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Egg & Cheese Breakfast Casserole

Egg & Cheese Breakfast Casserole
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A warm and comforting Egg & Cheese Breakfast Casserole made with fluffy baked eggs, tender potatoes, colorful vegetables, and perfectly melted cheese. Ideal for relaxed mornings, family brunches, or make-ahead breakfasts.

Ingredients

  • 10 large eggs
  • 1 cup whole milk
  • 2 cups shredded cheddar cheese
  • 2 cups cooked diced potatoes
  • 1 cup diced bell peppers
  • 1 small onion, finely chopped
  • 2 tablespoons chopped green onions
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter, for greasing

Instructions

  1. Preheat the oven to 375°F and grease a 9×13 inch baking dish with butter.
  2. In a large bowl, whisk together the eggs, milk, salt, and black pepper until smooth.
  3. Spread the cooked diced potatoes evenly in the bottom of the baking dish.
  4. Layer the bell peppers and onion over the potatoes, then sprinkle with half of the shredded cheese.
  5. Pour the egg mixture evenly over the layered ingredients.
  6. Top with the remaining shredded cheese.
  7. Bake uncovered for 40 to 45 minutes, until the center is set and the top is lightly golden.
  8. Remove from the oven, sprinkle with chopped green onions, rest for 5 minutes, then slice and serve.

Notes

  • Let the casserole rest before slicing for cleaner portions.
  • You can prep the casserole the night before and bake in the morning.
  • Cook vegetables first to avoid excess moisture.

Find it online: https://www.cookfulcorner.com/egg-cheese-breakfast-casserole/