Can I make the Potato and Egg Casserole ahead of time?

Yes — you absolutely can. This casserole works beautifully as a make-ahead dish: simply assemble the layers (potatoes, egg mixture, cheese, optional add-ins) the night before, cover it, and refrigerate. When you’re ready, bake it in the morning until the eggs are set. Many home cooks recommend refrigerating for up to 24 hours before baking for the best texture.

How long will leftovers of the Potato and Egg Casserole stay good in the fridge?

Once baked and cooled, store the casserole in an airtight container. It will remain safe and delicious in the fridge for about 3-4 days. If you prep it ahead (raw) and refrigerate, bake it within 24 hours for optimal quality and food safety.

Can I freeze this casserole for later use?

Yes — the casserole freezes well. Wrap chilled, baked portions tightly and freeze for up to 2 months. When you’re ready to enjoy it, thaw overnight in the refrigerator and then reheat in the oven until warmed through. For best texture, crisp the edges again by using a higher-heat finish.

Why is my egg casserole runny in the center?

A runny center usually means one of a few things: not enough baking time, too thick a layer in the pan (so heat doesn’t penetrate evenly), or too much liquid in the egg mixture. To fix this, use a moderately sized dish (e.g., 9×13), bake until a knife inserted in the center comes out clean, and let the casserole rest for 5–10 minutes after baking to firm up.

Potato and Egg Casserole – Ultimate Comfort Bake for Busy Mornings

Description

There’s something deeply satisfying about waking up to the smell of a warm, home-baked casserole bubbling in the oven. This Potato and Egg Casserole is comforting, hearty, and easy to make for breakfast, brunch, or even dinner. With layers of golden potatoes, fluffy eggs, and melted cheese, it’s the perfect make-ahead dish for busy mornings or family gatherings.

Ingredients

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Instructions

Preheat the oven to 375°F and grease a 9×13-inch baking dish.
Sauté the potatoes with olive oil until lightly golden, then add onions and bell peppers.
In a large bowl, whisk eggs, milk, salt, pepper, garlic powder, and paprika until smooth.
Layer potatoes, vegetables, and bacon in the baking dish, then pour the egg mixture evenly over them.
Sprinkle shredded cheese on top and bake uncovered for 35–40 minutes, or until the center is set and golden.
Let rest for 10 minutes before slicing and serving warm.

Notes

Use thawed frozen hash browns instead of fresh potatoes to save time.

Assemble the casserole the night before and bake in the morning for an easy breakfast.

Leftovers reheat well in the oven or air fryer for a crispy texture.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 3 g
Sodium: 420 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 7 g
Trans Fat: 0g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 16 g
Cholesterol: 210 mg