Name: Easy Egg and Potato Breakfast Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 9 servings
Cuisine: American
Ingredients: 6 ounces Potatoes O'Brien (half of a 12-ounce bag, about 1 1/2 cups, thawed); 8 eggs; 1/3 cup milk; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup cheddar cheese (shredded)

This EasyEgg and Potato Breakfast Casserolewill transform your morning with its scrumptious taste and simple list of ingredients. Eggs, potatoes, and shredded cheddar cheese round out the tasty flavors, and you can personalize it with bacon, sausage, veggies, or garlic powder!

piece of egg and potato breakfast casserole on a spatula with little pieces of red pepper and green onions sprinkled on top and rest of casserole in pan in the background.

Meal times can get hectic, and if you have kiddos, you get me. In the morning, you need to get several bodies out the door to get to school or work on time, and you also have to feed them, clothe them, and make sure everyone has their homework and nobody is crying. I’ve mastered the breakfast cookie for on-the-run morning and the breakfast charcuterie board for please-all-the-picky-eaters breakfast.

But I’m all over it whenever I hear about a breakfast hack.Breakfast casserolesare akin to thefairy godmother of breakfasthacks to me—they practically appear out of thin air with no time or effort, and they make all my dreams come true.This one is a real winner because it has potatoes and cheese, and you know who likes potatoes and cheese? (Most) kids. And me. And, probably, you!

clear baking pan with egg and potato breakfast casserole with little pieces of red pepper and green onions sprinkled on top on white towel with black handled knife beside.

Why You’ll Love This Recipe

This Egg and Potato Breakfast Casserole is an absolute cinch to make.
An easy recipe tocustomize to your family’s preferences—toss in some bacon or ham for added protein or a bit of chopped spinach and bell peppers for color.
Perfect for a quick breakfast, lunch, or dinner withonly 4 ingredientsplus salt & pepper!
A great main dish with lots of side dish options likeoven baconor cut up fruit with ahealthy fruit dip.

Recipe Ingredients

Frozen Potatoes O’Brien –for a semi-homemadequick and easycasserole!
Eggs –any size eggs will work; use more if smaller
Milk –regular or low-fat is fine
Cheddar cheese –use whatever level of sharpness your family likes
Salt & pepper

See the recipe card below for full information on ingredients and quantities.

piece of egg and potato breakfast casserole on a spatula with little pieces of red pepper and green onions sprinkled on top.

Popular Substitutions & Variations

This is really the bare-bones recipe that is just begging for you to add whatever you have in the fridge. Here are some of my family’s favorite additions:

Cooked bacon, sausage, or ham for a meatier meal
Cooked chopped spinach, bell peppers, or onions for more veggies and color
More cheese or try different cheeses like Swiss, Monterey Jack, and Colby

How to Make Egg and Potato Breakfast Casserole

Most breakfast casseroles, and casseroles in general, are super easy to make. That’s what makes them so amazing!

Add potatoes to a buttered baking dish.
Mix egg, milk, and seasonings and pour over potatoes.
Top with cheese and bake for 30 minutes.

Recipe FAQs

What’s the best way to reheat Easy Egg and Potato Breakfast Casserole?

I recommend reheating this casserole in the oven. Reheating in the microwave gives it a weird, hardened texture. Pop it into a preheated 375-degree oven for about 15 to 20 minutes, until it’s heated all the way through.

Can you freeze breakfast casserole?

You sure can! It may help to freeze it in individual servings, so reheating it is simplified. Baked or unbaked, breakfast casserole can keep in the freezer for up to 2 months. Covered in the fridge, breakfast casserole will keep for 3 to 4 days.

What should you do if your breakfast casserole is too runny?

If your casserole is still runny after it has baked for 30 to 35 minutes, it’s not done cooking quite yet. Try covering the casserole with foil to keep the edges from overcooking while trapping in heat to finish cooking those runny parts. Another 5 to 10 minutes should do the trick!

Expert Tips

If the casserole seems runny after baking 30-35 minutes, cover with foil and bake another 5-10 minutes.
Add in bacon and vegetableslike onions and bell peppers for an upgraded breakfast casserole!
This is a great recipe to make ahead, and itstores well in the fridge or freezer.