There’s something incredibly comforting about a warm, cheesy casserole fresh from the oven. The Cheesy & Delicious Loaded Potato and Egg Casserole is perfect for cozy weekend mornings, family brunches, or even a festive holiday breakfast. Imagine waking up to the aroma of melted cheese, tender potatoes, and perfectly baked eggs filling the kitchen—it’s the kind of dish that makes everyone gather around the table with anticipation.
This recipe was inspired by classic breakfast traditions, combining simple, hearty ingredients into a one-pan delight. It’s a dish that can be prepared ahead of time for busy mornings yet feels indulgent enough for a special occasion. Whether you’re hosting friends, surprising your family, or simply treating yourself, this casserole brings warmth, flavor, and that irresistible cheesy goodness everyone loves.
Ingredients
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6 large eggs
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1 cup milk (whole or 2%)
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2 cups shredded cheddar cheese, divided
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4 medium potatoes, peeled and diced
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1 cup cooked chicken, diced (optional for added protein)
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1 small onion, finely chopped
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1 bell pepper, diced (any color)
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2 cloves garlic, minced
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon smoked paprika
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½ teaspoon dried thyme
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2 tablespoons butter, melted
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¼ cup fresh parsley, chopped (for garnish)
Directions
1. Preheat the Oven
Begin by preheating your oven to 375°F (190°C). This temperature is ideal for ensuring that the casserole bakes evenly—allowing the eggs to set perfectly and the cheese to melt into that golden, bubbly finish everyone loves. While the oven is heating, take a moment to prepare your baking dish. Use a 9×13-inch casserole dish and lightly grease it with butter or non-stick spray. This step prevents sticking and ensures easy serving later on. If you prefer a crispier edge on your casserole, brushing the dish with melted butter instead of spray adds an extra layer of flavor and texture.
2. Prepare the Potatoes
Potatoes form the hearty base of this casserole, so getting their texture right is key. Start by peeling and dicing four medium potatoes into small, evenly sized cubes. This helps them cook uniformly and blend seamlessly with the other ingredients.
Bring a pot of lightly salted water to a boil, then carefully add the diced potatoes. Allow them to cook for 8–10 minutes, just until tender. You want them soft enough to pierce with a fork but not falling apart. Overcooking can make them mushy and cause the casserole to lose structure. Once they’re ready, drain the potatoes thoroughly and spread them out briefly on a plate or paper towel to remove excess moisture. This prevents the casserole from becoming watery. Set them aside to cool slightly while you prepare the remaining ingredients.
3. Sauté the Vegetables
This step adds depth and aroma to the dish. In a large skillet, melt 1 tablespoon of butter over medium heat. Once it begins to sizzle gently, add finely chopped onions, diced bell peppers, and minced garlic. These vegetables are the flavor builders—the onions bring sweetness, the bell peppers add color and a mild crunch, and the garlic infuses the casserole with irresistible aroma.
Sauté for 4–5 minutes, stirring occasionally until the vegetables turn soft and fragrant. Avoid cooking them too long; you want them tender but not browned. This balance keeps their flavor fresh and light, complementing the richness of the eggs and cheese later on. If you prefer, you can add a pinch of salt at this stage to help the vegetables release their moisture and caramelize slightly. When done, remove from heat and set aside.
4. Mix the Eggs and Milk
In a large mixing bowl, crack six large eggs and pour in one cup of milk (whole or 2% works best). These two ingredients form the creamy custard base of the casserole. Using a whisk, beat the mixture until smooth and slightly frothy. This aeration helps create a light, fluffy texture when baked.
Now it’s time to season the mixture. Add 1 teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of smoked paprika, and ½ teaspoon of dried thyme. The smoked paprika adds a subtle warmth, while thyme brings a hint of herbal aroma that enhances the casserole’s depth. Whisk again to evenly distribute the spices. The result should be a well-seasoned, velvety mixture ready to bind the casserole ingredients together.
5. Combine the Ingredients
Now comes the part where all the flavors come together beautifully. Into the same mixing bowl with the egg mixture, gently fold in the boiled potatoes, the sautéed vegetables, and 1 ½ cups of shredded cheddar cheese. If you’re including diced cooked chicken for added protein, add it now as well.
Use a rubber spatula or large spoon to gently stir everything until well combined. Be careful not to mash the potatoes; you want to keep their shape intact for texture. Each ingredient should be evenly coated in the egg mixture. The cheese will begin to blend in slightly, creating a creamy consistency even before baking.
Take a moment here to check the seasoning—if you’d like a bolder flavor, add a small extra pinch of salt or pepper. This step ensures that every bite will be flavorful and balanced once it’s baked.
6. Bake the Casserole
Pour the fully mixed ingredients into the prepared baking dish, spreading them out evenly so the surface is level. This allows the casserole to bake uniformly. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top. As it bakes, this cheese layer melts into a golden, gooey crust that perfectly complements the tender interior.
Place the dish on the middle rack of your preheated oven and bake for 30–35 minutes. During this time, the eggs will set, the potatoes will absorb all the delicious flavors, and the top will develop a slightly crispy, bubbly texture.
To check for doneness, insert a knife or toothpick into the center—if it comes out clean and the top looks golden, your casserole is ready. If you prefer a slightly deeper crust, you can broil it for an additional 1–2 minutes at the end, watching closely to avoid burning.
7. Garnish and Serve
Once baked to perfection, remove the casserole from the oven and let it cool for about 5 minutes before slicing. This short resting time allows the layers to settle, making it easier to cut and serve neat portions.
Garnish the top with freshly chopped parsley for a burst of color and freshness. The vibrant green contrasts beautifully with the golden cheese topping and adds a hint of herbal brightness to each bite.
To serve, slice into generous squares or rectangles and plate them warm. The aroma alone will be enough to bring everyone to the table. This casserole pairs wonderfully with a crisp green salad, roasted vegetables, or even a bowl of fresh fruit for a complete meal.
Prep Time, Cook Time, Total Time, Yield
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Prep Time: 15 minutes
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Cook Time: 35 minutes
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Total Time: 50 minutes
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Yield: 6-8 servings
Notes
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Make Ahead Tip: Prepare the casserole the night before by combining all ingredients in the baking dish and refrigerating. In the morning, bake as directed, adding an extra 5-10 minutes if baking straight from the fridge.
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Cheese Variations: Swap cheddar for Monterey Jack, Colby, or a mild gouda for a different flavor profile.
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Add Veggies: Include spinach, mushrooms, or zucchini for an extra nutrient boost.
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Serving Suggestions: Pair with a fresh side salad or warm, crusty bread to complete the meal.
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Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
Frequently Asked Questions
Can I make this casserole vegetarian?
Absolutely! This casserole is incredibly flexible and easy to adapt for a vegetarian version. Simply omit the chicken and replace it with your favorite vegetables to keep it hearty and satisfying. Mushrooms, spinach, broccoli, or zucchini make excellent additions, offering both flavor and texture. You can even add roasted vegetables like bell peppers or sweet potatoes for an extra layer of richness. The creamy eggs, cheese, and potatoes already provide a filling base, so even without meat, you’ll still enjoy a delicious, well-balanced meal that feels comforting and wholesome.
Can I use frozen potatoes instead of fresh ones?
Yes! Frozen diced potatoes or hash browns work perfectly in this recipe and can save valuable prep time. Before using, let them thaw completely and pat them dry with a paper towel to remove any excess moisture—this prevents the casserole from turning soggy during baking. Frozen potatoes tend to be slightly softer, so keeping an eye on the baking time ensures the texture remains tender yet firm. This shortcut is especially handy for busy mornings or when you’re cooking for a crowd.
Is it possible to prepare this casserole ahead of time?
Definitely. This casserole is a dream for make-ahead cooking. You can prepare the entire dish the night before, cover it tightly with foil or plastic wrap, and refrigerate overnight. When ready to bake, remove it from the refrigerator and let it sit at room temperature for about 15 minutes. Then, bake as directed—adding an extra 5–10 minutes if it’s still cold. It’s perfect for weekend brunches or holiday breakfasts when you want everything ready to pop into the oven with minimal effort.
Can I freeze the casserole?
Yes, this dish freezes beautifully! Once baked, let the casserole cool completely before wrapping it tightly in aluminum foil or placing it in a freezer-safe container. It can be frozen for up to 2 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat in a 350°F (175°C) oven for about 20–25 minutes, or until hot and bubbly. The flavor stays just as delicious, making this a great option for meal prepping or planning ahead for busy mornings.
This Cheesy & Delicious Loaded Potato and Egg Casserole is more than just a breakfast dish—it’s a heartwarming combination of flavors and textures that invites comfort and togetherness. With tender potatoes, savory sautéed vegetables, and that irresistible golden cheese, it’s a recipe that will quickly become a family favorite. Whether it’s a lazy weekend morning or a special brunch occasion, this casserole promises a cozy, delicious experience that everyone will remember.
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Cheesy & Delicious Loaded Potato and Egg Casserole
- Total Time: 50 minutes
- Yield: Serves 6–8 1x
Description
This comforting and hearty casserole brings together tender potatoes, fluffy eggs, and melted cheese for the ultimate breakfast or brunch dish. It’s perfect for cozy weekends, family gatherings, or holiday mornings when you want something easy yet satisfying. Every bite is creamy, cheesy, and full of flavor—simple ingredients come together to make a meal that feels special any day of the week.
Ingredients
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6 large eggs
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1 cup milk (whole or 2%)
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2 cups shredded cheddar cheese, divided
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4 medium potatoes, peeled and diced
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1 cup cooked chicken, diced (optional)
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1 small onion, finely chopped
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1 bell pepper, diced
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2 cloves garlic, minced
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon smoked paprika
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½ teaspoon dried thyme
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2 tablespoons butter, melted
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¼ cup fresh parsley, chopped (for garnish)
Instructions
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Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
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Peel and dice the potatoes into small cubes. Boil in salted water for 8–10 minutes until just tender. Drain well and set aside to cool slightly.
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In a skillet, melt 1 tablespoon of butter over medium heat. Add onions, bell pepper, and garlic. Sauté for 4–5 minutes until softened and fragrant, then remove from heat.
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In a large mixing bowl, whisk together eggs, milk, salt, black pepper, smoked paprika, and thyme until smooth and well combined.
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Add cooked potatoes, sautéed vegetables, and diced chicken (if using) into the egg mixture. Stir in 1½ cups of shredded cheddar cheese. Mix gently until everything is evenly coated.
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Pour the mixture into the prepared baking dish, spreading it evenly. Top with the remaining ½ cup of cheddar cheese.
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Bake for 30–35 minutes, or until the casserole is golden brown on top and set in the center. A knife inserted in the middle should come out clean.
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Remove from the oven and let rest for 5 minutes before slicing. Garnish with freshly chopped parsley and serve warm.
Notes
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You can make this casserole vegetarian by skipping the chicken and adding extra vegetables like mushrooms, spinach, or zucchini.
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Use frozen diced potatoes or hash browns for convenience—just thaw and pat dry before using.
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Prepare it the night before, refrigerate, and bake in the morning (add 5–10 extra minutes if baking from cold).
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Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a 350°F oven until warmed through.
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For extra flavor, try swapping cheddar for Colby, Monterey Jack, or gouda cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
