Egg Casserole with Potatoes
A hearty and comforting egg casserole with potatoes, perfect for breakfast or brunch gatherings.
Equipment
- 1 9x13 inch baking dish lightly greased
- 1 mixing bowl
- 1 whisk
- 1 knife for slicing potatoes
Ingredients
Main Ingredients
- 6 large eggs
- 2 cups whole milk
- 4 cups sliced potatoes
- 2 cups shredded cheddar cheese
Optional Add-ins
- 1 cup diced ham
- 1/2 cup chopped bell peppers
- 1/4 cup sliced green onions
Instructions
Preparation
- Peel and slice the potatoes thinly. Boil them for 5 minutes or sauté until slightly tender.
- Set your oven to 350°F to preheat while preparing the casserole.
Assembly
- Place the sliced potatoes in the bottom of a greased 9x13 inch baking dish.
- In a large bowl, whisk together the eggs and milk until well combined.
- Sprinkle half of the cheese over the potatoes, add any optional add-ins, and pour the egg mixture over everything.
- Finish by sprinkling the remaining cheese on top of the casserole.
Baking
- Place the baking dish in the oven and bake for 50 minutes, or until the eggs are set and the top is golden brown.
Serving
- Allow the casserole to cool for 10 minutes before slicing and serving.
Storage
- Place any leftovers in an airtight container and store in the refrigerator for up to three days.
- Reheat individual slices in the oven or microwave until warmed through.
Notes
Pro Tips: Use Yukon Gold potatoes for a creamy texture.
Ingredient Substitutions: Try using plant-based cheese for a dairy-free version.
How to Serve: Pair with fresh fruit or a salad.
Storage & Freshness: Keep in an airtight container for up to three days.
Make-Ahead Tips: Assemble the night before and bake fresh in the morning.
Ingredient Substitutions: Try using plant-based cheese for a dairy-free version.
How to Serve: Pair with fresh fruit or a salad.
Storage & Freshness: Keep in an airtight container for up to three days.
Make-Ahead Tips: Assemble the night before and bake fresh in the morning.