Breakfast Casserole

This breakfast casserole recipe is perfect for feeding a crowd. Filled with eggs, cheese, and veggies, it's hearty, delicious, and easy to make ahead!

Jeanine Donofrio

Phoebe Moore

Updated Feb 25, 2026

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This breakfast casserole recipe is hearty and flavorful, filled with eggs, cheese, potatoes, and vegetables. I love to make it when I host family or friends for brunch. It feeds a crowd, it’s easy to make ahead, and it’s always a hit.

I adapted this easy breakfast casserole recipe from my mom’s. She’s been making her egg breakfast casserole on Easter and Christmas morning for as long as I can remember. This version incorporates a few extra veggies but otherwise sticks to my mom’s tried-and-true recipe. Here’s why I love it:

1. You can make it ahead. Assemble the night before and bake the next day, or fully bake the casserole ahead of time. Find detailed make-ahead instructions below!
2. It’s simple to throw together. This recipe calls for basic equipment and ingredients.
3. You can adapt it to use different cheeses or vegetables. Feel free to swap in your favorites!

Try it for your next holiday brunch, or make it on any weekend morning. Bonus: Leftovers (if you have any) will reheat perfectly for breakfast throughout the week!

What’s In This Easy Breakfast Casserole

This breakfast casserole recipe has 4 main parts:

• Potatoes – Roasted with olive oil, salt, and pepper, they create a starchy, satisfying layer at the bottom of the casserole.
• Sautéed veggies – Yellow onion, garlic, bell peppers, spinach, and green onions add vibrant color and savory flavor to the casserole.
• Cheddar cheese – It adds richness and salty, nutty flavor.
• The egg mixture – I whisk the eggs with milk so that they have a delicate, fluffy texture when baked. Use any type you like. I’ve successfully made this recipe with whole milk and unsweetened almond milk.

Find the complete recipe with measurements below.

How to Make Breakfast Casserole

You can find the complete recipe with measurements at the bottom of this post, but for now, here’s an overview of how it goes:

First, roast the potatoes. Chop them into 1/4-inch cubes. Note: This is small! Smaller cubes=more crisp, golden brown edges. Be careful not to cut them too large.

Place the potatoes on a parchment-lined baking sheet, and toss with olive oil, salt, and pepper. Roast at 425°F for 20 to 25 minutes, or until tender and browned.

Meanwhile, prep the egg mixture. Whisk together the eggs, milk, and 1/4 teaspoon salt in a large bowl.

Next, cook the veggies. Sauté the onion until soft, and then stir in the peppers and garlic. Cook for 2 minutes before adding the spinach and half the green onion. Cook until the spinach is just wilted.

Then, assemble the casserole. Spread the roasted potatoes at the bottom of an oiled 9×13-inch baking dish. Top with two-thirds of the shredded cheese, followed by the sautéed veggies.

Pour in the egg mixture. Finally, sprinkle the remaining cheese and reserved green onion on top.

Bake the casserole at 350°F until set, 40 to 45 minutes. Let stand for 5 minutes before slicing and serving. Enjoy!

Make-Ahead Breakfast Casserole

One of my favorite things about this egg casserole recipe is that you can make it ahead.

Here are two options for prepping it in advance:

1. Assemble the casserole the night before. Layer the potatoes, vegetables, cheese, and eggs in the pan, and tightly cover with foil or plastic wrap. Refrigerate overnight. The next morning, uncover and let sit at room temperature while you preheat the oven. Then, bake according to the recipe.
2. Cook the components the day before and assemble in the morning. Roast the potatoes and sauté the veggies a day ahead, and store them in airtight containers in the fridge. With these components prepped, the egg casserole is quick and easy to assemble day-of.

What to Serve with Breakfast Casserole

Enjoy this recipe on its own for a satisfying breakfast. Or, for a larger brunch, pair it with fresh fruit and/or any of these sweet breakfast recipes:

• Cinnamon Rolls
• Banana Bread
• Zucchini Bread
• Coffee Cake

Looking for more brunch ideas? Check out these 51 Best Brunch Recipes!

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Breakfast Casserole

rate this recipe:

4.97 from 134 votes

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 15 minutes mins

Serves 12

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This easy breakfast casserole recipe is perfect for feeding a crowd! It's hearty and flavorful, filled with roasted potatoes, veggies, eggs, and cheddar cheese. Find make-ahead instructions in the blog post above.

Equipment

• 9x13 Baking Dish

Ingredients

For the potatoes

• 3 Yukon Gold potatoes, about 1 pound, chopped into ¼-inch pieces, or 1 pound frozen hash brown potatoes, see notes*
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon sea salt
• Freshly ground black pepper

For the casserole

• 12 large eggs
• 1 cup milk
• 1¼ teaspoons sea salt
• 2 tablespoons extra-virgin olive oil, plus more for the baking dish
• ½ medium yellow onion, chopped
• Freshly ground black pepper
• 2 garlic cloves, chopped
• 1 red bell pepper, stemmed, seeded, and chopped
• 1 green bell pepper, stemmed, seeded, and chopped
• 1 cup fresh spinach, roughly chopped
• 4 green onions, chopped
• 1½ cups shredded cheddar cheese

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Instructions

• Roast the potatoes: Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the potatoes on the baking sheet. Drizzle with the olive oil and sprinkle with the salt and several grinds of pepper. Toss to coat. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or until tender and browned.
• Make the casserole: Reduce the oven temperature to 350°F and oil a 9x13-inch baking dish.
• In a large bowl, whisk together the eggs, milk, and ¼ teaspoon of the salt. Set aside.
• Heat the olive oil in a large skillet over medium heat. Add the onion, the remaining 1 teaspoon salt, and several grinds of pepper. Cook, stirring occasionally, for 5 to 8 minutes, or until soft. Add the garlic, red pepper, and green pepper and cook, stirring occasionally, for 2 minutes. Add the spinach and half the green onions and toss until the spinach is just wilted.
• Spread the potatoes in an even layer in the prepared baking dish. Top with 1 cup of the cheese, followed by the sautéed veggies. Pour in the egg mixture and sprinkle with the remaining ½ cup cheese and the reserved green onions.
• Bake for 40 to 45 minutes, or until the eggs are set.
• Let stand for 5 minutes before slicing and serving.

Notes

*Using frozen hash browns: To simplify this recipe, you can use 1 pound diced frozen hash brown potatoes instead of the roasted potatoes. Let thaw before adding to the casserole. When I use hash browns, I typically need to bake the casserole a few minutes longer for it to set.

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Nutrition Facts

Breakfast Casserole

Amount Per Serving

Calories 205 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g31%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 180mg60%

Sodium 508mg22%

Potassium 353mg10%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 2g2%

Protein 11g22%

Vitamin A 1035IU21%

Vitamin C 31mg38%

Calcium 164mg16%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.