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Potato and Egg Casserole

A creamy, hearty dish that combines fluffy eggs with tender potatoes, creating a comforting and flavorful casserole perfect for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Dinner
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups finely diced potatoes You can use any type of potato.
  • 4 large eggs
  • 1 cup milk Can substitute with half-and-half or dairy-free alternatives.
  • 1 cup shredded cheese Cheddar or your favorite type.
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Optional ingredients
  • diced bell peppers or onions For added flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Dice the potatoes into small cubes, and chop any onions or bell peppers if using.
Cooking Potatoes
  1. In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook until soft and golden brown, about 10 minutes, stirring frequently.
Mixing Ingredients
  1. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Once the potatoes are ready, add them into the egg mixture and fold in half of the shredded cheese.
Baking Casserole
  1. Transfer the mixture to a greased casserole dish, spreading evenly. Sprinkle the remaining cheese on top and bake in the preheated oven.
Finishing Up
  1. Bake for about 25-30 minutes or until the center is set and the top is slightly golden. Let it cool for a few minutes, slice, and serve.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or oven. For longer storage, cut into portions and freeze for up to three months.