This Breakfast Casserole is the ultimate morning savior, combining creamy eggs, savory sausage, and golden potatoes in one hearty dish. With just 15 minutes of prep, you can assemble layers of fluffy eggs, melted cheese, and crispy hash browns for a meal that feels indulgent yet effortless. The aroma of baked goodness fills your kitchen as it cooks, promising a comforting start to your day.
In just over an hour, you’ll have a warm, golden casserole with a perfect balance of textures—crispy edges, tender potatoes, and gooey cheese. It’s a crowd-pleaser that’s as satisfying as it is simple, making busy mornings feel like a breeze. Serve it fresh from the oven, and watch it disappear in no time!
Ingredients for a Delicious Breakfast Casserole
- For the potatoes:
- 3 Yukon Gold potatoes (about 1 pound), chopped into ¼-inch pieces
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper
- For the casserole:
- 12 large eggs
- 1 cup milk (any kind)
- 1¼ teaspoons sea salt (divided)
- 2 tablespoons extra-virgin olive oil, plus more for the baking dish
- ½ medium yellow onion, chopped
- Freshly ground black pepper
- 2 garlic cloves, chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 1 green bell pepper, stemmed, seeded, and chopped
- 1 cup fresh spinach, roughly chopped
- 4 green onions, chopped (divided)
- 1½ cups shredded cheddar cheese (divided)
Step-by-Step Instructions
- Roast the potatoes:
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the potatoes on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
- Spread evenly on the baking sheet and roast for 20–25 minutes, or until tender and browned.
- Prepare the casserole:
- Reduce the oven temperature to 350°F and lightly oil a 9×13-inch baking dish.
- In a large bowl, whisk together the eggs, milk, and ¼ teaspoon of the salt. Set aside.
- Sauté the veggies:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the onion, remaining 1 teaspoon salt, and several grinds of pepper. Cook, stirring occasionally, for 5–8 minutes, or until soft.
- Add the garlic, red bell pepper, and green bell pepper. Cook, stirring occasionally, for 2 minutes.
- Add the spinach and half the green onions. Toss until the spinach is just wilted.
- Assemble the casserole:
- Spread the roasted potatoes in an even layer in the prepared baking dish.
- Top with 1 cup of shredded cheddar cheese, followed by the sautéed veggies.
- Pour the egg mixture over the top. Sprinkle with the remaining ½ cup cheese and the reserved green onions.
- Bake:
- Bake for 40–45 minutes, or until the eggs are set and the top is golden.
- Serve:
- Let the casserole stand for 5 minutes before slicing and serving.
Perfect Pairings: Serving Suggestions
This Breakfast Casserole is hearty on its own, but it pairs wonderfully with fresh fruit, avocado slices, or a simple green salad for a balanced meal. For a brunch spread, add warm biscuits, crispy bacon, or a tangy fruit salsa. Don’t forget a hot cup of coffee or freshly squeezed orange juice to complete the experience!
Make It Your Own: Recipe Variations
Customize this casserole to suit your taste or dietary needs! Swap the cheddar cheese for feta or goat cheese for a tangy twist, or use sweet potatoes instead of Yukon Golds for a sweeter flavor. For a protein boost, add cooked sausage, bacon, or diced ham. Vegetarian? Skip the meat and add mushrooms or zucchini for extra veggies.
Save Time: Prep-Ahead Tips
To streamline your morning, chop the veggies and potatoes the night before and store them in airtight containers in the fridge. You can also whisk the eggs and milk mixture ahead of time—just give it a quick stir before pouring it into the dish. This way, you’ll have more time to enjoy your breakfast (or sleep in a little longer)!
Leftovers Made Easy: Storage and Reheating
Store leftover casserole in an airtight container in the fridge for up to 3 days. To reheat, place a slice in the microwave for 1-2 minutes or warm it in a 350°F oven for 10-15 minutes until heated through. For a crispy top, broil for the last minute or two. It’s just as delicious the next day!
Kitchen Essentials: Equipment Guidance
You’ll need a few key tools to make this recipe a breeze: a sturdy baking sheet for roasting the potatoes, a 9×13-inch baking dish for the casserole, and a large skillet for sautéing the veggies. A sharp knife and cutting board will make prep work quick and easy. Don’t forget a whisk for the egg mixture and a spatula for stirring!
Breakfast Casserole
Ingredients
For the potatoes
- 3 Yukon Gold potatoes, about 1 pound, chopped into ¼-inch pieces
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper
For the casserole
- 12 large eggs
- 1 cup milk, any kind
- 1¼ teaspoons sea salt
- 2 tablespoons extra-virgin olive oil, plus more for the baking dish
- ½ medium yellow onion, chopped
- Freshly ground black pepper
- 2 garlic cloves, chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 1 green bell pepper, stemmed, seeded, and chopped
- 1 cup fresh spinach, roughly chopped
- 4 green onions, chopped
- 1½ cups shredded cheddar cheese
Instructions
- Roast the potatoes: Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the potatoes on the baking sheet. Drizzle with the olive oil and sprinkle with the salt and several grinds of pepper. Toss to coat. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or until tender and browned.
- Make the casserole: Reduce the oven temperature to 350°F and oil a 9×13-inch baking dish.
- In a large bowl, whisk together the eggs, milk, and ¼ teaspoon of the salt. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion, the remaining 1 teaspoon salt, and several grinds of pepper. Cook, stirring occasionally, for 5 to 8 minutes, or until soft. Add the garlic, red pepper, and green pepper and cook, stirring occasionally, for 2 minutes. Add the spinach and half the green onions and toss until the spinach is just wilted.
- Spread the potatoes in an even layer in the prepared baking dish. Top with 1 cup of the cheese, followed by the sautéed veggies. Pour in the egg mixture and sprinkle with the remaining ½ cup cheese and the reserved green onions.
- Bake for 40 to 45 minutes, or until the eggs are set.
- Let stand for 5 minutes before slicing and serving.