Potato, Egg & Cheese Breakfast Casserole Recipe

Egg and potato casserole in a cast iron skillet

5 from 2 votes

Potato, Egg & Cheese Breakfast Casserole Recipe

A hearty, comforting breakfast casserole made with tender potatoes, eggs, and melty cheese, all baked together with simple vegetables for a satisfying, all-in-one meal. This is an easy, flexible recipe that turns everyday ingredients into a warm, filling, and easy breakfast option you can enjoy throughout the week.

Prep Time 20

Cook Time 45

Servings

Calories 300kcal

Author Jennifer

Equipment

1 cast iron skillet

Ingredients

5 russet potatoes diced small
10 eggs
¾ cup milk
1 onion chopped
2 cloves garlic minced
2 carrots finely diced (optional)
1 cup cooked chicken chopped (optional)
1 cup shredded Colby Jack cheese (you can add even more if you like it cheesy)
2 tablespoons butter
1 teaspoon salt or to taste
½ teaspoon black pepper
½ teaspoon paprika optional
¼ teaspoon garlic powder optional
Pinch oregano optional
1/2 cup green onions (I used the greens from wild garlic instead)

Instructions

Preheat your oven to 375°F and lightly grease a baking dish.
Melt butter in a large skillet over medium heat. Add diced potatoes and cook for 10–15 minutes, stirring occasionally, until softened and lightly golden.
Add onion, garlic, and carrots to the skillet. Cook for 5–7 minutes, until softened and fragrant.
Transfer the potato mixture to the prepared baking dish. Add cooked chicken (if using) and sprinkle cheese evenly over the top. Gently mix.
In a bowl, whisk together eggs, milk, salt, pepper, and any optional seasonings.
Pour the egg mixture evenly over the casserole.
Bake for 35–45 minutes, until the center is set and the top is lightly golden.
Remove from the oven, sprinkle some optional green onions on top after baking, and let the casserole rest for 10 minutes before slicing and serving.

Notes

Dice potatoes small so they cook evenly
You can skip the chicken for a meatless version
Leftovers store well and reheat easily

Nutrition