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Potato and Egg Casserole

Potato and Egg Casserole

A comforting and flavorful Potato and Egg Casserole that combines tender potatoes, fluffy eggs, and melted cheese, perfect for any breakfast or brunch occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 lbs Potatoes, peeled and shredded or diced small
  • 10 large Eggs, room temperature
  • 1/2 cup Whole Milk
  • 2 cups Cheddar Cheese, freshly grated
  • 1 small Yellow Onion, finely diced
  • 1 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • Salt and Pepper, to taste
  • 2 tbsp Fresh Chives, for garnish
  • 2 tbsp Unsalted Butter, to grease the baking dish

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with unsalted butter.
  2. Peel and grate the potatoes, then squeeze out excess moisture using a kitchen towel.
  3. Sauté the diced onions in a skillet until translucent, then add the potatoes and cook for 5 to 7 minutes.
  4. In a mixing bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and pepper until smooth.
  5. Spread the potato and onion mixture in the baking dish and sprinkle half of the cheese on top.
  6. Pour the egg mixture over the potatoes and cheese, then top with the remaining cheese.
  7. Bake for 35 to 40 minutes until the center is set and the edges are bubbling.
  8. Let it rest for 10 minutes before slicing and garnish with fresh chives.

Notes

Ensure to squeeze out moisture from the potatoes to avoid sogginess. You can customize with vegetables or meats as desired.