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

A hearty and comforting potato and egg casserole made with tender potatoes, fluffy eggs, melted cheese, and simple vegetables. Perfect for make-ahead breakfasts, brunch gatherings, or cozy family mornings.

Ingredients

Scale

1 1/2 pounds potatoes, peeled and cubed or shredded
8 large eggs
1 cup milk or half-and-half
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup diced onion
1/2 cup bell pepper, diced
4 slices cooked bacon or sausage crumbles (optional)
2 tablespoons olive oil or melted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika or chili flakes (optional)
Fresh parsley or chives, for garnish

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Instructions

Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Heat olive oil or butter in a skillet and sauté the potatoes until lightly golden.
Add the diced onion and bell pepper and cook until softened.
In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika until smooth.
Spread the potato and vegetable mixture evenly in the prepared baking dish.
Sprinkle cooked bacon or sausage over the potatoes, if using.
Pour the egg mixture evenly over the casserole.
Top with shredded cheese.
Bake uncovered for 35–40 minutes, until the center is set and the top is golden.
Let rest for 10 minutes before slicing and serving.

Notes

Frozen hash browns can be used instead of fresh potatoes; thaw and pat dry before using.
For a vegetarian version, omit the meat and add extra vegetables.
Letting the casserole rest after baking helps it set and slice cleanly.
Leftovers reheat well in the oven or air fryer.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 4 g
Sodium: 620 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 15 g
Cholesterol: 215 mg