Go Back
egg casserole recipe with potatoes recipe
Marcus Reed AuthorMarcus Reed

Egg Casserole with Potatoes

A hearty and comforting egg casserole with potatoes, perfect for breakfast or brunch gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 pieces
Course: Breakfast
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

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

Equipment

  • 1 9x13 inch baking dish lightly greased
  • 1 mixing bowl
  • 1 whisk
  • 1 knife for slicing potatoes

Method
 

Preparation
  1. Peel and slice the potatoes thinly. Boil them for 5 minutes or sauté until slightly tender.
  2. Set your oven to 350°F to preheat while preparing the casserole.
Assembly
  1. Place the sliced potatoes in the bottom of a greased 9x13 inch baking dish.
  2. In a large bowl, whisk together the eggs and milk until well combined.
  3. Sprinkle half of the cheese over the potatoes, add any optional add-ins, and pour the egg mixture over everything.
  4. Finish by sprinkling the remaining cheese on top of the casserole.
Baking
  1. 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
  1. Allow the casserole to cool for 10 minutes before slicing and serving.
Storage
  1. Place any leftovers in an airtight container and store in the refrigerator for up to three days.
  2. 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.