If you’re on the hunt for a dish that’s comforting, hearty, and brings everyone to the table with a smile, look no further than this Potato and Egg Casserole. With layers of tender potatoes, savory onions, fluffy eggs, and two kinds of melted cheese, it’s the perfect blend of cozy and satisfying. Whether you’re hosting brunch, meal prepping for the week, or simply craving something warm and filling, this casserole delivers flavor and ease in every bite.
Ingredients You’ll Need
The beauty of this recipe is in its simple, everyday ingredients. Each one plays a key role in building the irresistible taste, creamy texture, and golden color that make a Potato and Egg Casserole so special. Let’s take a look at what you’ll need:
- Russet potatoes: Their starchy texture bakes up perfectly tender and creates the hearty base for the casserole.
- Onion: Chopped onion adds sweetness and depth—don’t skip it!
- Olive oil: Used to sauté the onions and potatoes, giving them a lovely, subtle richness.
- Eggs: The star of the show, eggs make the casserole fluffy and hold everything together.
- Milk: A splash of milk ensures the eggs are creamy and light.
- Cheddar cheese: Adds sharpness and a beautiful golden top when melted.
- Mozzarella cheese: Gives you that irresistible, gooey cheese pull in every bite.
- Garlic powder: Just enough to boost the savory flavors without overpowering.
- Paprika: Delivers a gentle warmth and a hint of color to the casserole.
- Salt: Essential for seasoning and bringing all the flavors to life.
- Black pepper: Adds a touch of peppery bite that balances the richness.
- Fresh parsley: Brightens up the finished dish with fresh color and a hint of herbal flavor.
How to Make Potato and Egg Casserole
Step 1: Prep Your Oven and Baking Dish
Start by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish. This ensures your Potato and Egg Casserole won’t stick, and the edges will turn perfectly golden during baking.
Step 2: Sauté the Onions and Potatoes
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, filling your kitchen with a wonderful aroma. Then, toss in the thinly sliced potatoes and cook, stirring occasionally, for about 8 to 10 minutes. You want the potatoes to be just tender, as they’ll finish cooking in the oven.
Step 3: Layer the Base
Once the potatoes and onions are ready, transfer them evenly into your prepared baking dish. Spread them out with a spatula to create a nice, even layer—this will help every bite of your Potato and Egg Casserole have that perfect balance of veggies and eggs.
Step 4: Whisk the Egg Mixture
In a large mixing bowl, whisk together the eggs, milk, garlic powder, paprika, salt, and black pepper until smooth. This mixture is the backbone of your casserole, delivering flavor and that signature creamy texture.
Step 5: Assemble and Top with Cheese
Pour the egg mixture evenly over the potatoes and onions in the baking dish. Next, sprinkle the shredded cheddar and mozzarella cheese on top, letting the flavors mingle and ensuring every forkful is perfectly cheesy.
Step 6: Bake to Perfection
Slide the casserole into your preheated oven and bake for 35 to 40 minutes. You’ll know it’s done when the eggs are set and the top is beautifully golden. Let it cool for a few minutes before garnishing with fresh parsley—this makes slicing and serving so much easier!
How to Serve Potato and Egg Casserole
Garnishes
Finishing your Potato and Egg Casserole with a handful of fresh chopped parsley adds a pop of color and a subtle herbaceous note. You can also sprinkle on extra cheese or a few sliced scallions for even more flavor and visual appeal.
Side Dishes
This casserole is deliciously filling on its own, but it pairs beautifully with a crisp green salad, fresh fruit, or some buttery toast. For brunch, offer some smoked salmon or avocado slices on the side to round out the meal.
Creative Ways to Present
For a fun twist, cut the Potato and Egg Casserole into small squares for a breakfast buffet or brunch party platter. You can also serve it in individual ramekins for a personalized touch, or stack slices with roasted veggies for an elegant, layered look.
Make Ahead and Storage
Storing Leftovers
Leftover Potato and Egg Casserole keeps beautifully in the refrigerator. Simply cover the baking dish tightly with foil or transfer slices to an airtight container. It will stay fresh for up to 4 days, making it a fantastic option for weekday breakfasts or quick lunches.
Freezing
If you want to freeze the casserole, allow it to cool completely first. Wrap individual pieces or the whole dish in plastic wrap, then foil, and store in the freezer for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, place slices in a 350°F oven until warmed through, about 15 minutes. For a quick fix, you can also use the microwave—just be sure to cover the casserole to keep it moist and prevent the eggs from drying out.
FAQs
Can I add meat or other veggies to this casserole?
Absolutely! Potato and Egg Casserole is incredibly versatile. Try adding cooked bacon, diced ham, or sautéed bell peppers and spinach for extra flavor and nutrition. Just make sure any add-ins are cooked and drained before mixing in.
Can I make Potato and Egg Casserole the night before?
Yes, you can assemble the casserole, cover, and refrigerate it overnight. Just bake it fresh in the morning—perfect for stress-free brunches and early mornings!
What’s the best way to slice potatoes for this recipe?
Using a mandoline or sharp knife to slice potatoes thinly and evenly helps them cook through quickly and gives the casserole its signature layered texture. Aim for slices about 1/8 inch thick.
Is Potato and Egg Casserole gluten-free?
This recipe is naturally gluten-free as written, so it’s a great option for anyone with gluten sensitivities. Just be sure any cheese or add-ins you use are also gluten-free.
Can I use different cheeses?
Of course! While cheddar and mozzarella create a classic flavor, feel free to experiment with Swiss, pepper jack, or feta for a unique twist on your Potato and Egg Casserole.
Final Thoughts
I hope you give this Potato and Egg Casserole a try and make it part of your regular breakfast or brunch rotation. There’s something truly special about gathering around the table for a dish that’s both simple and satisfying—so go ahead, bake up a batch and enjoy every comforting bite!
Print
Potato and Egg Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and comforting Potato and Egg Casserole perfect for breakfast or brunch, featuring tender sliced potatoes, sautéed onions, creamy eggs, and a blend of cheddar and mozzarella cheeses baked to golden perfection.
Ingredients
Vegetables:
- 6 medium russet potatoes, peeled and thinly sliced
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
Egg Mixture:
- 10 large eggs
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheese:
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Sauté Onions: Heat olive oil in a skillet over medium heat. Add the finely chopped onions and cook until they become soft and translucent, about 3 to 5 minutes.
- Cook Potatoes: Add the thinly sliced potatoes to the skillet with the onions. Cook for 8 to 10 minutes, stirring occasionally, until the potatoes are just tender but not fully cooked through.
- Assemble Base Layer: Transfer the sautéed potatoes and onions evenly into the prepared baking dish, spreading them out in an even layer.
- Mix Egg Mixture: In a large bowl, whisk together the eggs, milk, garlic powder, paprika, salt, and black pepper until well combined and smooth.
- Pour Egg Mixture: Carefully pour the egg mixture evenly over the potatoes and onions in the baking dish, ensuring it covers the entire surface.
- Add Cheese Topping: Sprinkle the shredded cheddar and mozzarella cheeses evenly on top of the egg mixture.
- Bake: Place the casserole in the preheated oven and bake for 35 to 40 minutes, or until the eggs are fully set and the top is golden brown.
- Garnish and Serve: Remove the casserole from the oven and let it cool slightly for about 5 minutes. Garnish with chopped fresh parsley before slicing and serving.
Notes
- This casserole can be customized with add-ins such as cooked bacon, ham, or sautéed vegetables like spinach, bell peppers, or mushrooms.
- It is excellent as a make-ahead breakfast; refrigerate overnight and reheat in the oven before serving.
- Use whole milk or a milk alternative for a different flavor or dietary needs.
- For a gluten-free version, ensure all ingredients and seasonings are gluten-free certified.
Nutrition
- Serving Size: 1 square (approx. 1/8th of casserole)
- Calories: 260
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 225 mg
