Breakfast Casserole Recipe
If you love a hearty, crowd-pleasing start to your day, this Breakfast Casserole is your ticket to a delicious morning! Packed with roasted Yukon Gold potatoes, vibrant bell peppers, fluffy eggs, savory cheddar cheese, and fresh veggies, it’s the kind of dish you’ll look forward to sharing with family or friends over a cozy brunch. Whether you need a make-ahead meal for busy weekdays or something special for a weekend gathering, this flavorful casserole brings everyone to the table. And with so many ways to customize, you might just find yourself making it again and again!
Ingredients You’ll Need
One of the reasons this Breakfast Casserole is such a go-to is that it uses simple, honest ingredients, each playing a key role in the final dish. From creamy potatoes to the richness of eggs and cheese, every component adds a special layer of flavor, color, and texture.
- Yukon Gold potatoes: Their creamy texture and yellow hue make every bite extra satisfying and give the casserole heartiness.
- Extra-virgin olive oil: Enhances roasting and sautéing, adding a subtle depth and keeping everything deliciously moist.
- Sea salt: Brings out the natural flavors of the potatoes, veggies, and eggs.
- Freshly ground black pepper: Adds the perfect amount of subtle heat and fragrance.
- Large eggs: The star protein that sets up into a fluffy, custardy base for the casserole.
- Milk (any kind): Makes the eggs extra creamy—use your favorite dairy or plant-based alternative.
- Yellow onion: Gives the dish lovely sweetness and depth after sautéing.
- Garlic cloves: A must for savory, aromatic notes that round everything out.
- Red bell pepper: Adds bright color and juicy sweetness that plays well with the eggs and cheese.
- Green bell pepper: Lends a fresh flavor and satisfying crunch.
- Fresh spinach: Ups the nutrition and brings beautiful green flecks throughout the casserole.
- Green onions: Offer a mild onion zing, plus a pretty garnish on top.
- Shredded cheddar cheese: Melts into gooey, golden perfection, tying the whole Breakfast Casserole together.
How to Make Breakfast Casserole
Step 1: Roast the Potatoes
Start by preheating your oven to 425°F and lining a baking sheet with parchment paper. Toss the chopped Yukon Gold potatoes with olive oil, sea salt, and black pepper. Spread them out on your prepared sheet and pop them in for 20 to 25 minutes until they’re tender and golden brown—roasting brings out the natural sweetness and ensures they won’t get lost in the casserole.
Step 2: Prep the Baking Dish
Once the potatoes finish roasting, reduce your oven to 350°F, and give your 9×13-inch baking dish a generous coating of olive oil. This little step keeps cleanup easy and ensures the casserole won’t stick!
Step 3: Whisk the Eggs and Milk
Grab a large mixing bowl and whisk together all 12 eggs, your cup of milk, and ¼ teaspoon of salt. This simple mixture is the backbone of the casserole, baking up tender and perfectly set every time.
Step 4: Sauté the Veggies
Heat another splash of olive oil in a skillet over medium heat and add the onion with the remaining salt and a few grinds of pepper. Cook until soft—about 5 to 8 minutes—then stir in your garlic, red and green bell peppers, and cook for another couple of minutes. Toss in the spinach and half the green onions just until the spinach starts to wilt, keeping everything vibrant and colorful.
Step 5: Layer the Casserole
Now for the fun part: layer it up! Spread your roasted potatoes evenly in the baking dish, sprinkle with one cup of shredded cheddar, then add your sautéed vegetables. Pour over the egg mixture, then top with the remaining cheese and reserved green onions. The layers meld together as they bake, giving you flavor in every slice.
Step 6: Bake the Breakfast Casserole
Slide the dish into your preheated oven and bake for about 40 to 45 minutes, until the center is just set. The kitchen will smell incredible and you’ll see that beautiful golden cheese on top.
Step 7: Rest and Slice
After baking, let the casserole stand for 5 minutes before slicing. This little rest time helps everything set up nicely, so serving is a breeze.
How to Serve Breakfast Casserole
Garnishes
Dress up your Breakfast Casserole with a few extra green onions, fresh chopped herbs like parsley or chives, or a sprinkle of cracked black pepper. A drizzle of hot sauce or salsa can also add a spicy kick if your guests like a little heat!
Side Dishes
Round out your brunch spread with a fresh fruit salad, toasted bread, or crispy bacon. A simple side of mixed greens with a light vinaigrette is lovely for balancing out the rich, cheesy flavors of the main dish.
Creative Ways to Present
Serve individual squares in small ramekins for a more formal breakfast, or cut them into bite-sized cubes for a party platter. If you’re feeding a crowd, keep the casserole warm in the oven and let guests serve themselves—but don’t be surprised if it disappears fast!
Make Ahead and Storage
Storing Leftovers
Leftover Breakfast Casserole holds up beautifully in the fridge for up to 4 days. For quick lunches or easy breakfasts, simply cover the baking dish with foil or transfer squares to airtight containers.
Freezing
For longer storage, cool the casserole completely, then wrap individual portions tightly or place them in freezer-safe bags or containers. They keep well for up to 2 months, making meal prep a breeze!
Reheating
Pop portions in the microwave or warm them in a 350°F oven until heated through. If reheating from frozen, allow them to thaw in the fridge overnight before reheating for the best texture.
FAQs
Can I make this Breakfast Casserole vegetarian?
Absolutely! The recipe as written is already vegetarian. If you like, get creative by swapping in your favorite veggies or adding plant-based sausage for extra protein and flavor.
Can I prep Breakfast Casserole the night before?
Yes, you can assemble the entire casserole the evening before—just cover and refrigerate. In the morning, bake as directed, adding a few extra minutes if needed to heat through.
What makes Yukon Gold potatoes the best choice?
Yukon Gold potatoes have a lovely creamy-firm texture and buttery flavor, so they hold their shape and add richness to the casserole. You can certainly use other varieties, but these are especially delicious.
Can I substitute a different cheese in this Breakfast Casserole?
Go for it! Cheddar melts beautifully, but Swiss, Monterey Jack, pepper jack, or feta are all tasty alternatives, depending on your favorite flavor profile.
How do I know when the casserole is finished baking?
The eggs should be set in the center (just gently firm to the touch), and the top will be golden and slightly puffed. If you’re unsure, insert a knife into the center—it should come out clean.
Final Thoughts
This Breakfast Casserole is the kind of meal that makes mornings feel extra special, whether you’re serving a crowd or just treating yourself. With all its savory layers and customizable options, it’s sure to become a staple at your table. Try it out, have fun with the flavors, and let your mornings shine!
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Breakfast Casserole Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This hearty Breakfast Casserole is a delicious way to start the day, packed with flavorful ingredients like roasted potatoes, bell peppers, spinach, and cheddar cheese. Perfect for feeding a crowd or meal prepping for the week!
Ingredients
Potatoes:
- 3 Yukon Gold potatoes (about 1 pound, chopped into ¼-inch pieces)
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper
Egg Mixture:
- 12 large eggs
- 1 cup milk (any kind)
- 1¼ teaspoons sea salt
- 2 tablespoons extra-virgin olive oil (plus more for the baking dish)
Veggies and Cheese:
- ½ medium yellow onion (chopped)
- Freshly ground black pepper
- 2 garlic cloves (chopped)
- 1 red bell pepper (stemmed, seeded, and chopped)
- 1 green bell pepper (stemmed, seeded, and chopped)
- 1 cup fresh spinach (roughly chopped)
- 4 green onions (chopped)
- 1½ cups shredded cheddar cheese
Instructions
- Roast the potatoes: Preheat the oven to 425°F. Toss potatoes with olive oil, salt, and pepper. Roast for 20-25 minutes.
- Make the casserole: Reduce oven to 350°F. Oil a 9×13-inch baking dish.
- Prepare the egg mixture: Whisk eggs, milk, and salt in a bowl.
- Sauté veggies: Cook onion, garlic, peppers, and spinach in olive oil until soft.
- Assemble: Layer potatoes, cheese, veggies in the baking dish. Pour in the egg mixture.
- Bake: Bake for 40-45 minutes until set.
- Serve: Let it rest for 5 minutes before slicing.
Notes
- You can customize this casserole with your favorite veggies or add cooked breakfast meats like sausage or bacon.
- This casserole can be prepared the night before and baked in the morning for a quick breakfast option.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 280mg
Keywords: Breakfast Casserole, Egg Casserole, Brunch Recipe
