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Cheesy Potato Breakfast Casserole
1h 15m$11.32

Cheesy Potato Breakfast Casserole

A comforting baked casserole layered with tender shredded potatoes, sautéed peppers and onions, fluffy eggs, and plenty of sharp cheddar. It is beginner-friendly and ideal for breakfast meal prep.

  • American breakfast
  • beginner-friendly
  • breakfast casserole
  • cheesy
  • egg casserole
  • make-ahead
  • meal prep
  • potato casserole
  • Vegetarian
Bundle it with similar meals
20 min prep55 min cook8 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

frozen shredded hash brown potatoes, thawed · 30 Ounce

Ore-Ida Shredded Frozen Hash Browns

100%

In recipe$4.49
To buy$4.49
Details
Ore-Ida · 30 oz$4.49 per packageBuy 1Package use: 100%Product matchEstimated

sharp cheddar cheese, shredded · 2 Cup

Kroger® Sharp Cheddar Shredded Cheese

100%

In recipe$2.00
To buy$2.00
Details
Kroger · 8 oz$2.00 per packageBuy 1Package use: 100%Product matchEstimated

green bell pepper · 1 Each

Organic Fresh Green Bell Pepper

100%

In recipe$1.39
To buy$1.39
Details
1 ct$1.39 per packageBuy 1Package use: 100%Product matchEstimated

large eggs · 10 Each

Kroger® Grade A Large White Eggs

83%

In recipe$1.82
To buy$2.19
Details
Kroger · 12 ct$2.19 per packageBuy 1Package use: 83%Product matchEstimated

whole milk · 1.5 Cup

Kroger® Whole Vitamin D Milk 32 fl. oz. Bottle

38%

In recipe$0.97
To buy$2.59
Details
Kroger · 1 qt$2.59 per packageBuy 1Package use: 38%Product matchEstimated

yellow onion · 1 Each

Kroger® Yellow Onion 3 lb Bag

8%

In recipe$0.28
To buy$3.39
Details
3 lb$3.39 per packageBuy 1Package use: 8%Product matchEstimated

unsalted butter · 2 Tablespoon

Kroger® Unsalted Butter Sticks

6%

In recipe$0.22
To buy$3.59
Details
Kroger · 4 sticks / 16 oz$3.59 per packageBuy 1Package use: 6%Product matchEstimated

garlic powder · 1 Teaspoon

McCormick Garlic Powder

3%

In recipe$0.15
To buy$4.69
Details
McCormick · 3.12 oz$4.69 per packageBuy 1Package use: 3%Product matchEstimated

ground black pepper · 0.5 Teaspoon

McCormick Pure Ground Black Pepper

Sale

3%

In recipe$0.08
To buy$2.95
Details
McCormick · 1.5 oz$3.29
Sale
$2.95 per packageBuy 1Package use: 3%Product matchEstimated
Common ingredient

kosher salt · 1.5 Teaspoon

Diamond Crystal Salt Co.® Kosher Salt Flakes

1%

In recipe$0.06
To buy$5.99
Details
Diamond Crystal · 16 oz$5.99 per packageBuy 1Package use: 1%Product matchEstimated
Common ingredient

Cost Summary

Availability unavailable
$11.32

· only what you use

$1.42

per serving · 8 servings

You pay at checkout$24.33
47% used in this recipe$13.01 unused

All ingredients selected

Checkout$33.27
Recipe portion$11.46

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • frozen shredded hash brown potatoes-30 ounces
  • large eggs-10 each
  • sharp cheddar cheese-2 cups
  • whole milk-1 1/2 cups
  • green bell pepper-1 each
  • yellow onion-1 each
  • unsalted butter-2 tablespoons
  • kosher salt-1 1/2 teaspoons
  • garlic powder-1 teaspoon
  • ground black pepper-1/2 teaspoon
1
Thaw and refrigerate the hash browns

Thaw the hash browns overnight in the refrigerator. Keep them refrigerated until ready to use.

Thaw the hash browns in the refrigerator, not at room temperature.

30 ounces hash brown potatoes
2
Prepare the vegetables, potatoes, and baking dish
Cutting Board
Chef’s knife
Measuring cups and spoons
Baking dish
Kitchen towel

Preheat the oven to 375°F. Dice the bell pepper and onion. Wrap the thawed hash browns in a clean kitchen towel and squeeze out excess moisture. Grease the baking dish with 1 tablespoon butter.

Use a stable cutting board and keep fingers clear while dicing the vegetables.

30 ounces hash brown potatoes
1 Each bell pepper
1 Each onion
1 tablespoon butter
3
Cook the pepper and onion
Skillet

Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the pepper and onion, then cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened but not browned.

Use caution around the hot skillet and melted butter.

1 tablespoon butter
1 Each bell pepper
1 Each onion
4
Layer the potatoes, vegetables, and cheddar
Baking dish

Spread the dried hash browns evenly in the prepared dish. Scatter the cooked vegetables over them, then add 1 1/2 cups of the cheddar, distributing everything in an even layer.

30 ounces hash brown potatoes
1 1/2 cups cheddar cheese
5
Whisk the egg mixture
Mixing Bowl
Whisk
Measuring cups and spoons

In the mixing bowl, whisk the eggs until blended. Add the milk, salt, garlic powder, and black pepper, then whisk again until smooth and evenly seasoned.

10 Each eggs
1 1/2 cups milk
1 1/2 teaspoons Kosher Salt
1 teaspoon garlic powder
1/2 teaspoon Ground Black Pepper
6
Pour the egg mixture and add cheddar
Baking dish

Slowly pour the egg mixture over the potato layer. Press down gently with the back of a spoon so the potatoes are moistened, then sprinkle the remaining 1/2 cup cheddar evenly over the top.

1/2 cup cheddar cheese
7
Bake until browned and set
Baking dish

Bake uncovered for 45 to 55 minutes, until the edges are lightly browned and the center is set and reaches 160°F. If the top browns too quickly, loosely cover it with foil during the final 10 minutes.

Use oven mitts when removing the hot baking dish.

Verify that the center reaches at least 160°F before serving.

8
Rest, portion, and serve
Chef’s knife
Baking dish

Remove the casserole from the oven and rest for 10 minutes. Cut into 8 equal portions and serve warm.

Use care when handling the hot casserole and baking dish.

9

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