Potato Breakfast Casserole
A hearty and satisfying breakfast dish combining the comforting flavors of potatoes, eggs, and cheese.
Ingrédients
Main Ingredients
- 4 cups diced potatoes Use fresh or frozen, thawed.
- 6 large eggs Whisked together.
- 1 cup shredded cheddar cheese Feel free to substitute with another cheese.
- 1 cup milk Can substitute with almond or oat milk for dairy-free.
- 1/2 cup diced bell peppers Any color of bell peppers can be used.
- 1/2 cup diced onions Sauté for added flavor if desired.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Freshly ground preferred.
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
Preparation
- Begin by prepping your ingredients. Dice the potatoes, bell peppers, and onions into small, uniform pieces to ensure even cooking.
- In a large bowl, combine the diced potatoes, bell peppers, onions, salt, pepper, garlic powder, and paprika. Mix well and set aside.
- In another bowl, whisk the eggs and add the milk until fully combined.
- Gradually pour the egg and milk mixture over the potato base and stir to combine.
- Fold in the shredded cheddar cheese until evenly distributed.
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Baking
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake for 45-50 minutes, or until the potatoes are tender and the top is golden brown.
- To check for doneness, insert a toothpick into the center; it should come out clean.
- Remove from oven and let cool for a few minutes before slicing.
- Cut into squares and serve warm with desired toppings.
Notes
This casserole can be made ahead of time and stored in the refrigerator or frozen for later meals. Avoid overcooking the potatoes and ensure the baking dish is well-greased to prevent sticking.