In My Kitchen: Cheesy Potato and Egg Breakfast Casserole

When my husband and I are camping in the RV, either for hiking a National Park or for off-roading, we like breakfast that is fast and full of the fuel we’ll need for the day.

This Cheesy Potato and Egg Breakfast Casserole is one of my go-tos. It combines eggs, potatoes, cheese and veggies for a well-rounded meal and is easily made in advance at home and brought into the RV for reheating.

You’ll need:

  • Olive oil
  • 1/2 yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 30 oz bag frozen diced hash brown potatoes or Potatoes O’Brien, thawed
  • Freshly shredded cheddar cheese
  • 6 large eggs, beaten
  • 1/2 cup whole milk
  • Salt
  • Black pepper

Instructions:

  1. Preheat oven to 375 degrees. Grease a 9×13 inch baking pan and set aside.
  2. Place a large skillet over medium heat. Add olive oil and cook onions and bell pepper for 3-5 minutes, until they begin to soften. Season with salt and pepper and stir.
  3. Add in thawed potatoes and cook, about 20-30 minutes. Feel free to add additional olive oil or water to cook the potatoes to nearly fork-tender.
  4. Once cooked, add mixture to baking pan and stir in cheddar cheese.
  5. In a small bowl, whisk together eggs and milk. Pour over mixture in pan. Fold gently until just combined.
  6. Cover casserole in foil and bake for 30 minutes. Remove foil and bake for an additional 10-20 minutes or until eggs are set.
  7. Serve with buttered toast and freshly squeezed orange juice and seize the day!

Source: Adapted from a recipe by Spoon Fork Bacon

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