Here’s a hearty, flavorful roasted potato breakfast casserole—crispy potatoes, eggs, and cheese baked into one satisfying dish.
🥔 Roasted Potato Breakfast Casserole
Ingredients
- 3–4 medium potatoes, diced
- 2 tablespoons oil (olive or any cooking oil)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
For the casserole:
- 6 eggs
- ½ cup milk
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 small onion, chopped
- 1 bell pepper, chopped
- ½ cup cooked sausage or chicken (optional)
Instructions
1. Roast the Potatoes
- Preheat oven to 200°C (400°F).
- Toss diced potatoes with oil, salt, pepper, paprika, and garlic powder.
- Spread on a baking tray and roast for 25–30 minutes until golden and slightly crispy.
2. Prepare Egg Mixture
- In a bowl, whisk together:
- Eggs
- Milk
- A pinch of salt and pepper
3. Assemble the Casserole
- Reduce oven to 180°C (350°F).
- Grease a baking dish.
- Add roasted potatoes, onion, bell pepper, and cooked meat (if using).
- Pour egg mixture over everything.
- Sprinkle cheese on top.
4. Bake
- Bake for 30–35 minutes until eggs are set and the top is lightly golden.
5. Rest & Serve
- Let it cool for 5–10 minutes before slicing.
Tips for Best Results
- For extra crispiness, don’t overcrowd potatoes while roasting.
- Add spinach or mushrooms for more veggies.
- A pinch of chili flakes adds a nice kick.
Make-Ahead Option
- Roast potatoes the night before.
- Assemble in the morning and bake fresh.
This casserole comes out crispy on the bottom, soft and cheesy in the middle, and golden on top—perfect for breakfast, brunch, or even dinner.
If you want, I can turn this into a one-pan stovetop version or a spicy desi-style breakfast casserole.
