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- 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 bell pepper (red or green), diced - 1 small onion, finely chopped - 1 teaspoon garlic powder - 1 teaspoon paprika - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 2 tablespoons olive oil - Fresh chives or parsley, for garnish You need fresh ingredients to make the Cheesy Potato Breakfast Casserole shine. Using large russet potatoes gives a hearty base. I love sharp cheddar and mozzarella cheese for a rich, gooey texture. Eggs and milk create a creamy filling, while bell pepper and onion add flavor and color. - 9x13 inch casserole dish - Large pot - Skillet - Mixing bowl - Whisk Gathering the right tools makes cooking easier. A 9x13 inch casserole dish is perfect for baking this dish. You need a large pot to cook the potatoes, and a skillet to sauté the veggies. A mixing bowl and whisk help blend the egg mixture smoothly. This casserole serves eight. Each serving contains about 300 calories, 15 grams of fat, and 12 grams of protein. It's a comforting meal that fills you up and keeps you satisfied. - Preheat your oven to 350°F (175°C). Grease a 9x13 inch casserole dish with cooking spray or olive oil. - Cook 4 large russet potatoes, peeled and diced, in a large pot of salted water. Bring it to a boil and cook for about 10-12 minutes until tender. Drain and set aside. - In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small onion, finely chopped, and 1 diced bell pepper. Sauté them for about 5-7 minutes until soft. - In the prepared casserole dish, layer the cooked potatoes evenly at the bottom. Add half of the sautéed onion and bell pepper on top of the potatoes. - Sprinkle half of 1 cup each of sharp cheddar and mozzarella cheese over the veggies. Pour half of the egg mixture over the layers, which you will prepare next. - Mix 6 large eggs, 1 cup of milk, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper in a bowl. Whisk until combined. - After layering, repeat the layers with the remaining ingredients, finishing with the cheese on top. - Bake in the preheated oven for 35-40 minutes. Check for doneness when the casserole is puffed up and golden brown on top. Let it sit for about 5 minutes before slicing. Enjoy your Cheesy Potato Breakfast Casserole! For the full recipe, refer to the main section. To ensure potatoes hold their shape, cook them just until tender. Boil them for about 10-12 minutes. This way, they won’t turn mushy in your casserole. When sautéing veggies, use medium heat and add a little olive oil. Stir them until they are soft. This takes about 5-7 minutes. Keep them crunchy for a nice bite in your dish. For a tasty meal, serve this casserole with fresh fruit or a simple salad. You can also add a dollop of sour cream on top for extra flavor. Pair it with breakfast staples like crispy bacon or savory sausage. They complement the cheesy flavors well and make your plate more filling. One common mistake is overcooking the potatoes. This can make them fall apart in the casserole. Keep an eye on them while boiling. Another mistake is not letting the casserole rest before serving. Allow it to sit for about 5 minutes after baking. This helps the layers set, making it easier to slice and serve. {{image_2}} You can make this casserole your own with simple swaps. Try different cheeses to change the flavor. Gouda or pepper jack can add a nice twist. If you want a sweeter taste, use sweet potatoes instead of russet potatoes. Other root veggies, like parsnips or turnips, also work well. Just adjust the cooking time as needed. If you're vegetarian, skip the meat. You can add more veggies like spinach or mushrooms for extra flavor. For a vegan version, replace eggs with a mix of silken tofu and nutritional yeast. Use plant-based milk and dairy-free cheese to keep it creamy. Gluten-free? Make sure to use certified gluten-free products for the best results. To boost the flavor, add herbs and spices. Fresh rosemary or thyme can add depth to your dish. A pinch of cayenne pepper brings a bit of heat. Want some protein? Cooked sausage or crispy bacon can elevate your casserole. Just layer them in between the potatoes and cheese for a hearty bite. Each of these variations can make the Cheesy Potato Breakfast Casserole even more special. For the full recipe, check out the detailed steps above! To keep your cheesy potato breakfast casserole fresh, store leftovers in the fridge. Use an airtight container for best results. The casserole stays good for about 3 to 4 days. Make sure to let it cool before sealing it up. This helps keep the texture nice. If you want to save some for later, freezing is a great option. Cut the casserole into portions and wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag. This method helps prevent freezer burn. The casserole can last up to 2 months in the freezer. To reheat, take it out and let it thaw in the fridge overnight. Then, warm it in the oven at 350°F (175°C) until heated through. For busy mornings, you can prep this casserole ahead of time. Assemble it the night before and keep it in the fridge. This way, all you need to do is pop it in the oven in the morning. You can also chop the veggies a day ahead to save time. This makes breakfast quick and easy, while still being delicious. To prepare the casserole ahead of time, follow these steps: 1. Cook the potatoes: Boil and drain the diced potatoes as usual. 2. Sauté the veggies: Cook the bell pepper and onion until soft. 3. Mix the egg mixture: Combine eggs, milk, and spices in a bowl. 4. Layer the dish: Assemble the casserole with potatoes, veggies, and cheese. 5. Cover and chill: Wrap the dish tightly with plastic wrap and store it in the fridge. You can assemble it a day in advance. When ready to bake, remove it from the fridge. Let it sit for 15 minutes, then bake as directed. Yes, you can use other cheeses. Here are some tasty options: - Monterey Jack: This cheese melts well and adds a creamy flavor. - Feta: Adds a tangy kick, perfect for a Mediterranean twist. - Pepper Jack: This cheese brings a spicy note to the dish. - Cream Cheese: Makes the casserole extra rich and creamy. Each cheese will change the taste and texture, so feel free to mix and match! Absolutely! Here are some ways to customize your casserole: - Add meat: Try cooked sausage, bacon, or ham for protein. - Include veggies: Spinach, mushrooms, or zucchini can add color and flavor. - Seasonings: Experiment with herbs like thyme, rosemary, or even hot sauce for heat. These additions can make your casserole unique and fun to eat. Leftovers can last in the fridge for about 3 to 5 days. Make sure to store them in an airtight container. To reheat, simply microwave or bake until heated through. Always check for signs of spoilage before eating. This blog post covered the key ingredients, preparation steps, and storage tips for the Cheesy Potato Breakfast Casserole. You learned how to layer flavors and avoid common mistakes. Remember, making this dish is simple and flexible. You can customize it with your favorite ingredients. With a little prep, this casserole can save you time on busy mornings. Enjoy making this dish and sharing it with friends and family!

Cheesy Potato Breakfast Casserole

Start your day off right with this delicious Cheesy Potato Breakfast Casserole! Packed with layers of tender potatoes, two types of cheese, and vibrant veggies, this hearty dish is sure to please everyone at the breakfast table. Easy to make and perfect for serving a crowd, it’s a comforting meal that brings smiles. Click through for the full recipe and enjoy a tasty start to your morning!
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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 bell pepper (red or green), diced

1 small onion, finely chopped

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

Fresh chives or parsley, for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch casserole dish with cooking spray or olive oil.

    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.

      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.

        In a mixing bowl, whisk together the eggs, milk, garlic powder, paprika, salt, and black pepper until well combined.

          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.

            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.

              Bake in the preheated oven for 35-40 minutes, or until the casserole is puffed up and golden brown on top.

                Remove from the oven and let it sit for about 5 minutes before slicing.

                  Garnish with freshly chopped chives or parsley before serving.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8