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