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Potato Breakfast Casserole

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A comforting and hearty Potato Breakfast Casserole that’s perfect for busy mornings or leisurely weekends, filled with crispy potatoes, vibrant veggies, and cheesy goodness.

Ingredients

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  • 4 cups Diced Potatoes (or frozen hash browns)
  • 1 medium Onion
  • 1 cup Bell Pepper
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Garlic Powder
  • 6 large Eggs
  • 1 cup Milk
  • 2 cups Shredded Cheese
  • 1 cup Cooked Sausage or Bacon
  • 1 cup Spinach or Mushrooms

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. If using fresh potatoes, dice them into cubes. If using frozen hash browns, skip this step.
  3. In a large skillet, heat a splash of oil over medium heat. Add diced onions and bell peppers, cooking until softened and aromatic.
  4. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth.
  5. Mix in the sautéed veggies, diced potatoes (or hash browns), shredded cheese, and cooked sausage or bacon. If using spinach or mushrooms, add them now and stir until combined.
  6. Transfer the mixture to a greased baking dish and spread it evenly.
  7. Bake for 30–35 minutes or until the eggs are set and the top is golden brown.
  8. Allow to cool slightly before slicing and serving.

Notes

For a vegetarian option, omit the sausage or bacon and double the veggies. Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Find it online: https://www.tastysavvy.com/potato-breakfast-casserole/