Description
Brunch becomes extra special when a warm, comforting breakfast casserole comes out of the oven. This Potato, Bell Pepper & Cheddar Egg Bake is the perfect choice for busy mornings, family gatherings, or weekends when you want a hearty, flavorful meal without the stress. With colorful veggies, fluffy eggs, and melty cheddar, every bite delivers simple, satisfying comfort that everyone will love.
Ingredients
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4 medium potatoes, peeled and diced
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2 bell peppers (any color), diced
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1 small onion, finely chopped
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2 cups shredded cheddar cheese
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10 large eggs
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1 cup milk or cream
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2 tbsp olive oil or butter
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1 tsp garlic powder
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1 tsp paprika
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Salt and black pepper to taste
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Fresh parsley or chives for garnish (optional)
Instructions
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Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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In a skillet, heat olive oil over medium heat and sauté potatoes until tender, about 10 minutes.
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Add bell peppers and onion to the skillet; cook until softened, stirring occasionally.
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Season vegetables with paprika, garlic powder, salt, and pepper, then remove from heat.
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Spread the cooked vegetables evenly into the prepared baking dish.
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Sprinkle 1½ cups of shredded cheddar cheese over the top.
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In a medium bowl, whisk eggs with milk until smooth and well combined.
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Pour the egg mixture over the vegetables and cheese.
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Add remaining cheese on top for extra flavor.
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Bake for 30–35 minutes, or until the eggs are fully set and the top is golden and bubbly.
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Let rest for 5–10 minutes before slicing. Garnish with fresh herbs if desired, then serve warm.
Notes
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For convenience, substitute fresh potatoes with thawed hash browns or frozen diced potatoes (dry well before using).
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Add more vegetables like spinach, mushrooms, or zucchini for extra color and nutrients.
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For a sharper taste, use extra sharp cheddar or mix in a blend of cheeses.
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Leftovers reheat well and are great for weekday meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes