Description
A hearty egg potato breakfast casserole perfect for any morning.
Ingredients
Scale
- 6 eggs
- 4 medium potatoes, diced
- 1 cup milk
- 1 cup shredded cheese
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil and sauté onion and bell pepper until soft.
- In a bowl, whisk eggs, milk, salt, and pepper together.
- Add the diced potatoes to the skillet and cook until slightly tender.
- Combine the vegetable mixture with the egg mixture.
- Pour the mixture into a greased baking dish.
- Sprinkle cheese on top.
- Bake for 30-35 minutes or until the eggs are set.
Notes
- You can add cooked sausage or Turkey Turkey Bacon for extra flavor.
- This casserole can be made ahead and refrigerated.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg
Keywords: egg potato breakfast casserole