If you’re looking for a breakfast that feeds many without the morning rush, this breakfast casserole is a solid pick. It’s warm, filling, and easy to prep ahead of time. We make this often for holidays, lazy Sundays, and even meal prep during busy weeks.
Why You’ll Love This Breakfast Casserole
- You can prepare it the night before.
- It’s packed with veggies, eggs, potatoes, and cheese.
- It works well for brunches, family gatherings, and potlucks.
- It’s flexible. You can use different vegetables or cheeses.
Ingredients You’ll Need
The ingredients for this breakfast casserole are simple, hearty, and easy to find. You’ll be layering roasted potatoes with sautéed veggies, eggs, and cheese to build a meal that works for any time of day.
For the potatoes:
- 3 medium Yukon Gold potatoes (about 1 pound), diced small
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- Fresh ground black pepper
For the casserole:
- 12 large eggs
- 1 cup milk (any kind)
- 1¼ teaspoons sea salt
- 2 tablespoons olive oil
- ½ yellow onion, chopped
- 2 garlic cloves, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup fresh spinach, chopped
- 4 green onions, sliced
- 1½ cups shredded cheddar cheese
How to Make Breakfast Casserole
Follow these easy steps to make the best breakfast casserole. You’ll roast the potatoes first, sauté the vegetables, mix the eggs, and layer everything together.
- Roast the potatoes: Heat oven to 425°F. Line a sheet pan with parchment paper. Toss diced potatoes with olive oil, salt, and pepper. Spread evenly and roast for 20–25 minutes until golden and tender.
- Prep the egg mix: In a bowl, whisk eggs, milk, and ¼ teaspoon salt.
- Cook the vegetables: In a skillet, warm olive oil over medium heat. Add onion and the rest of the salt. Cook until soft (about 5–8 minutes). Add garlic and both peppers. Cook for 2 minutes. Stir in spinach and half the green onions. Cook until wilted.
- Assemble: Lower oven to 350°F. Oil a 9×13 baking dish. Spread potatoes in a single layer. Top with 1 cup cheese, then vegetables. Pour the egg mix over everything. Sprinkle with the rest of the cheese and green onions.
- Bake: Bake for 40–45 minutes until the eggs are firm. Let sit 5 minutes before serving.
Tips for Make-Ahead
If you want to save time in the morning, this breakfast casserole can be prepared ahead. Whether you prep everything the night before or just a few parts, it’s a low-stress way to serve something hot and tasty.
- Full prep: Assemble everything the night before. Cover and refrigerate. In the morning, uncover and bake.
- Partial prep: Cook the potatoes and veggies the day before. Store in the fridge. Assemble and bake fresh the next day.
Storing and Reheating
- Store in a sealed container in the fridge for up to 3 days. Reheat in the microwave.
- To freeze, wrap slices in plastic or place in airtight containers. Freeze for up to 3 months. Thaw in fridge before reheating.
Serving Ideas
This casserole is tasty by itself, but pairs well with simple sides like:
- Fresh fruit
- Toast or muffins
- Banana bread or coffee cake
Whether you’re hosting brunch or need a hearty morning meal, this breakfast casserole delivers comfort and flavor with very little effort.
FAQs About Breakfast Casserole
Can I use frozen hash browns instead of fresh potatoes?
Yes, just thaw and dry them before layering. Skip the roasting step.
Can I add meat like sausage or bacon?
Absolutely. Cook and drain the meat first, then layer it with the vegetables.
What’s the best way to reheat leftovers?
Microwave slices for 1–2 minutes until hot. You can also warm them in a 350°F oven for 10–15 minutes.
Can I make this dairy-free?
Yes. Use non-dairy milk and a dairy-free cheese alternative.
Is it okay to bake this in a smaller pan?
You can, but reduce the amount of ingredients or split it into two dishes to avoid overflow.
The Best Breakfast Casserole Recipe for a Crowd
Ingredients
Method
- Roast the potatoes: Heat oven to 425°F (220°C). Line a sheet pan with parchment paper. Toss diced potatoes with olive oil, salt, and pepper. Spread evenly and roast for 20–25 minutes until golden and tender.
- Prep the egg mix: In a bowl, whisk eggs, milk, and ¼ teaspoon salt.
- Cook the vegetables: In a skillet, warm olive oil over medium heat. Add onion and the rest of the salt. Cook until soft (about 5–8 minutes). Add garlic and both peppers. Cook for 2 minutes. Stir in spinach and half the green onions. Cook until wilted.
- Assemble: Lower oven to 350°F (175°C). Oil a 9×13 baking dish. Spread potatoes in a single layer. Top with 1 cup cheese, then vegetables. Pour the egg mix over everything. Sprinkle with the rest of the cheese and green onions.
- Bake: Bake for 40–45 minutes until the eggs are firm. Let sit 5 minutes before serving.
Notes
Want More?
If this recipe hit the spot, you’ll love these other craveable, easy meals:
- Give this Ramen Lasagna a try—yes, it’s as wild and wonderful as it sounds.
- For a lighter twist, check out How to Make Low-Fat Yogurt at Home.
- Need an easy protein for meal prep? This Perfect Air Fryer Chicken Breast is a must-try.
- And if you’re feeling trendy, the Viral Cottage Cheese Flatbread is high-protein and so good.
- Looking to shake things up? These Sushi Rolls with Salmon from Convivial Recipes are light, flavorful, and surprisingly simple—perfect for when you’re feeling a little creative in the kitchen.
Conclusion
This breakfast casserole is one of the easiest ways to feed a group with something warm, filling, and full of flavor. It’s flexible enough to adapt with what you have and simple enough to make any day of the week. Try this breakfast casserole once, and it may just become your go-to recipe for brunches, family mornings, or meal prepping ahead.
