There’s a comforting warmth that fills the kitchen when the aroma of a hearty breakfast casserole beckons. Picture perfectly roasted Yukon Gold potatoes, vibrant veggies, and melty cheddar cheese coming together in one glorious dish. I stumbled upon this recipe during a weekend brunch with friends, and it quickly became a staple in my home. The beauty of this breakfast casserole lies not only in its delicious flavor but in its versatility—often tailoring it to whatever ingredients I have on hand, from seasonal vegetables to different types of cheese.
After long evenings spent juggling work and life, the ease of a make-ahead meal that can be prepped the night before and popped into the oven has transformed my mornings. Whether it’s a laid-back Saturday or a chaotic weekday, this dish is a game changer. With its crispy edges and fluffy interior, it’s sure to impress guests or simply satisfy a craving for something homemade on a quiet morning. So, let’s dive into this delightful breakfast casserole that promises to redefine your breakfast routine!
Why will you love this breakfast casserole?
Hearty Flavor: This breakfast casserole is bursting with incredible flavors—think roasted potatoes, savory veggies, and melted cheese that blend seamlessly for a delicious bite.
Make-Ahead Magic: Prep it the night before and wake up to an effortlessly baked dish, perfect for busy mornings or lazy weekends.
Versatile Options: Customize with your favorite veggies or cheeses for a unique twist every time!
Crowd-Pleasing Wonder: Ideal for family gatherings or brunch parties, ensuring everyone leaves satisfied.
Nutrient-Rich: Packed with eggs and veggies, this casserole offers a balanced start to your day.
Time-Saver: Simply store leftovers for a quick meal prep option, making hectic days much easier!
Breakfast Casserole Ingredients
Discover the essential ingredients for this delightful breakfast casserole and make it your own!
For the Base
• Yukon Gold Potatoes – Provides heartiness; cut into smaller cubes for extra crispiness.
• Extra-Virgin Olive Oil – Adds richness while helping to roast the potatoes.
• Sea Salt – Essential for enhancing the overall flavor of the dish.
For the Egg Mixture
• Large Eggs – The primary binder and a wonderful source of protein.
• Milk – Contributes creaminess; consider dairy-free milk for a lighter touch.
For the Veggies
• Yellow Onion – Adds a sweet and deep flavor profile to the casserole.
• Garlic Cloves – Provides aromatic notes; can be substituted with garlic powder if needed.
• Red Bell Pepper – Introduces sweetness and vibrant color to the mix.
• Green Bell Pepper – Offers a slight bitterness that balances the sweetness of the red pepper.
• Fresh Spinach – Packed with nutrition and great color; swap for kale for a different flavor.
• Green Onions – Adds freshness and a mild flavor boost.
For the Cheese
• Shredded Cheddar Cheese – Delivers rich flavor and creaminess; substitute with mozzarella for a milder version or try dairy-free cheese for an alternative option.
With these simple yet versatile ingredients, you’ll be well on your way to crafting a fantastic breakfast casserole that will energize your mornings!
How to Make Breakfast Casserole
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Preheat the Oven: Start by preheating your oven to 425°F. This temperature is perfect for achieving the golden-brown, crispy edges on your potatoes.
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Roast the Potatoes: Toss the diced Yukon Gold potatoes with olive oil, sea salt, and a touch of pepper in a large bowl. Spread them evenly on a baking sheet and roast for 20-25 minutes until they are tender and have a lovely golden color.
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Prepare the Egg Mixture: In a separate bowl, whisk together the large eggs, milk, and a pinch of salt until well combined. This will be the delicious base for your casserole.
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Sauté the Veggies: Heat a bit of olive oil in a skillet over medium heat. Add the diced yellow onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute, then add in the red and green bell peppers. Sauté for about 2 minutes until tender, and finally, toss in the fresh spinach and half of the sliced green onions until wilted.
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Assemble the Casserole: Grease a 9×13-inch baking dish with cooking spray or a little olive oil. Layer the roasted potatoes at the bottom, followed by two-thirds of the shredded cheddar cheese, and then the sautéed veggie mixture. Pour the egg mixture evenly over everything, topping off with the remaining cheese and green onions.
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Bake: Lower the oven temperature to 350°F and bake for 40-45 minutes. When finished, the eggs should be set and the top golden and bubbly. Let the casserole stand for 5 minutes before slicing and serving.
Optional: Serve slices with fresh fruit or a mixed green salad for a complete meal.
Exact quantities are listed in the recipe card below.
Breakfast Casserole Variations
Make your breakfast casserole even more delightful with these fun variations to suit your taste buds!
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Savory Sausage: Add cooked sausage to the veggie mixture for a heartier flavor that packs a protein punch. The richness of the sausage perfectly complements the lightness of the eggs.
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Vegetable Delight: Swap in seasonal vegetables like zucchini or mushrooms to change up the dish’s profile. This creates a fresh taste while keeping the casserole colorful and nutrient-rich.
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Spicy Kick: Stir in chopped jalapeños or a drizzle of sriracha for a fiery twist. The heat elevates the entire dish, making breakfast an exciting adventure.
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Herb Infusion: Season the egg mixture with fresh herbs like thyme or rosemary for an aromatic boost. These herbs add a fragrant layer that enhances the overall flavor.
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Cheesy Choices: Experiment with a mix of cheeses, such as feta or pepper jack, for unique taste profiles. Each cheese can add a different dimension, offering a delightful surprise in every bite.
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Dairy-Free: Use dairy-free milk and dairy-free cheese to create a comforting yet lighter version. This ensures everyone can enjoy your creation, no matter their dietary needs.
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Quinoa Boost: Replace half of the potatoes with cooked quinoa for a nutritious twist. This adds an earthy flavor and a delightful texture that makes the casserole even more filling.
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Fruit Fusion: Toss in some diced tomatoes or black beans for a Southwestern flavor combo. These ingredients provide freshness and a satisfying burst of flavor in every bite.
How to Store and Freeze Breakfast Casserole
Fridge: Store leftovers in an airtight container for up to 3 days. This keeps your breakfast casserole fresh while saving you time on busy mornings.
Freezer: You can freeze slices for up to 3 months. Wrap individual portions tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn.
Thawing: Thaw overnight in the fridge before reheating. This ensures your breakfast casserole retains moisture and flavor.
Reheating: Reheat slices in the microwave for 1-2 minutes or in a preheated oven at 350°F for about 15-20 minutes until warmed through.
What to Serve with Breakfast Casserole?
There’s something magical about complementing a warm, hearty breakfast casserole with sides that elevate the meal to new heights.
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Fresh Fruit Salad: Light and refreshing, it provides a sweet contrast to the savory casserole, making every bite feel balanced.
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Mixed Green Salad: A light, crisp salad dressed in lemon vinaigrette adds a zesty touch, helping to cut through the richness of the casserole.
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Crispy Bacon or Sausage: For those craving extra protein, these classics provide a satisfying crunch and a savory flavor explosion.
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Warm Croissants: Flaky and buttery, they are perfect for mopping up any delicious bits left on your plate.
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Herbed Yogurt Dip: A dollop of creamy yogurt with herbs adds a cool, tangy counterpoint, enhancing every bite of the casserole.
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Morning Smoothies: A berry or green smoothie is a nutrient-packed beverage that rounds out your breakfast with vibrant flavors and a refreshing touch.
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Sparkling Juice: Add a festive flair to your meal with sparkling juice, elevating breakfast into a celebratory brunch affair.
Pairing your breakfast casserole with these delightful accompaniments will surely create a breakfast banquet that your family and friends will adore!
Make Ahead Options
Preparing this delicious breakfast casserole ahead of time is a fantastic way to streamline your busy mornings! You can assemble the entire casserole up to 24 hours in advance—simply cover it tightly and refrigerate overnight to ensure freshness. Should you prefer, you can also roast the potatoes and sauté the veggies a day prior, storing them separately in the refrigerator. When you’re ready to bake, follow the final steps by pouring the egg mixture over the assembled layers and sprinkling on the cheese. Remember to let it bake straight from the fridge for about 5-10 extra minutes to ensure it’s heated through. With these make-ahead options, your hearty breakfast casserole will taste just as delicious!
Expert Tips for Breakfast Casserole
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Perfect Potato Prep: Cut your Yukon Gold potatoes into small, uniform cubes to ensure they roast evenly and achieve that desirable crispiness.
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Rest Before Serving: Let the breakfast casserole rest for 5 minutes after baking. This allows the eggs to set, making for cleaner slices when serving.
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Make-Ahead Convenience: Assemble the casserole the night before, cover it tightly, and refrigerate. Just pop it into the oven the next morning for fresh, hot deliciousness.
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Veggie Versatility: Feel free to swap in seasonal veggies based on what’s available. Zucchini or mushrooms can add delightful new flavors to your breakfast casserole.
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Cheese Choices: Experiment with different cheese blends for a unique twist! Try mozzarella for a milder taste or mix in some feta for a tangy zing.
Hearty Make-Ahead Breakfast Casserole with Veggies and Cheese Recipe FAQs
What type of potatoes should I use for the best breakfast casserole?
Absolutely! Yukons Gold potatoes are the best choice for your breakfast casserole because they provide a perfect balance of creaminess and crispiness. Cut them into small cubes for optimal roasting. If you’re looking for a sweeter flavor, sweet potatoes can be a delightful alternative.
How should I store leftovers from my breakfast casserole?
Very easy! Store any leftovers in an airtight container and keep them in the refrigerator for up to 3 days. This way, you can enjoy a delicious slice of your breakfast casserole without the hassle of cooking again!
Can I freeze my breakfast casserole?
Absolutely! You can freeze slices of your breakfast casserole for up to 3 months. Simply wrap each slice tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn. When you’re ready to enjoy it, thaw overnight in the fridge and reheat in the oven or microwave.
What should I do if my casserole is too watery after baking?
If you find your breakfast casserole is too watery, it might be due to excess moisture from the veggies. To avoid this in the future, try sautéing your vegetables for longer to allow more moisture to evaporate before adding them to the dish. Also, making sure your potatoes are well-roasted helps create a nice base that can absorb some of that moisture.
Can I adapt this recipe to accommodate dietary restrictions?
Very much so! This breakfast casserole is incredibly versatile. You can easily make it gluten-free by ensuring all your ingredients, like the cheese and milk, are gluten-free. If you’re looking for a dairy-free option, simply swap out cow’s milk for a non-dairy alternative like almond milk and use dairy-free cheese. Adjusting ingredients based on your dietary needs can still yield a delicious and satisfying breakfast casserole!
Delicious Make-Ahead Breakfast Casserole for Busy Mornings
Equipment
- - Baking dish
- - Skillet
- Mixing bowl
- Baking sheet
Ingredients
For the Base
- 4 cups Yukon Gold Potatoes cut into small cubes
- 2 tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Sea Salt
For the Egg Mixture
- 6 large Eggs
- 1 cup Milk or dairy-free milk
For the Veggies
- 1 medium Yellow Onion diced
- 2 cloves Garlic minced
- 1 medium Red Bell Pepper diced
- 1 medium Green Bell Pepper diced
- 2 cups Fresh Spinach
- 1 cup Green Onions sliced
For the Cheese
- 2 cups Shredded Cheddar Cheese or substitute with mozzarella
Instructions
How to Make Breakfast Casserole
- Preheat your oven to 425°F.
- Toss the diced Yukon Gold potatoes with olive oil, sea salt, and a touch of pepper. Roast for 20-25 minutes until golden.
- Whisk together large eggs, milk, and a pinch of salt until well combined.
- Heat olive oil in a skillet. Sauté yellow onion until soft, then add garlic, red and green bell peppers, and spinach until wilted.
- Grease a 9x13-inch baking dish. Layer potatoes, cheese, and sautéed veggies. Pour egg mixture over and top with remaining cheese.
- Lower the oven to 350°F and bake for 40-45 minutes until set and golden. Let stand for 5 minutes before slicing.