This tasty breakfast casserole mixes potatoes, peppers, and eggs for a hearty start to your day. It’s easy to make and perfect for feeding a crowd. What’s not to love?
I always enjoy making this dish for weekend gatherings. Just throw everything together, pop it in the oven, and relax while it cooks. Breakfast is served with zero fuss! 😊
Key Ingredients & Substitutions
Potatoes: For a great texture, I prefer using Yukon Gold potatoes. They’re creamy and hold their shape well. If you want a quicker option, frozen diced hash browns can work, though they may change the dish’s flavor a bit.
Bacon: I love the smoky flavor of crumbled bacon, but you can easily substitute it with turkey bacon or even skip it for a vegetarian version. You could use sautéed mushrooms for that umami kick instead!
Cheddar Cheese: Sharp cheddar offers the best flavor; however, feel free to mix it up! Monterey Jack or pepper jack can add a fun twist. If you’re dairy-free, try vegan cheese alternatives that melt well.
Bell Peppers: The colorful mix of green and red peppers adds flavor and visual appeal. You could also use yellow or orange peppers for a sweet touch, or even swap in spinach for a healthier option.
How Do I Get the Perfect Texture for My Casserole?
The key to getting a great texture in your breakfast casserole is how you prepare the potatoes. Start by cooking them until just tender before mixing them with other ingredients. This prevents them from being mushy during baking.
- Cook diced potatoes in oil until they’re lightly browned and starting to soften, around 10-12 minutes.
- Don’t skip sautéing the peppers and onions with the potatoes. This step adds depth to the dish’s flavor.
- Make sure your casserole is fully set before taking it out of the oven. A little jiggle is okay, but it shouldn’t be overly wet.
Potatoes O’Brien Breakfast Casserole
Ingredients You’ll Need:
- 4 cups diced potatoes (about 4 medium potatoes)
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1 cup cooked and crumbled bacon (about 6 slices)
- 8 large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese, divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil or butter
- 2 green onions, chopped (for garnish)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prepare and 35-40 minutes to bake, making it a great choice if you’re looking for a hearty breakfast option without spending all morning in the kitchen! Be sure to let it cool for a few minutes before serving. Enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease a 9-inch round or square baking dish with olive oil or butter to prevent sticking.
2. Cook the Potatoes:
In a large skillet, heat the olive oil or butter over medium heat. Add the diced potatoes to the skillet and cook them, stirring occasionally. Keep an eye on them until they begin to soften and get a nice light brown color, which should take around 10-12 minutes. This step ensures that your potatoes are tender in the finished casserole.
3. Add Those Colorful Veggies:
Next, toss in the diced green bell pepper, red bell pepper, and onion. Cook this colorful mix for about 5 more minutes, stirring frequently until the vegetables are tender and the potatoes are fully cooked. Once done, remove from heat.
4. Whip Up the Egg Mixture:
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until everything is well combined. This will be the base of your casserole that binds all the delicious ingredients together!
5. Combine Ingredients:
Now, it’s time to make magic happen! Stir the cooked potatoes, vegetables, half of the shredded cheddar cheese, and most of the crumbled bacon into the egg mixture. Be sure to save a bit of bacon for topping!
6. Transfer to Baking Dish:
Pour the mixed ingredients into the prepared baking dish, spreading everything out evenly. Then sprinkle the remaining cheddar cheese on top, followed by the reserved bacon pieces for a lovely crunchy finish!
7. Bake and Enjoy:
Bake the casserole uncovered in your preheated oven for about 35-40 minutes. It’s ready when it’s set and the top has turned a glorious golden brown. Don’t forget to give it a little time to cool for a few minutes once you take it out of the oven.
8. Serve and Garnish:
When you’re ready to serve, sprinkle the chopped green onions on top for a fresh touch. Enjoy your hearty and delicious Potatoes O’Brien Breakfast Casserole—it’s sure to be a hit!
Can I Use Frozen Potatoes for This Casserole?
Yes, frozen diced hash browns can work well! Just make sure to thaw them beforehand and pat them dry to remove excess moisture, which can make the casserole watery.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to the point of baking, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if it’s going into the oven cold.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in the microwave or oven, covering with foil to prevent it from drying out. Just heat until warmed through!
Can I Customize the Vegetables in This Recipe?
Definitely! This casserole is super flexible. Feel free to use veggies like spinach, mushrooms, or zucchini. Just chop them into bite-sized pieces, and sauté them longer if needed, to ensure they cook through with the potatoes.
