Egg and Potato Breakfast Casserole

Name: Egg and Potato Breakfast Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 1 green bell pepper, diced; 2 medium russet potatoes, diced into small 1/2 inch cubes; 3/4 teaspoon salt (divided into 1/2 teaspoon and 1/4 teaspoon); 3/4 teaspoon ground black pepper (divided into 1/2 teaspoon and 1/4 teaspoon); 5 large eggs; 1/2 cup cheddar cheese, shredded (optional)

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 6

Cost: $3.99 /serving

Author : Sam | Ahead of Thyme

breakfast casserole egg casserole

Ingredients

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1 tablespoon olive oil1 small onion, finely chopped1 green bell pepper, diced2 medium russet potatoes, diced into small 1/2 inch cubes3/4 teaspoon salt (divided into 1/2 teaspoon and 1/4 teaspoon)3/4 teaspoon ground black pepper (divided into 1/2 teaspoon and 1/4 teaspoon)5 large eggs1/2 cup cheddar cheese, shredded (optional)

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Instructions

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Step 1

Preheat oven to 350 degrees F. Lightly grease a 9" x 9" (approx.) casserole dish and set aside.

Step 2

In a large skillet, heat olive oil over medium heat. Saute the onions for 1 minute. Add the green peppers, potatoes, 1/2 teaspoon salt and 1/2 teaspoon black pepper and continue to saute for another 4 minutes until onions are soft and tender. Transfer to the casserole dish and spread out evenly.

Step 3

In a medium bowl, beat the eggs and remaining salt and pepper. Pour the egg mixture evenly into the casserole dish. Sprinkle some cheddar cheese on top (optional).

Step 4

Bake for 35-40 minutes, or until eggs are cooked firmly.