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
Scale
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
