This satisfying and flavorful baked potato and egg breakfast casserole is the perfect way to start your day with energy and a smile. Creamy mashed potatoes form a hearty base, topped with golden onions, vibrant sweet peppers, fluffy eggs, and gooey cheese. Each bite is packed with warmth, comfort, and nutrition—ideal for weekend brunches, family breakfasts, or even meal prep for the week. It’s an all-in-one dish that combines your favorite breakfast ingredients into one savory, crowd-pleasing casserole.
Preparation, Cook, and Total Times
This simple breakfast casserole can be prepped and cooked in under an hour, making it a great choice for both busy mornings and relaxed weekend meals.
-
Preparation Time: 20 minutes
-
Cook Time: 45 minutes (20 minutes for the base + 25 minutes final bake)
-
Total Time: 1 hour 5 minutes
Yield
Serves 4–6 people, depending on portion size.
Cuisine
Comfort food, classic European-inspired breakfast/brunch.
A Full List of Ingredients
For the base layer:
-
3 medium potatoes, boiled and mashed (about 600g)
-
Salt to taste
-
1 egg
-
2 large onions, finely chopped
-
1 tablespoon oil (for frying)
For the topping:
-
4 large eggs
-
1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
-
2–3 sweet peppers, chopped (any colors you like)
-
Chives, chopped (about 2 tablespoons)
-
Salt to taste
-
Oil for greasing or frying if needed
Step-by-Step Cooking Directions
1. Prepare the Potato Base
-
Boil 3 medium potatoes in salted water until fork-tender. Drain and mash until smooth.
-
In a pan, sauté 2 large chopped onions with a bit of oil until golden and fragrant. Let them cool slightly.
-
In a mixing bowl, combine mashed potatoes, the sautéed onions, and 1 egg. Mix well. Season with salt to taste.
2. Prebake the Base Layer
-
Preheat your oven to 180°C (350°F).
-
Lightly grease a baking dish or line it with parchment paper.
-
Spread the potato-onion mixture evenly across the bottom, pressing it into a firm layer.
-
Bake for 20 minutes, or until slightly golden on the edges. Remove and set aside.
3. Prepare the Egg and Veggie Topping
-
In a bowl, crack 4 eggs. Whisk with a pinch of salt.
-
Stir in chopped sweet peppers, chives, and shredded cheese. Mix gently.
-
Pour this mixture evenly over the baked potato base.
4. Final Bake
-
Return the casserole to the oven and bake for an additional 25 minutes at 180°C (350°F), or until the eggs are set and the top is golden.
-
Let rest 5 minutes before slicing. Garnish with extra fresh herbs if desired.
5. Serve
-
Serve warm. This dish pairs beautifully with fresh tomatoes, a crisp salad, or even avocado slices on the side.
Nutritional Information (Per Serving)
(Assuming 6 servings and using mozzarella)
-
Calories: ~280
-
Protein: 12g
-
Carbohydrates: 22g
-
Fat: 16g
-
Fiber: 3g
-
Sodium: 340mg
-
Calcium: 180mg
The Origins and Popularity of the Recipe
This dish draws inspiration from rustic European and Eastern European breakfast traditions, where hearty staples like potatoes and eggs are commonly used to fuel the day. The simplicity of ingredients paired with customizable veggies makes it widely loved. Casserole-style dishes have gained popularity worldwide because they’re easy to make, adaptable, and economical—ideal for families or gatherings.
Reasons Why You’ll Love This Recipe
-
It uses simple, everyday ingredients.
-
It’s both filling and nutritious.
-
Can be served hot or at room temperature—great for brunch tables.
-
Easily customizable: add spinach, sausage, or your favorite cheese.
-
A perfect way to use up leftover mashed potatoes.
Health Benefits
-
Potatoes are high in potassium and vitamin C, and when used without heavy cream or butter, they’re surprisingly healthy.
-
Eggs provide high-quality protein and essential vitamins like B12 and D.
-
Sweet peppers are rich in antioxidants and vitamin C.
-
Chives offer antibacterial properties and boost flavor without added sodium.
-
Cheese adds calcium and protein—but feel free to use low-fat options.
Serving Suggestions
-
Serve with a side of Greek yogurt or sour cream for extra creaminess.
-
Pair with fresh cucumber salad or sauerkraut for contrast.
-
Serve alongside toast or crusty bread for a fuller brunch.
-
Top with a spoonful of pesto or herbed mayo for a gourmet touch.
Cooking Tips
-
You can prep the potato base a day ahead.
-
To reduce fat content, skip cheese or use low-fat cheese.
-
Be sure to sauté the onions well to release their sweetness.
-
You can use a muffin tray for individual servings.
-
Use a silicone or parchment-lined tray for easy release and cleanup.
Variations to Try
-
Add spinach or kale: Simply sauté greens and fold into the egg mixture.
-
Add smoked salmon or ham: Dice finely and combine for a protein-rich boost.
-
Make it spicy: Add chopped jalapeños or a dash of chili flakes.
-
Use sweet potatoes for the base instead of regular potatoes.
-
Try different cheeses: Feta, gouda, or goat cheese can elevate the flavor profile.
Conclusion
This Baked Potato and Egg Breakfast Casserole is the kind of recipe that becomes a family favorite after just one bite. It’s warm, hearty, and packed with flavor, offering a satisfying way to begin the day—or to enjoy any time you crave comfort food. With minimal prep and customizable ingredients, this casserole is as flexible as it is delicious. Whether you serve it at a brunch gathering or make it ahead for weekday breakfasts, it’s sure to bring smiles to the table.
10 Comprehensive FAQ Section
1. Can I make this recipe ahead of time?
Yes! You can prepare and bake the entire casserole a day in advance. Store it in the fridge and reheat in the oven or microwave.
2. Can I use instant mashed potatoes instead of fresh?
While fresh mashed potatoes offer better texture, instant can be used in a pinch. Make sure it’s thick enough to hold its shape when baked.
3. Can I freeze this casserole?
Absolutely. Let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
4. What can I substitute for chives?
Try green onions, parsley, or dill for a similar herbal note.
5. Can I add meat to this casserole?
Yes! Cooked crumbled sausage, diced ham, or even shredded chicken can be mixed into the egg layer.
6. Is this recipe gluten-free?
Yes, as long as you ensure no hidden gluten in the cheese or seasonings. Always double-check your labels.
7. Can I use non-dairy cheese or cream alternatives?
Of course. Use plant-based cheese and cream substitutes to make it dairy-free.
8. What’s the best type of cheese for this recipe?
Mozzarella melts well, but cheddar, gouda, or Swiss work beautifully too.
9. Can I skip the onions?
If you’re not a fan of onions, feel free to omit them or replace with leeks for a milder flavor.
10. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven.