Easy and filling, this Egg and Potato casserole is great for busy weeknights and Sunday brunches. Versatile, this recipe can easily handle additions such as spinach, cheese, salsa and more. Assemble ingredients or even bake it ahead of time. If you decide to bake it ahead of time, take it out of the oven before the casserole is completely set. This keeps it from drying out during the reheat. Freeze the baked and cooled casserole, wrapped tightly, for up to 3 months.

Pantry staple to vilified then redeemed, the humble egg has finally found favor in the health community again. Packed with filling protein, eggs are a favorite in our household. Potatoes are an inexpensive essential that just seem to pair seamlessly with eggs. We use a lot of potatoes and dedicate a good portion of the garden to replenish our supply. They not only keep well, but have numerous tasty uses. Creamy Ground Beef and Tuna Potato Cakes are some of our favorites.

Read through the notes below, as you may want to tweak the recipe depending on the power of your microwave and oven. Enjoy!

Simple, Tasty Egg and Potato Casserole

Easy enough to make ahead the night before and quick enough for a filling breakfast-for-dinner.

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Course Breakfast, Main Course

Cuisine American

Servings 6

Ingredients

  

• 12 large Eggs
• 5 medium Red or Russet Potatoes
• 1 cup Cilantro chopped
• 1/2 cup Whole or 2% Milk
• 1/2 tsp Seasoned Salt

Instructions

 

• Peel, rinse and chop potatoes. Place in glass bowl, add 1/4 tsp of seasoned salt and mix. Cover with a glass plate. Microwave on High about 10 minutes or until potatoes are just soft. Stir halfway through cooking. (Caution: bowl and plate will be HOT!)
• Preheat oven to 350 degrees F. Grease a 9×13 glass baking dish.
• After potatoes are done cooking, remove from microwave, remove plate and allow to cool while preparing next steps.
• Crack and mix the eggs with the milk and remaining seasoned salt. Mix well, until all yolks are broken and salt and milk are fully incorporated.
• Add 3/4 of the cilantro, stir to combine.
• Add cooled potatoes to the egg mixture and gently fold in until well combined.
• Pour into greased baking dish. Bake at 350 for 35-45 minutes, or until a knife inserted into the middle comes out clean.
• Allow to cool for 5 minutes before cutting. Sprinkle remaining cilantro on the hot casserole and enjoy!

Notes

This recipe is basic and can be dressed up in a number of ways. Onion, salsa, bell peppers, spinach – are just a few of the extras easily incorporated. 

My microwave is 1000 watts. Adjust the time for your microwave accordingly.

You know your oven best. Some may take closer to an hour (like my older gas oven). Others may cook hotter and faster, such as convection ovens. I didn’t need to cover mine with foil, but if you know your oven browns food quickly, I highly recommend covering it with foil towards the end of cooking. 

Keyword breakfast, cilantro, easy weeknight, eggs, fast supper, potatoes