Sandra This Paula Deen Breakfast Casserole with Potatoes is a cheesy and savory recipe, which is made with roasted potatoes and cheddar cheese. It’s the perfect weekend breakfast, ready in about an hour and 15 minutes.
Paula Deen Breakfast Casserole with Potatoes Recipe Ingredients
- 3 Yukon Gold potatoes, about 1 pound, chopped into ¼-inch pieces
- 3 tablespoons extra-virgin olive oil, divided
- 1¼ teaspoons sea salt, divided
- Freshly ground black pepper
- 12 large eggs
- 1 cup milk, any kind
- ½ medium yellow onion, chopped
- 2 garlic cloves, chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 1 green bell pepper, stemmed, seeded, and chopped
- 1 cup fresh spinach, roughly chopped
- 4 green onions, chopped
- 1½ cups shredded cheddar cheese
How To Make Paula Deen Breakfast Casserole with Potatoes
- Roast the Potatoes: Preheat the oven to 425°F. On a parchment-lined baking sheet, toss the potatoes with 1 tablespoon of the olive oil, ½ teaspoon of the salt, and several grinds of pepper. Spread them in an even layer and roast for 20 to 25 minutes, until tender and browned.
- Prep for Casserole: Reduce the oven temperature to 350°F and grease a 9×13-inch baking dish.
- Make the Egg Custard: In a large bowl, whisk together the eggs, milk, and ¼ teaspoon of the salt. Set aside.
- Sauté the Vegetables: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, the remaining 1 teaspoon of salt, and pepper. Cook for 5 to 8 minutes, until soft. Add the garlic and bell peppers and cook for another 2 minutes. Stir in the spinach and half of the green onions and toss just until the spinach is wilted.
- Layer the Casserole: Spread the roasted potatoes in an even layer in the prepared baking dish. Top with 1 cup of the cheese, followed by the sautéed vegetable mixture. Pour the egg mixture evenly over the top.
- Bake Until Set: Sprinkle with the remaining ½ cup of cheese and the reserved green onions. Bake for 40 to 45 minutes, or until the eggs are set and the top is golden brown.
- Rest and Serve: Let the casserole stand for 5 to 10 minutes before slicing and serving hot.
Recipe Tips
- How to make this ahead of time? This is a perfect make-ahead dish. You can roast the potatoes and sauté the vegetables a day in advance. Store them in airtight containers in the fridge. In the morning, simply layer everything in the pan with the fresh egg mixture and bake.
- How do you get crispy potatoes? The key is to roast them on their own first at a high temperature. Spreading them in a single, even layer on the baking sheet ensures they roast and get crispy edges instead of steaming.
- Can I add meat to this casserole? Absolutely! For a heartier casserole, you can add 1/2 pound of cooked and crumbled breakfast sausage, bacon, or diced ham. Simply layer it in with the potatoes and vegetables before adding the egg mixture.
- What kind of cheese is best? Sharp cheddar provides a great classic flavor. However, Monterey Jack, a spicy pepper jack, or a blend of Mexican cheeses would also be delicious and would melt beautifully.
What To Serve With Breakfast Casserole
This is a hearty, all-in-one breakfast that stands well on its own. For a larger brunch spread, it’s perfectly complemented by:
- A fresh fruit salad
- Sliced avocado or a side of guacamole
- A dollop of sour cream or your favorite salsa
- Crispy bacon or sausage links on the side
How To Store Breakfast Casserole
- Refrigerate: Cover leftovers tightly with foil or transfer to an airtight container. It will keep well in the refrigerator for up to 4 days.
- Reheat: For best results, reheat the casserole, covered with foil, in a 350°F oven for 15-20 minutes, until warmed through. Individual slices can also be reheated in the microwave.
Breakfast Casserole Nutrition Facts
- Serving: 1/8th of casserole
- Calories: 420 kcal
- Carbohydrates: 25g
- Protein: 22g
- Fat: 26g
- Saturated Fat: 11g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use frozen potatoes to save time?
Yes. You can substitute the fresh potatoes with about 4 cups of frozen diced hash brown potatoes. You can either roast them from frozen as directed (adding 10-15 minutes to the roasting time) or thaw them and sauté them with the onions until golden.
Why is my casserole watery?
A watery breakfast casserole is usually due to the vegetables. Sautéing the onions, peppers, and especially the spinach first is a crucial step that cooks out their excess moisture before the casserole goes into the oven.
Do I have to use two kinds of bell peppers?
Not at all. You can use any color of bell pepper you like. Using two different colors just adds a beautiful, vibrant look to the finished casserole.
Try More Recipes:
- Paula Deen Chicken and Stuffing Casserole Recipe
- Pioneer Woman Breakfast Casserole with Potatoes Recipe
- Paula Deen Overnight French Toast Casserole Recipe
Paula Deen Breakfast Casserole with Potatoes Recipe
Description
A savory and satisfying breakfast bake loaded with crispy roasted potatoes, sweet bell peppers, spinach, and melted cheddar cheese, all set in a fluffy egg custard.
Ingredients
Instructions
- Preheat oven to 425°F. Roast the diced potatoes on a parchment-lined baking sheet with 1 tbsp of olive oil, salt, and pepper for 20-25 minutes until tender and browned.
- Reduce oven heat to 350°F. In a large skillet, sauté the onion and bell peppers in 2 tbsp of olive oil until soft. Stir in the garlic, spinach, and half the green onions until the spinach is wilted.
- In a large bowl, whisk together the eggs, milk, and salt.
- Layer the casserole in a greased 9×13-inch dish: first the roasted potatoes, then 1 cup of the cheese, then the sautéed vegetable mixture.
- Pour the egg mixture evenly over the top.
- Sprinkle with the remaining ½ cup of cheese and the rest of the green onions.
- Bake for 40 to 45 minutes, until the eggs are fully set. Let it rest for 5-10 minutes before serving.
Notes
- The most important tip for this recipe is to pre-roast the potatoes separately; this ensures they are perfectly tender and have crispy edges in the final casserole.
- Sautéing the vegetables before adding them to the casserole is a key step that removes excess water and develops their sweet flavor.
- This is a perfect make-ahead dish. Prepare the roasted potatoes and sautéed vegetables a day in advance, then just assemble and bake in the morning.
- For the creamiest, best-tasting casserole, shred your own cheddar cheese from a block.
Paula Deen Breakfast Casserole with Potatoes Recipe
