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Egg and Potato Breakfast Casserole Recipe

As a food enthusiast and a parent constantly on the lookout for easy yet scrumptious meals, I recently stumbled upon an Egg and Potato Breakfast Casserole recipe that has become a family favorite. The first time I made it, the aroma of baked potatoes and eggs wafted through the house, drawing everyone to the kitchen long before breakfast was served. The combination of the fluffy eggs and crispy potatoes, with just the right amount of seasoning, was a hit with everyone—from my picky eaters to my spouse who is a breakfast connoisseur. This dish is not only perfect for a lazy weekend brunch but also versatile enough to serve during festive gatherings or when hosting a family breakfast. Its simplicity in preparation and the hearty satisfaction it offers makes it a staple in our household.

Ingredients

The beauty of this Egg and Potato Breakfast Casserole lies in its simplicity and the use of everyday ingredients, which you likely have on hand. To create this delightful dish, you will need:

  • 8 large eggs
  • 4 medium-sized potatoes, diced
  • 1 cup shredded cheddar cheese
  • 1 bell pepper, diced
  • 1 small onion, finely chopped
  • 1 cup milk
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Optional: bacon bits or cooked sausage for added flavor

Instructions

Preparing this casserole is straightforward, making it an ideal recipe for both novice and experienced cooks. Follow these steps for a perfect breakfast dish:

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
  2. In a large skillet, heat olive oil over medium heat. Add the diced potatoes and cook until they begin to soften and turn golden, about 10 minutes. Stir in the onions and bell peppers, cooking for another 5 minutes until all vegetables are tender.
  3. In a large bowl, whisk together the eggs, milk, garlic powder, paprika, salt, and pepper. Stir in the shredded cheddar cheese, reserving a little for topping.
  4. Spread the cooked potato mixture evenly in the prepared baking dish. If using, sprinkle bacon bits or cooked sausage over the potatoes.
  5. Pour the egg mixture over the potatoes, ensuring everything is evenly covered. Sprinkle the reserved cheese on top.
  6. Bake in the preheated oven for 35-40 minutes, or until the eggs are set and the top is golden brown. Let it cool slightly before serving.

Nutrition Facts

This Egg and Potato Breakfast Casserole is not only delicious but also nutritious. Here are the nutrition facts per serving:

  • Servings: 6
  • Calories per serving: Approximately 300

Preparation Time

One of the advantages of this casserole is its quick preparation time, making it perfect for busy mornings. Here’s a breakdown:

  • Preparation time: 20 minutes
  • Cooking time: 40 minutes
  • Total time: 1 hour

How to Serve

This casserole is versatile and can be served in various ways to suit different occasions:

  • Brunch: Serve with a side of fresh fruit and a light salad for a balanced meal.
  • Weekday Breakfast: Pair with toast or whole grain bread for a quick, nutritious start to your day.
  • Holiday Gathering: Present alongside other breakfast staples like pancakes or waffles for a festive spread.
  • On-the-Go: Slice and wrap portions individually for a convenient breakfast on busy mornings.
  • Leftovers: Store the leftovers in the refrigerator; they reheat well in the microwave for a quick meal.

Additional Tips

Enhance your Egg and Potato Breakfast Casserole experience with these expert tips:

  1. Use Fresh Ingredients: Fresh potatoes and vegetables will significantly enhance the flavor of your casserole.
  2. Try Different Cheeses: Experiment with different types of cheese like mozzarella or gouda for a unique twist.
  3. Add Herbs: Fresh herbs like parsley or chives can add a burst of flavor and freshness.
  4. Make Ahead: Prepare the potato mixture the night before to save time in the morning.
  5. Customize: Feel free to add your favorite ingredients like mushrooms or spinach for added nutrition.

FAQ Section

Here are some frequently asked questions about the Egg and Potato Breakfast Casserole:

  1. Can I freeze this casserole? Yes, the casserole can be frozen for up to two months. Make sure to wrap it tightly in foil or store in an airtight container.
  2. What other vegetables can I add? You can add mushrooms, zucchini, spinach, or tomatoes. Just be sure to sauté them first to remove excess moisture.
  3. Is there a dairy-free version? Absolutely! Substitute the milk with almond or soy milk, and use a dairy-free cheese alternative.
  4. Can I use sweet potatoes instead? Yes, sweet potatoes can be used for a slightly sweeter and healthier twist.
  5. How can I make it more filling? Adding protein like cooked sausage, bacon, or even tofu can make the casserole more satiating.

With this detailed guide, you’re ready to create a delicious and satisfying Egg and Potato Breakfast Casserole that will become a favorite in your home, just as it has in mine. Happy cooking!