Best 8 Egg Potato And Cheese Casserole Recipes

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For those in search of a flavorful and satisfying breakfast or brunch dish, look no further than the classic egg potato and cheese casserole. It's an easy-to-make dish that combines soft, fluffy eggs, crispy potatoes, and gooey melted cheese into one unforgettable culinary experience. Whether you're looking to start your day with a hearty and savory meal or want to impress your friends and family with a delightful brunch option, this casserole is sure to deliver.

Let's cook with our recipes!

POTATO AND EGG CASSEROLE



Potato and Egg Casserole image

This is a casserole that was used for Lenten meals by my in-laws. It is Hungarian in origin and everywhere I take it, I get requests for the recipe.

Provided by Connie

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 10

Number Of Ingredients 5

6 potatoes
8 eggs
seasoning salt to taste
1 cup margarine
1 (16 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
  • In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
  • In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 25.6 g, Cholesterol 168.8 mg, Fat 31.6 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 10.3 g, Sodium 295 mg, Sugar 1.6 g

EVERYTHING CHEESY POTATO AND EGG CASSEROLE



Everything Cheesy Potato and Egg Casserole image

Leftover mashed potatoes, mixed with two cheeses, baby spinach, and crispy bacon. Then topped off with eggs and baked until the eggs are just set. Finish off with a sprinkle of everything bagel spice and fresh herbs. This is the easiest, most delicious, feed-a-crowd breakfast.

Provided by Tieghan Gerard

Time 40m

Number Of Ingredients 12

3 cups leftover mashed potatoes
3/4 cup whole milk
1 cup shredded sharp cheddar cheese
1/2 cup shredded Havarti cheese
kosher salt and black pepper
2 cups fresh spinach, roughly chopped
8 slices thick cut bacon
8 large eggs
1/4 cup fresh basil leaves
2 tablespoons fresh dill
3 tablespoons everything bagel spice
crushed red pepper flakes

Steps:

  • 1. Preheat the oven to 400 degrees F. Grease a 9x13 inch baking dish with butter. 2. In a large bowl, mix together the potatoes, milk, cheeses, spinach, and a pinch each of salt and pepper. Spread the potatoes in an even layer in the prepared baking dish. Using the back of a spoon, make 8 "nests" for the eggs to sit. 3. Cook the bacon until crisp in a large skillet. Arrange the bacon inside each nest. Transfer to the oven and bake 10 minutes. Remove from the oven and crack the eggs into the nest. Season with salt and pepper. Return to the oven and bake an additional 10-15 minutes, or until the eggs are set to your liking. 4. Top the casserole with fresh basil, dill, and a pinch of crushed red pepper flakes. Serve and enjoy!

Nutrition Facts : Calories 337 kcal, ServingSize 1 serving

CHEESE, EGG, & POTATO CASSEROLE



Cheese, Egg, & Potato Casserole image

Something I dashed off tonight for dinner. I'm still working on the details to fine-tune this recipe, especially since I don't exactly remember how I made it tonight. As time goes by, I'll edit the recipe to correct some of the errors that are almost certainly here. Feel free to post your own thoughts and concerning and personal modifications to this very basic recipe.

Provided by The Woodwindist

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

1/4 cup vegetable oil
7 -8 potatoes, grated and squeezed of excess liquid
12 eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
16 ounces colby-monterey jack cheese (tasty possibilities) or 16 ounces mozzarella cheese (tasty possibilities)
sliced black olives (optional)
bacon (crumbled) (optional)
diced ham (optional)
sliced smoked sausage (optional)
bulk pork sausage (optional)
bell pepper (optional)
sliced mushrooms (optional)
white onions, optional (optional) or red onion (optional)

Steps:

  • Heat the vegetable oil in a large skillet at medium-high heat.
  • Add the potatoes and use your spatula to make sure the potatoes are fairly evenly coated with oil.
  • Lightly grease a 13 X 9 baking pan.
  • Let the potatoes cook about 5-7 minutes. Check the bottom. If the bottom of the potatoes is brown, turn the potatoes. Leave the potatoes to cook another 5-7 minutes, and then recheck them. Make sure you keep the turning to a minimum.
  • Beat the 12 eggs in a large bowl. Add the milk, salt, and pepper and beat together.
  • When the potatoes have been thoroughly cooked, remove them from the pan and arrange them evenly on the bottom of the 13 X 9 baking pan.
  • Pour the egg mixture over the top.
  • Add any of the optional ingredients.
  • Cover with the cheese.
  • Bake at 350 degrees F for 40 minutes or until a knife inserted in the center comes out clean.

POTATO, EGG, AND CHEESE BREAKFAST CASSEROLE



Potato, Egg, and Cheese Breakfast Casserole image

Make and share this Potato, Egg, and Cheese Breakfast Casserole recipe from Food.com.

Provided by ChefWhiz

Categories     Breakfast

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 5

6 medium potatoes
8 eggs
2 tablespoons water
salt and pepper (to taste)
1 cup low-fat cheese, grated

Steps:

  • Cook potatoes in water to cover atop stove.
  • Cool, peel, and grate potatoes.
  • Grease a 9-inch square baking pan.
  • Spread grated potatoes over bottom of pan.
  • In medium bowl, combine eggs, water, salt, and pepper.
  • Pour egg mixture over potatoes.
  • Spread cheese over egg mixture.
  • Cover and bake at 350°F for 30 minutes.
  • Uncover and bake another 15 minutes.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 300.1, Fat 8.4, SaturatedFat 3.1, Cholesterol 286.6, Sodium 240.8, Carbohydrate 38.1, Fiber 4.7, Sugar 2.3, Protein 18.1

EGG AND POTATO CASSEROLE



Egg and Potato Casserole image

I wanted to have scrambled eggs and hash browns one morning, and this is the all-in-one casserole I created. My wife loved it!-Howard Rogers, El Paso, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 cups egg substitute
1/2 cup fat-free milk
3-1/2 cups frozen O'Brien potatoes, thawed
1-1/3 cups shredded reduced-fat cheddar cheese, divided
1/2 cup chopped sweet onion
4 tablespoons crumbled cooked bacon, divided
1/2 teaspoon salt
1/2 teaspoon salt-free seasoning blend
1/4 teaspoon chili powder
4 green onions, chopped

Steps:

  • In a large bowl, whisk egg substitute and milk. Stir in the potatoes, 1 cup cheese, onion, 2 tablespoons bacon, salt, seasoning blend and chili powder. Pour into an 8-in. square baking dish coated with cooking spray. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese and bacon. Bake 3-5 minutes longer or until cheese is melted. Sprinkle with green onions. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 219 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 682mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

POTATO EGG BAKE



Potato Egg Bake image

No one will ever guess that this nutritious, mouthwatering breakfast bake is lighter! Potatoes give it a hearty base, and the cheese and veggies pile on color and wonderful flavor. -Rena Charboneau, Gansevoort, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 14

2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced
1/2 cup water
1 cup frozen chopped broccoli, thawed
6 green onions, thinly sliced
1 small sweet red pepper, chopped
6 large eggs
8 large egg whites
1 cup 1% cottage cheese
1 cup shredded reduced-fat cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup fat-free milk
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain., Spread potatoes in a greased 13x9-in. baking dish. Top with the broccoli, onions and red pepper. , In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, until center is set, 35-40 minutes.

Nutrition Facts : Calories 235 calories, Fat 9g fat (4g saturated fat), Cholesterol 174mg cholesterol, Sodium 555mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

SAUSAGE, POTATO, AND EGG CASSEROLE



Sausage, Potato, and Egg Casserole image

This recipe is very conducive to additions or modifications of ingredients for variety. I make this large quantity because leftovers freeze well for future meals.

Provided by judy2304

Time 2h15m

Yield 12

Number Of Ingredients 10

cooking spray
5 medium potatoes, peeled and cubed
1 ½ pounds breakfast sausage
6 ounces chorizo sausage
1 ½ large green bell peppers, chopped
1 large onion, chopped
2 (4 ounce) cans sliced mushrooms, drained
20 large eggs
½ cup milk
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease an 11x13-inch baking dish with cooking spray.
  • Place cubed potatoes in a large microwave-safe bowl and partially cover with a lid. Microwave on high for 4 minutes. Remove from the microwave and spread on the bottom of the prepared baking dish.
  • Heat a large skillet over medium-high heat. Cook and stir breakfast and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add bell peppers, onion, and mushrooms. Saute until bell peppers and onion are softened, about 5 minutes. Spread mixture over the potatoes.
  • Beat eggs in a bowl and add milk. Pour beaten eggs over everything in the baking dish and move around a bit with a spoon to evenly disperse. Sprinkle Cheddar cheese over top until well covered. Cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and bake until egg is set, about 1 more hour. If cheese starts to brown too much, cover again with foil for the rest of the baking time.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 20.4 g, Cholesterol 363.1 mg, Fat 28.3 g, Fiber 3 g, Protein 26 g, SaturatedFat 10.6 g, Sodium 911.9 mg, Sugar 3.2 g

CHEESY SPINACH-POTATO EGG CASSEROLE



Cheesy Spinach-Potato Egg Casserole image

A fantastic one-dish meal, our egg casserole with spinach and potatoes is naturally gluten-free and vegetarian, making it perfect for a gathering with mixed dietary needs. And while it is special enough to serve at a holiday brunch, the fact that you can prep it all the night before means that it is easy enough for everyday mornings, too.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 10

3 tablespoons unsalted butter, plus more, softened, for brushing
1 onion, chopped (2 cups)
Kosher salt and freshly ground pepper
1 pound curly-leaf spinach, thick stems removed, sliced (8 packed cups)
2 teaspoons fresh thyme leaves
1 pound Yukon Gold potatoes, peeled and cut into a 1/2-inch dice (3 cups)
1 1/2 cups whole milk
12 large eggs
Scant 1/4 teaspoon freshly grated nutmeg
6 ounces fontina, coarsely grated (2 cups)

Steps:

  • Preheat oven to 375°F. Brush a 2-quart baking dish with butter. Melt butter in a large skillet over medium-high heat. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until golden in places, 5 to 7 minutes. Add spinach and thyme; cook until spinach wilts and darkens slightly, about 5 minutes. Add potatoes and milk; season with pepper.
  • Simmer until milk thickens and reduces slightly and potatoes are easily pierced with the tip of a knife but still retain their shape, about 5 minutes. Remove from heat; let cool completely. Meanwhile, in a large bowl, whisk eggs with 1 1/2 teaspoons salt and nutmeg. Stir cooled potato mixture and half of cheese into eggs.
  • Transfer to prepared baking dish and cover with parchment-lined foil. (If assembling the day before, wrap the dish with plastic wrap and refrigerate until ready to bake). Bake casserole, covered, 30 minutes. Uncover, sprinkle evenly with remaining half of cheese, and continue baking until set and golden brown in places, 15 to 25 minutes more (if the top is browning too quickly, tent with foil). Let cool slightly before serving.

Tips:

  • Choose the right potatoes: Yukon Gold or Russet potatoes are best for this casserole as they hold their shape well and become tender when cooked.
  • Boil the potatoes until they are just tender: Overcooked potatoes will become mushy and the casserole will not hold together well.
  • Use a good quality cheese: A sharp cheddar cheese will give the casserole a bold flavor, while a milder cheese like mozzarella will create a more subtle taste.
  • Don't overmix the ingredients: Overmixing will make the casserole dense and dry. Stir the ingredients just until they are combined.
  • Bake the casserole until the top is golden brown and the center is set: This will ensure that the casserole is cooked through.

Conclusion:

This egg, potato, and cheese casserole is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover potatoes. With its creamy texture, cheesy flavor, and crispy top, this casserole is sure to be a hit with your family and friends.

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