If you’re on the hunt for a breakfast that truly satisfies and starts your day on the right foot, I’ve got just the thing. This Hearty Breakfast Casserole with Roasted Potatoes Recipe is seriously one of my favorites to whip up when I want something cozy, filling, and packed with flavor. Whether it’s a weekend brunch or a special occasion breakfast, you’ll find that it hits all the right notes — crispy roasted potatoes, vibrant veggies, fluffy eggs, and melty cheddar cheese all baked to golden perfection. Trust me, your whole family or brunch guests are going to go crazy for this one.

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Why You’ll Love This Recipe

Perfectly Balanced Flavors: The combination of roasted Yukon Gold potatoes, sautéed veggies, and sharp cheddar cheese creates a harmonious, comforting dish.
Make-Ahead Friendly: You can prep this casserole the night before, making busy mornings a breeze.
Feeds a Crowd Easily: With a 9×13-inch pan, it’s great for family breakfasts or brunch gatherings.
Versatile and Customizable: You can swap veggies or cheeses without losing that hearty appeal.

A rectangular white baking dish holds a cooked vegetable egg casserole cut into six slices. The top layer is golden brown with spots of slightly darker crust and visible soft, melted cheese. Mixed within the egg base are bright green leafy vegetables, green onion slices, and small pieces of red bell pepper, adding color contrast and texture. The casserole edges show slight browning and caramelization from baking. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Hearty Breakfast Casserole with Roasted Potatoes Recipe all come together beautifully. I love using Yukon Gold potatoes for their buttery texture and roasting them to get that crispy edge. Fresh veggies add color and nutrition, while the eggs and cheese tie everything together into a fluffy, melty masterpiece. Pro tip: use a good quality extra-virgin olive oil for better depth of flavor.

Yukon Gold potatoes: Their creamy texture works wonders when roasted and baked in a casserole.
Extra-virgin olive oil: Adds depth to your potatoes and sautéed veggies – don’t skip it!
Sea salt: Enhances all the flavors naturally; freshly ground is best.
Large eggs: The foundation of the casserole; choose fresh for the best fluffiness.
Milk: Any kind works, but whole milk gives richness.
Yellow onion: Sweet and mellow, it softens beautifully when cooked.
Garlic cloves: For that subtle punch of warmth and aroma.
Red and green bell peppers: They add crunch and vibrant color.
Fresh spinach: Just wilted into the mix for a healthy twist.
Green onions: Used both inside and on top for a fresh, mild bite.
Shredded cheddar cheese: Sharp cheddar melts perfectly and adds that irresistible gooey texture.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Hearty Breakfast Casserole with Roasted Potatoes Recipe is — feel free to switch up the veggies or cheese to suit your mood or what you have in the fridge. Over time, I’ve tried a few tweaks that worked really well and might inspire you to create your own signature breakfast bake.

Add sausage or bacon: My family goes nuts when I toss in cooked, crumbled breakfast sausage or crispy bacon for an extra protein punch.
Swap out veggies: I’ve replaced the bell peppers with mushrooms or zucchini depending on the season, and it works just as well.
Make it vegetarian or vegan: For a veggie-only version, just omit the meat and use dairy-free milk and cheese substitutes if needed.
Cheese varieties: Monterey Jack, mozzarella, or feta are all delicious here if you want to change up the flavor profile.

How to Make Hearty Breakfast Casserole with Roasted Potatoes Recipe

Step 1: Roast the Potatoes to Crispy Perfection

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper — this makes cleanup so much easier. Chop your Yukon Gold potatoes into ¼-inch pieces, then toss them with a tablespoon of extra-virgin olive oil, ½ teaspoon sea salt, and a few grinds of fresh black pepper. Spread them out in an even layer so they roast nicely instead of steaming. Roast for about 20 to 25 minutes until they’re tender inside with those irresistible golden-brown, crispy edges. This step is the backbone for a great casserole because those potatoes add the hearty texture you want.

Step 2: Prepare the Savory Veggie Mixture

Once your potatoes are roasting, reduce your oven temperature to 350°F and grease a 9×13-inch baking dish with a little olive oil. In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the chopped onion, sprinkle with 1 teaspoon of sea salt and fresh black pepper, and cook for 5 to 8 minutes until it’s soft and fragrant. Next, stir in the garlic, red pepper, and green pepper, cooking for another 2 minutes. Finally, toss in the spinach and half the green onions, stirring just until the spinach wilts — this combo brings brightness and balance to the casserole.

Step 3: Assemble and Bake Your Casserole

Spread the roasted potatoes evenly in the bottom of your prepared baking dish. Sprinkle 1 cup of shredded cheddar cheese over the potatoes, then layer on the sautéed veggie mixture. In a separate bowl, whisk together the eggs, milk, and ¼ teaspoon salt until smooth and slightly frothy. Pour this egg mixture over your veggies and potatoes. Top everything with the remaining ½ cup of cheddar cheese and the reserved green onions for that pop of color and fresh bite. Bake for 40 to 45 minutes, or until the eggs are set and the top is lightly golden. Let it rest for about 5 minutes before slicing – patience here improves the texture and makes serving so much easier.

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Pro Tips for Making Hearty Breakfast Casserole with Roasted Potatoes Recipe

Even Potato Sizing: Cutting potatoes into uniform ¼-inch pieces ensures they roast evenly and cook through in the casserole.
Don’t Skip Resting: Letting the casserole rest for 5 minutes after baking helps it set perfectly for clean slices.
Whisk Eggs Thoroughly: Whisk the eggs and milk well to create a fluffy, light texture in the finished dish.
Add Cheese Last for Melty Topping: Sprinkling some cheese on top near the end of assembly gives you that golden, bubbly crust that everyone loves.

How to Serve Hearty Breakfast Casserole with Roasted Potatoes Recipe

A white rectangular baking dish filled with a cooked egg bake, cut into six square pieces. The top layer is golden brown and slightly crispy, with visible chunks of green leafy vegetables, red bell pepper pieces, and melted cheese scattered throughout. The inside appears soft and moist with layers of green herbs and vegetables mixed evenly through the egg base. The dish rests on a white marbled surface, and a woman's hand is gently holding the handle of the baking dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish mine off with a sprinkle of fresh chopped parsley or extra green onions for a bright, fresh color and subtle oniony crunch. Sometimes a dollop of sour cream or a side of salsa adds a nice tangy contrast that complements the cheesy richness beautifully.

Side Dishes

This casserole is a hearty stand-alone meal, but I like pairing it with fresh fruit salad or crispy bacon strips to round out the brunch plate. Lightly toasted crusty bread or warm biscuits are also lovely partners if you want to make it extra festive.

Creative Ways to Present

When I’m hosting a brunch, I sometimes bake the casserole in individual ramekins or small cast iron skillets — everyone loves having their own personal portion. For a casual gathering, stacking slices on a platter and garnishing with colorful herbs and thinly sliced bell peppers always gets lots of “wow” comments.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, simply let any leftovers cool to room temperature and store them in an airtight container in the fridge. I’ve found this casserole keeps beautifully for up to 4 days, making it perfect for quick breakfasts or lunches throughout the week.

Freezing

If you want to prep ahead for busy mornings, this Hearty Breakfast Casserole with Roasted Potatoes Recipe freezes really well. After baking and cooling completely, cut into portions and freeze in airtight containers or freezer bags. When ready, thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers covered with foil in a 350°F oven until warmed through, which keeps the cheese melty and the potatoes crisp without drying out. If you’re in a hurry, the microwave works too—just cover loosely and heat in short bursts to avoid overcooking.

FAQs

Can I use other types of potatoes for this casserole?

Absolutely! While Yukon Gold potatoes are ideal because of their creamy texture and ability to crisp up nicely, you can substitute russets or red potatoes. Just keep an eye on the roasting time as different potatoes may cook faster or slower.
Can I prepare this casserole the night before?

Yes! I often assemble the casserole the night before, cover it tightly, and refrigerate. When you’re ready, just pop it in the oven and bake as directed. This makes morning prep a breeze.
Is this recipe suitable for meal prep?

Definitely. It stores well in the fridge and freezer, so you can enjoy hearty breakfasts all week. Portion it out and reheat for a nutritious, satisfying start to your day.
Can I add meat to the casserole?

Yes, cooked sausage, bacon, or ham are great additions if you want to boost the protein even more. Just add them during the veggie sauté step or layer them in with the veggies before baking.

Final Thoughts

This Hearty Breakfast Casserole with Roasted Potatoes Recipe is truly one of those feel-good dishes that brings everyone to the table. I love making it for morning gatherings or lazy weekend breakfasts because it’s fuss-free, flavorful, and filling. Plus, with its versatility and make-ahead options, it fits right into busy lifestyles like mine. I’m sure once you try it, you’ll find it as comforting and dependable as I do — a perfect start to any day.