00743 11 40 C 11 egg bake casserole. 007431 69 40 69 C 47. This Egg and Potato Breakfast Casserole is an easy breakfast bake loaded with potatoes, veggies, and cheese.
Plus, it is completely customizable with your favorite ingredients and can be prepared ahead of time. This Vegetarian Breakfast Casserole is the perfect dish to serve at brunch for special occasions like Christmas Morning or Easter Brunch, or for any day of the week because it’s easy to make ahead. Egg and Potato Breakfast Casserole is an easy vegetarian breakfast bake loaded with veggies. It is completely customizable and can be made ahead of time.
This breakfast egg bake is perfect to feed a whole family with 6 large servings. You can also easily double the recipe to and bake in a 9×13-inch casserole pan to feed even more people when entertaining. Want to switch up the veggies? Want to add in some bacon or sausage? You can also add 1 cup of cooked meat, such as sausage, bacon, or ground meat. Note that if you are adding a lot of extra ingredients, you will need to add more eggs to ensure that the egg mixture covers all your ingredients. If you like to keep it potato heavy but you have added too many other ingredients, you might also want to consider adding another potato.
This will also mean that you will need a bigger 9×13-inch casserole pan. In a large skillet, heat oil over medium heat. 4 minutes until the onions are soft and tender. In a medium mixing bowl, beat together the eggs and remaining salt and pepper.
Beating eggs together in a mixing bowl. Sautéed vegetables on bottom of casserole dish. Pouring beaten eggs over sautéed vegetables in casserole dish. Assembled breakfast casserole with shredded cheese on top before baking. Bake in a 350 F preheated oven for 35-40 minutes, or until eggs are cooked firmly. Bake and reheat: Make the breakfast casserole recipe and actually bake it the night before.
Allow it to cool to room temperature and then store it covered in the fridge. Remember that this is the kind of dish that you want to eat warm so simply pop it into a preheated 350F oven in the morning for about 10 minutes to reheat. Storing and Freezing Instructions How to double the recipe: You can easily double the recipe and bake in a 9×13-inch casserole pan instead. How to store: Store any leftover breakfast egg bake in an airtight container in the fridge for up to 2-3 days.
How to reheat: Reheat in a 350F preheated oven for 10 minutes until warm, or reheat slices in a 350F air fryer for 5-10 minutes or in the microwave until warmed through. How to freeze: To freeze this breakfast casserole, prepare the recipe as directed and assemble into the casserole dish but don’t bake it. I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. Don’t forget to sign up for my email newsletter so that you don’t miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates. Preheat oven to 350 degrees F.