Potato and Egg Casserole

Name: Potato and Egg Casserole
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 large potatoes, peeled and thinly sliced; 6 large eggs; 1 cup milk; 1 cup shredded cheddar cheese; 1/2 cup diced onion; 1/2 cup cooked turkey or beef sausage, crumbled; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon butter (for greasing)

Isabella

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Potato and Egg Casserole a hearty, comforting casserole made with layers of tender potatoes, fluffy eggs, and melty cheese—perfect for breakfast, brunch, or even dinner. This dish is simple to prepare, packed with flavor, and sure to be a hit with the whole family.

Why I Love This Recipe

I love this potato and egg casserole because it combines simple ingredients into a deliciously satisfying dish. The layers of potatoes make it hearty, while the eggs and cheese add a creamy, savory texture. It’s a great make-ahead meal for busy mornings or a cozy dinner option when I want something warm and filling. Plus, I can customize it with different meats, veggies, or cheeses.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large potatoes, peeled and thinly sliced

6 large eggs

1 cup milk

1/2 cup diced onion

1/2 cup cooked turkey or beef sausage, crumbled

1 cup shredded cheddar cheese

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon butter (for greasing)

Directions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.

Arrange half of the sliced potatoes in the baking dish, followed by half of the onions, cheese, and turkey or beef sausage.

Repeat the layering process with the remaining potatoes, onions, cheese, and meat.

In a bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper.

Pour the egg mixture evenly over the layered potatoes.

Cover with foil and bake for 40 minutes.

Remove the foil and bake for an additional 15 minutes, or until the top is golden and a knife inserted in the center comes out clean.

Let it cool for 5 minutes before slicing and serving.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 10 minutes

Servings: 6 servings

Calories: 320 kcal per serving

Variations

Add More Veggies – I like adding bell peppers, spinach, or mushrooms for extra color and nutrients.

Switch the Cheese – Instead of cheddar, I sometimes use mozzarella, pepper jack, or feta for a different flavor.

Make It Spicy – A pinch of red pepper flakes or diced jalapeños can add some heat.

Use Different Proteins – Bacon, ham, or even plant-based sausage work well in this recipe.

Go Dairy-Free – I swap the milk for unsweetened almond milk and use dairy-free cheese when I need a dairy-free version.

Storage and Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave individual portions for about 1-2 minutes, or I warm the entire casserole in the oven at 350°F (175°C) for 15-20 minutes. If I want to freeze it, I let it cool completely, wrap it tightly, and freeze it for up to 2 months.

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FAQs

Can I make this casserole ahead of time?

Yes! I assemble it the night before, cover it, and refrigerate it. In the morning, I just bake it as directed.

Can I use sweet potatoes instead of regular potatoes?

Absolutely! Sweet potatoes add a slightly sweeter flavor and a boost of nutrients.

How do I know when the casserole is fully cooked?

I check by inserting a knife in the center—if it comes out clean, it’s ready. The top should also be golden brown.

Can I make this recipe without meat?

Yes, I sometimes skip the meat or replace it with sautéed mushrooms or spinach for a vegetarian version.

What can I serve with this casserole?

I love serving it with fresh fruit, toast, or a side of avocado for a balanced meal.

Conclusion

This potato and egg casserole is a simple, delicious, and versatile dish that works for any meal of the day. Whether I’m making it for a weekend brunch or an easy weeknight dinner, it always turns out warm, cheesy, and satisfying. With endless variations and easy storage options, this recipe is a must-have in my meal rotation.