Cheesy Potato & Egg Bake

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Servings: 6

Ingredients

• 4 medium potatoes, peeled and diced
• 6 large eggs
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup milk
• 1 small onion, finely chopped
• 1/2 cup diced bell pepper
• 2 tbsp butter or olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp chopped fresh parsley or green onions

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish.
2. Place the diced potatoes in a pot of lightly salted water and boil for about 6–8 minutes, just until slightly tender. Drain well.
3. Heat butter or olive oil in a skillet over medium heat. Add the onion and bell pepper and cook for 3–4 minutes until softened.
4. Add the partially cooked potatoes to the skillet. Sprinkle with garlic powder, paprika, salt, and black pepper. Cook for another 3–4 minutes, stirring gently.
5. Transfer the potato mixture to the prepared baking dish and spread it into an even layer.
6. In a large bowl, whisk together the eggs and milk until smooth.
7. Stir about 1 cup of the shredded cheddar cheese into the egg mixture.
8. Pour the egg mixture evenly over the potatoes.
9. Sprinkle the remaining cheese over the top.
10. Bake uncovered for 25–30 minutes, or until the eggs are fully set and the cheese is melted and lightly golden.
11. Remove from the oven and let the bake rest for about 5 minutes before slicing.
12. Garnish with chopped parsley or green onions and serve warm.

Tips

For extra flavor, add cooked bacon, sausage, ham, or shredded chicken.

You can use a mix of cheddar and mozzarella for a cheesier, stretchier topping.

Do not overcook the potatoes before baking. They should only be partially tender so they do not become mushy.

For a slightly crispy top, broil the casserole for 1–2 minutes at the end.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheat individual portions in the microwave or cover and warm in the oven at 350°F (175°C).

Nutritional Information

Approximate per serving:

• Calories: 330–380 kcal
• Protein: 17–20 g
• Carbohydrates: 28–32 g
• Fat: 17–21 g
• Fiber: 3–4 g

Benefits

Eggs provide high-quality protein and several important nutrients.

Potatoes provide potassium, carbohydrates, and fiber.

Cheese adds calcium and protein, making this a filling breakfast or brunch dish.

Frequently Asked Questions

Can I make this ahead of time?
Yes. Assemble the casserole, cover it, and refrigerate overnight. Bake the next morning.

Can I use frozen hash browns?
Yes. Thaw them first and use them in place of diced potatoes.

Can I add vegetables?
Yes. Spinach, mushrooms, tomatoes, broccoli, or zucchini all work well.

Can I freeze it?
Yes. Freeze baked portions for up to 2 months and thaw overnight in the refrigerator before reheating.

What should I serve with it?
Serve it with toast, fresh fruit, avocado, or a simple green salad.