This breakfast casserole recipe is ideal for feeding a crowd. Stuffed with eggs, cheese, and veggies, it is hearty, scrumptious, and straightforward to make forward!
This breakfast casserole recipe is hearty and flavorful, stuffed with eggs, cheese, potatoes, and greens. I like to make it once I host household or mates for brunch. It feeds a crowd, it’s straightforward to make forward, and it’s at all times successful.
I tailored this straightforward breakfast casserole recipe from my mother’s. She’s been making her egg breakfast casserole on Easter and Christmas morning for so long as I can keep in mind. This model incorporates a couple of further veggies however in any other case sticks to my mother’s tried-and-true recipe. Right here’s why I find it irresistible:
- You can also make it forward. Assemble the night time earlier than and bake the following day, or totally bake the casserole forward of time. Discover detailed make-ahead directions under!
- It’s easy to throw collectively. This recipe requires primary gear and elements.
- You possibly can adapt it to make use of totally different cheeses or greens. Be happy to swap in your favorites!
Attempt it on your subsequent vacation brunch, or make it on any weekend morning. Bonus: Leftovers (when you have any) will reheat completely for breakfast all through the week!
What’s In This Simple Breakfast Casserole
This breakfast casserole recipe has 4 fundamental components:
- Potatoes – Roasted with olive oil, salt, and pepper, they create a starchy, satisfying layer on the backside of the casserole.
- Sautéed veggies – Yellow onion, garlic, bell peppers, spinach, and inexperienced onions add vibrant colour and savory taste to the casserole.
- Cheddar cheese – It provides richness and salty, nutty taste.
- The egg combination – I whisk the eggs with milk in order that they’ve a fragile, fluffy texture when baked. Use any sort you want. I’ve efficiently made this recipe with entire milk and unsweetened almond milk.
Discover the entire recipe with measurements under.
Recipe Variations
Like my frittata recipe or crustless quiche, this breakfast casserole is adaptable! Listed here are a couple of methods to vary it up:
- Fluctuate the veggies. Sautéed broccoli, mushrooms, asparagus, or zucchini are all nice on this recipe.
- Change the cheese. Pepper jack cheese is a enjoyable alternative for the shredded cheddar. A mixture of cheeses works too!
- Change to candy potatoes. They’re simply pretty much as good as common ones on this hearty breakfast casserole.
- Or use hash browns. I’ve had nice outcomes utilizing diced frozen hash browns as a substitute of the potatoes. See the recipe notes for directions on making this swap!
Methods to Make Breakfast Casserole
You will discover the entire recipe with measurements on the backside of this put up, however for now, right here’s an summary of the way it goes:
First, roast the potatoes. Chop them into 1/4-inch cubes. Be aware: That is small! Smaller cubes=extra crisp, golden brown edges. Watch out to not reduce them too giant.
Place the potatoes on a parchment-lined baking sheet, and toss with olive oil, salt, and pepper. Roast at 425°F for 20 to 25 minutes, or till tender and browned.
In the meantime, prep the egg combination. Whisk collectively the eggs, milk, and 1/4 teaspoon salt in a big bowl.
Subsequent, cook dinner the veggies. Sauté the onion till comfortable, after which stir within the peppers and garlic. Prepare dinner for two minutes earlier than including the spinach and half the inexperienced onion. Prepare dinner till the spinach is simply wilted.
Then, assemble the casserole. Unfold the roasted potatoes on the backside of an oiled 9×13-inch baking dish. Prime with two-thirds of the shredded cheese, adopted by the sautéed veggies.
Pour within the egg combination. Lastly, sprinkle the remaining cheese and reserved inexperienced onion on prime.
Bake the casserole at 350°F till set, 40 to 45 minutes. Let stand for five minutes earlier than slicing and serving. Get pleasure from!
Make-Forward Breakfast Casserole
One in every of my favourite issues about this egg casserole recipe is you could make it forward.
Listed here are two choices for prepping it prematurely:
- Assemble the casserole the night time earlier than. Layer the potatoes, greens, cheese, and eggs within the pan, and tightly cowl with foil or plastic wrap. Refrigerate in a single day. The subsequent morning, uncover and let sit at room temperature when you preheat the oven. Then, bake in response to the recipe.
- Prepare dinner the elements the day earlier than and assemble within the morning. Roast the potatoes and sauté the veggies a day forward, and retailer them in hermetic containers within the fridge. With these elements prepped, the egg casserole is fast and straightforward to assemble day-of.
Storing and Reheating Leftovers
Leftover breakfast casserole retains properly in an hermetic container within the fridge for as much as 5 days. It reheats completely within the microwave or a 350°F oven.
You can even freeze this breakfast casserole. Wrap slices tightly in aluminum foil or plastic wrap, or seal them in an hermetic container. Freeze for as much as 3 months. Permit to thaw in a single day within the fridge earlier than reheating.
What to Serve with Breakfast Casserole
Get pleasure from this recipe by itself for a satisfying breakfast. Or, for a bigger brunch, pair it with recent fruit and/or any of those candy breakfast recipes:
In search of extra brunch concepts? Take a look at these 51 Finest Brunch Recipes!
Breakfast Casserole
Serves 12
This straightforward breakfast casserole recipe is ideal for feeding a crowd! It is hearty and flavorful, stuffed with roasted potatoes, veggies, eggs, and cheddar cheese. Discover make-ahead directions within the weblog put up above.
For the casserole
- 12 giant eggs
- 1 cup milk
- 1¼ teaspoons sea salt
- 2 tablespoons extra-virgin olive oil, plus extra for the baking dish
- ½ medium yellow onion, chopped
- Freshly floor black pepper
- 2 garlic cloves, chopped
- 1 pink bell pepper, stemmed, seeded, and chopped
- 1 inexperienced bell pepper, stemmed, seeded, and chopped
- 1 cup recent spinach, roughly chopped
- 4 inexperienced onions, chopped
- 1½ cups shredded cheddar cheese
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Roast the potatoes: Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the potatoes on the baking sheet. Drizzle with the olive oil and sprinkle with the salt and several other grinds of pepper. Toss to coat. Unfold evenly on the baking sheet and roast for 20 to 25 minutes, or till tender and browned.
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Make the casserole: Cut back the oven temperature to 350°F and oil a 9×13-inch baking dish.
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In a big bowl, whisk collectively the eggs, milk, and ¼ teaspoon of the salt. Put aside.
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Warmth the olive oil in a big skillet over medium warmth. Add the onion, the remaining 1 teaspoon salt, and several other grinds of pepper. Prepare dinner, stirring often, for five to eight minutes, or till comfortable. Add the garlic, pink pepper, and inexperienced pepper and cook dinner, stirring often, for two minutes. Add the spinach and half the inexperienced onions and toss till the spinach is simply wilted.
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Unfold the potatoes in a fair layer within the ready baking dish. Prime with 1 cup of the cheese, adopted by the sautéed veggies. Pour within the egg combination and sprinkle with the remaining ½ cup cheese and the reserved inexperienced onions.
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Bake for 40 to 45 minutes, or till the eggs are set.
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Let stand for five minutes earlier than slicing and serving.
*Utilizing frozen hash browns: To simplify this recipe, you need to use 1 pound diced frozen hash brown potatoes as a substitute of the roasted potatoes. Let thaw earlier than including to the casserole. After I use hash browns, I usually must bake the casserole a couple of minutes longer for it to set.
