This breakfast casserole recipe is perfect for feeding a crowd. Filled with eggs, cheese, and vegetables, it’s hearty, delicious, and easy to make in advance!
This breakfast casserole recipe is hearty and flavorful, filled with eggs, cheese, potatoes, and vegetables. I love making it when I have family or friends over for brunch. It’s easy to feed a crowd and get ahead, and it’s always a hit.
I adapted my mom’s easy breakfast casserole recipe. She’s been making egg breakfast casseroles for Easter and Christmas mornings for as long as I can remember. This version includes a few extra vegetables, but other than that, it sticks to my mom’s tried-and-true recipe. Here’s why I like it:
- You can get ahead. You can assemble it the night before and bake it the next day, or bake the casserole completely ahead of time. Find detailed advance instructions below!
- Throwing it together is simple. This recipe requires basic equipment and ingredients.
- You can adapt it to use different cheeses or vegetables. Feel free to exchange with your favorites!
Try it for your next holiday brunch or make it for a weekend morning. Bonus: Leftovers (if you have any) are perfect to reheat for breakfast any day of the week!
What’s in this easy breakfast casserole?
This breakfast casserole recipe has four main parts.
- potato – Roasted with olive oil, salt, and pepper to create a satisfying, starchy layer on the bottom of the casserole.
- Sauteed Vegetables – Yellow onions, garlic, green peppers, spinach, and green onions add vibrant color and savory flavor to the casserole.
- Cheddar Cheese – Adds richness, saltiness, and savory taste.
- egg mixture – Whip eggs with milk to give them a soft and chewy texture when baked. Use whatever type you want. I have had success making this recipe with whole milk and unsweetened almond milk.
Find the full measured recipe below.
Recipe Variations
Just like my frittata recipe or crustless quiche, this breakfast casserole is so versatile! Here are some ways to change it:
- Vary your vegetables. Roasted broccoli, mushrooms, asparagus, or zucchini are all great for this recipe.
- Try changing the cheese. Pepper jack cheese is a fun alternative to shredded cheddar cheese. Mixing cheese also works!
- Switch to sweet potatoes. This hearty breakfast casserole is just as good as a regular casserole.
- Or use hash browns. I’ve had great results using shredded frozen hash browns instead of potatoes. See the recipe notes for instructions on how to make this substitution!
How to Make Breakfast Casserole
You can find the full recipe with measurements at the bottom of this post, but for now, here’s an overview of how to proceed.
First, roast the potatoes. Cut into 1/4-inch cubes. Note: This is small! Smaller cubes = sharper, golden brown edges. Be careful not to cut it too large.
Place potatoes on a parchment-lined baking sheet and toss with olive oil, salt, and pepper. Bake at 425°F for 20 to 25 minutes or until tender and browned.
Meanwhile, prepare egg mixture. In a large bowl, mix together the eggs, milk, and 1/4 teaspoon salt.
Next, cook the vegetables. Saute the onions until soft, then add the peppers and garlic. Cook for 2 minutes, then add the spinach and half the green onions. Cook until the spinach is wilted.
Then assemble the casserole. Line the bottom of a greased 9×13-inch baking dish with baked potatoes. Top with 2/3 of the shredded cheese and top with the sautéed vegetables.
Pour in egg mixture. Lastly, sprinkle the remaining cheese and reserved green onions on top.
Bake casserole at 350°F. It will take about 40-45 minutes to set up. Let sit for 5 minutes before cutting and serving. take pleasure in!
Make-ahead breakfast casserole
One of my favorite things about this egg casserole recipe is that you can make it ahead.
Here are two options for advance preparation:
- Assemble the casserole the night before. Add the potatoes, vegetables, cheese, and eggs to the pan and cover tightly with foil or plastic wrap. Refrigerate overnight. The next morning, uncover and let sit at room temperature while you preheat the oven. Then bake according to the recipe.
- Cook the ingredients the day before and assemble them in the morning. Bake the potatoes and stir-fry the vegetables a day ahead and store them in an airtight container in the refrigerator. Once you have these components, the egg casserole can be quickly and easily assembled in the same day.
Storing and reheating leftovers
Leftover breakfast casserole can be stored in an airtight container in the refrigerator for up to 5 days. It reheats perfectly in the microwave or oven at 350°F.
You can freeze this breakfast casserole. Wrap slices tightly in aluminum foil or plastic wrap or seal in an airtight container. Store frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
What to Serve with Breakfast Casserole
Enjoy this recipe for a satisfying breakfast. Or, for a bigger brunch, serve with fresh fruit and/or one of these sweet breakfast recipes.
Looking for more brunch ideas? Check out 51 of the best brunch recipes!
breakfast casserole
serve 12
This easy breakfast casserole recipe is perfect for feeding a crowd! It’s hearty and flavorful, filled with roast potatoes, vegetables, eggs, and cheddar cheese. Find pre-production instructions in the blog post above.
For casseroles
- 12 big egg
- 1 cup milk
- 1¼ teaspoon sea salt
- 2 tablespoon extra virgin olive oil, More on Baking Dish
- ½ medium yellow onion, chopped
- freshly ground black pepper
- 2 garlic cloves, chopped
- 1 red bell pepper, Stems removed, seeds sprinkled and chopped
- 1 green bell pepper, Stems removed, seeds sprinkled and chopped
- 1 cup fresh spinach, roughly chopped
- 4 green onion, chopped
- 1½ cup shredded cheddar cheese
Prevent your screen from going dark
To bake the potatoes: Preheat oven to 425°F and line a baking sheet with parchment paper. Place potatoes on baking sheet. Drizzle with olive oil and sprinkle with a few pinches of salt and pepper. Throw it on the court. Spread evenly on baking sheet and bake for 20 to 25 minutes until tender and browned.
Make the casserole: Reduce oven temperature to 350°F and grease a 9×13-inch baking dish.
In a large bowl, combine eggs, milk, and ¼ teaspoon salt. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion, remaining teaspoon salt, and a few pepper flakes. Cook, stirring occasionally, 5 to 8 minutes or until tender. Add garlic, red pepper, and bell pepper and cook, stirring occasionally, for 2 minutes. Add the spinach and half the green onions and mix until the spinach wilts.
Spread potatoes evenly in prepared baking dish. Top with 1 cup of cheese and top with sautéed vegetables. Pour over egg mixture, sprinkle with remaining ½ cup cheese and reserved green onions.
Bake for 40-45 minutes or until eggs are set.
Let sit for 5 minutes before cutting and serving.
*Using frozen hash browns: To simplify this recipe, you can use 1 pound of diced frozen hash brown potatoes instead of the roasted potatoes. Thaw before adding to casserole. When using hash browns, you usually need to bake the casserole for a few more minutes until set.
