Name: Hearty Roasted Potato Breakfast Casserole Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 Yukon Gold potatoes (about 1 pound, chopped into ¼-inch pieces); 1 tablespoon extra-virgin olive oil; ½ teaspoon sea salt; Freshly ground black pepper; 12 large eggs; 1 cup milk (any kind); 1¼ teaspoons sea salt (divided); 2 tablespoons extra-virgin olive oil (plus more for the baking dish); ½ medium yellow onion (chopped); Freshly ground black pepper; 2 garlic cloves (chopped); 1 red bell pepper (stemmed, seeded, and chopped); 1 green bell pepper (stemmed, seeded, and chopped); 1 cup fresh spinach (roughly chopped); 4 green onions (chopped, divided); 1½ cups shredded cheddar cheese (divided)

If you’re looking for a breakfast that’s cozy, filling, and full of flavor, you’re going to want to try this Hearty Roasted Potato Breakfast Casserole Recipe. I absolutely love how this turns out because it’s got crispy roasted potatoes, vibrant veggies, and a fluffy egg custard all baked together with melty cheddar cheese. Trust me, once you try this, it’ll fast become your go-to for weekend mornings or any time you want a comforting brunch that feeds a crowd.

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Why You’ll Love This Recipe

Simple Ingredients: Uses everyday pantry staples and fresh veggies for an easy prep.
Make-Ahead Friendly: You can prep this the night before, perfect for busy mornings.
Crowd-Pleaser: With hearty potatoes and cheesy goodness, my family always asks for seconds.
Balanced Flavors & Textures: Roasted potatoes add crispness while veggies bring freshness—then the eggs tie it all together.

A rectangular white baking dish holds a cooked vegetable egg casserole cut into six slices. The top layer is golden brown with spots of slightly darker crust and visible soft, melted cheese. Mixed within the egg base are bright green leafy vegetables, green onion slices, and small pieces of red bell pepper, adding color contrast and texture. The casserole edges show slight browning and caramelization from baking. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Hearty Roasted Potato Breakfast Casserole Recipe is in the balance of textures and flavors. I recommend shopping for fresh, firm potatoes and crisp veggies to really get that great flavor in every bite.

Yukon Gold potatoes: These roast beautifully and have a creamy texture without falling apart.
Extra-virgin olive oil: Adds a subtle fruity note and keeps ingredients from sticking.
Sea salt: Use good quality for seasoning that really shines.
Freshly ground black pepper: Provides a bright, sharp contrast that wakes up the dish.
Large eggs: The base of the casserole, they make the mixture rich and fluffy.
Milk: Helps keep the eggs tender and custardy—any kind works, whole milk adds extra creaminess.
Yellow onion: Adds sweetness once sautéed, balancing the savory flavors.
Garlic cloves: I love how just a bit of garlic deepens the flavor without overpowering it.
Red and green bell peppers: Bring color, crunch, and a hint of sweetness.
Fresh spinach: Adds a pop of green and a mild earthiness.
Green onions: Adds a fresh mild onion flavor and a lovely garnish.
Shredded cheddar cheese: Melts perfectly to create that comforting, gooey layer we all crave.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Hearty Roasted Potato Breakfast Casserole Recipe is. You can easily add or swap ingredients to make it your own, so don’t hesitate to get creative based on your fridge and taste buds.

Vegetarian or Meat-Lover: I sometimes add cooked sausage or bacon when I’m craving something meaty—just sauté it with the veggies for an extra layer of flavor.
Dairy-Free Version: Swap the cheese and milk for dairy-free alternatives, like almond milk and vegan cheese, and it’ll still taste delicious.
Spicy Kick: Add a pinch of cayenne or some chopped jalapeños when cooking the peppers and onions for a little heat.
Seasonal Veggies: Feel free to swap spinach for kale or add mushrooms in the fall; it’s a great way to make it fresh and seasonal.

How to Make Hearty Roasted Potato Breakfast Casserole Recipe

Step 1: Roast Your Potatoes to Crispy Perfection

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper. Chop about a pound of Yukon Gold potatoes into ¼-inch pieces—that size lets them roast evenly and get nice golden edges. Toss them with a tablespoon of extra-virgin olive oil, ½ teaspoon of sea salt, and a good few grinds of black pepper. Spread them out into a single layer so they crisp up instead of steaming. Roast for 20 to 25 minutes, turning once halfway through. You’re looking for tender potatoes with a golden browned exterior—this step really sets the foundation for the whole dish!

Step 2: Sauté Your Veggies and Prep the Egg Mixture

Once the potatoes are roasting, reduce the oven temperature to 350°F and lightly oil your 9×13-inch baking dish so the casserole doesn’t stick. In a large bowl, whisk together 12 large eggs, 1 cup of milk, and ¼ teaspoon sea salt until smooth—this will give you a silky custard that sets beautifully. Set it aside for now.

Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add half a chopped medium yellow onion, a teaspoon of sea salt, and pepper to taste, cooking and stirring for 5 to 8 minutes until the onion softens and becomes translucent. Then toss in 2 minced garlic cloves, one chopped red bell pepper, and one chopped green bell pepper. Cook for another 2 minutes to let the flavors meld. Finally, add a cup of roughly chopped fresh spinach and half of your chopped green onions. Toss just until the spinach wilts—you want those vibrant greens to shine through, not get soggy.

Step 3: Assemble and Bake Your Casserole

Layer the roasted potatoes evenly in your prepared baking dish. Sprinkle 1 cup of shredded cheddar cheese over the potatoes, then spoon the sautéed veggie mixture on top. Pour your egg mixture gently over the whole thing, letting it settle in around the edges. Finish with the remaining ½ cup of cheddar cheese and scatter the last of your chopped green onions across the top for that fresh pop of color.

Bake in the 350°F oven for 40 to 45 minutes, or until the eggs are set and no longer jiggly in the center. You’ll want to check around 40 minutes to avoid overcooking—the top should be lightly golden and the center firm. Once it’s out, let it rest for about 5 minutes before slicing to help it firm up and make serving easier.

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Pro Tips for Making Hearty Roasted Potato Breakfast Casserole Recipe

Cut Even Potatoes: Ensuring uniform potato pieces means they’ll roast evenly and all get crispy edges.
Don’t Overcrowd Your Pan: Give potatoes breathing room on the roasting sheet to avoid soggy spots.
Use Fresh Eggs: Fresh eggs whip up into a fluffier custard—your casserole will thank you.
Let it Rest Before Slicing: Cutting too soon can make the casserole fall apart, so patience is key.

How to Serve Hearty Roasted Potato Breakfast Casserole Recipe

A white rectangular baking dish filled with a cooked egg bake, cut into six square pieces. The top layer is golden brown and slightly crispy, with visible chunks of green leafy vegetables, red bell pepper pieces, and melted cheese scattered throughout. The inside appears soft and moist with layers of green herbs and vegetables mixed evenly through the egg base. The dish rests on a white marbled surface, and a woman's hand is gently holding the handle of the baking dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to top my slices with a little extra chopped fresh green onion and a dollop of tangy sour cream or Greek yogurt to cut through the richness. Sometimes a sprinkle of fresh parsley or chives adds an herbaceous brightness that I think really complements the roasted potato flavors.

Side Dishes

Pair this casserole with crisp breakfast sausages or a fresh fruit salad to balance the heartiness. If you want a veggie boost, a light tomato and cucumber salad with a lemon vinaigrette plays nicely alongside.

Creative Ways to Present

For special occasions, I’ve served this casserole in smaller, individual ramekins—you get the satisfying little portions with fancy scalloped edges. It’s perfect for brunch guests and feels extra cozy. You can also sprinkle the top with crispy bacon bits or a swirl of pesto to fancy it up.

Make Ahead and Storage

Storing Leftovers

After it cools completely, I cover leftovers tightly with plastic wrap or transfer them to an airtight container. It keeps in the fridge for up to 4 days, which is great for weekday breakfasts or quick lunches.

Freezing

I’ve frozen this casserole successfully—just assemble it, cover tightly with foil, and pop it in the freezer before baking. When you’re ready, thaw it overnight in the fridge and bake as usual. Sometimes the texture is even better after resting in the freezer, and it’s a lifesaver for meal prep.

Reheating

To reheat, I prefer warming slices in a preheated oven at 350°F for about 10-15 minutes. It keeps the casserole fluffy and prevents it from getting rubbery, which can happen with microwaving. But if you’re in a hurry, microwave on medium power in short bursts will also work—just watch it closely.

FAQs

Can I use other types of potatoes for this casserole?

Absolutely! Yukon Gold potatoes are my favorite because they roast well and offer a creamy texture, but you can substitute with red potatoes or even russets. Just be sure to cut them into similar-sized pieces for even cooking.
Is this casserole suitable for meal prep?

Yes! This Hearty Roasted Potato Breakfast Casserole Recipe is perfect for making ahead. You can assemble it the night before, refrigerate, and then bake fresh in the morning. Leftovers also store well for several days or can be frozen for longer periods.
Can I add meat to this recipe?

Definitely! Cooked sausage, bacon, or ham pieces can be stirred in with the veggies before assembling the casserole. It adds a lovely savory depth that meat lovers will appreciate.
How do I know when the casserole is fully cooked?

The casserole is done when the eggs are set and no longer jiggly in the center. The top should have a slight golden color, and a knife inserted in the middle should come out clean.

Final Thoughts

This Hearty Roasted Potato Breakfast Casserole Recipe holds a special place in my heart because it turned hectic mornings into something to actually look forward to. It’s easy to make, forgiving, and packed with flavor and texture in every bite. Whether you’re feeding your family on a lazy Sunday morning or making something cozy for friends, I truly think you’ll enjoy every slice. Give it a try—I promise it’ll become a breakfast staple in your kitchen just like it did in mine!