Cheesy Potato and Egg Bake Delight: A Comforting Breakfast Casserole
This cheesy potato and egg casserole is a hearty and delicious dish perfect for breakfast or brunch. It's packed with flavor from the sautéed bell peppers and spices.
Ingredients
- 4 large potatoes peeled and cut into cubes
- 6 large eggs
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Sea salt and freshly ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
- ½ cup diced colorful bell peppers
- ½ cup chopped fresh green onions
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 10 minutes until tender but firm. Drain and set aside.
- In a mixing bowl, combine eggs, milk, garlic powder, onion powder, sea salt, and black pepper. Whisk until smooth.
- Heat olive oil in a skillet over medium heat. Add diced bell peppers and sauté for 3-4 minutes until soft.
- Grease a 9x13 inch baking dish. Layer cooked potatoes, sautéed bell peppers, and half of the cheddar cheese.
- Pour the egg mixture evenly over the layers. Top with remaining cheddar cheese and sprinkle with green onions.
- Bake for 30-35 minutes until set and golden brown.
- Allow to cool for 5 minutes before slicing and serving warm.
Notes
For a creamy touch, serve with sour cream.