Cheesy Potato Breakfast Casserole Simple and Tasty Dish

Ingredients

• 4 large russet potatoes, peeled and diced
• 1 cup sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 6 large eggs
• 1 cup milk
• 1 large bell pepper (red or green), diced
• 1 small onion, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon fresh chives or parsley, for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch casserole dish with cooking spray or olive oil.
2. In a large pot of salted water, bring the diced potatoes to a boil and cook for about 10-12 minutes until just tender but not falling apart. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until they are soft, about 5-7 minutes.
4. In a mixing bowl, whisk together the eggs, milk, garlic powder, paprika, salt, and black pepper until well combined.
5. In the prepared casserole dish, layer the cooked potatoes evenly at the bottom. Add half of the sautéed onion and bell pepper mixture on top of the potatoes.
6. Sprinkle half of the cheddar and mozzarella cheese over the veggies. Pour half of the egg mixture over the layers. Repeat the layers with the remaining ingredients, finishing with the cheese on top.
7. Bake in the preheated oven for 35-40 minutes, or until the casserole is puffed up and golden brown on top.
8. Remove from the oven and let it sit for about 5 minutes before slicing.
9. Garnish with freshly chopped chives or parsley before serving.