Simple Roasted Potato Breakfast Casserole
This delicious and hearty casserole combines tender roasted potatoes with eggs and cheese, making it perfect for family gatherings or a cozy brunch.
Equipment
- Mixing Bowl
- Baking Sheet
- Baking Dish
Ingredients
Main Ingredients
- 4 medium Potatoes, peeled and diced Russet or Yukon Gold potatoes work best.
- 6 large Eggs Whisk well for a fluffy texture.
- 1 cup Cheddar Cheese, shredded Use sharp or mild cheddar based on preference.
- 1 medium Onion, finely chopped Yellow, white, or green onions can be used.
- 2 tablespoons Olive Oil For roasting the potatoes.
- to taste Salt
- to taste Pepper
- 1 teaspoon Garlic Powder Adds aromatic flavor.
Optional Garnish
- Fresh Herbs (e.g., parsley or chives) For garnish.
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and dice the potatoes into equal-sized cubes.
- In a large mixing bowl, combine the diced potatoes with olive oil, salt, pepper, and garlic powder. Toss until evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes until golden brown and fork-tender.
- While the potatoes roast, whisk together the eggs with a pinch of salt and pepper until frothy.
- Once the potatoes are done, let them cool for a few minutes.
- In a large bowl, combine the roasted potatoes, chopped onions, and shredded cheddar cheese. Stir gently.
- Pour the whisked eggs over the potato mixture and fold gently until well combined.
- Transfer the mixture into a greased 9x13-inch baking dish and spread evenly.
- Bake for an additional 25-30 minutes until the eggs are set and the top is lightly golden.
- Let the casserole rest for 5-10 minutes before slicing. Garnish with fresh herbs if desired.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.