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Roasted potato breakfast casserole stands out for many reasons. First, roasted potatoes add a lovely crispy texture. They are creamy inside and crunchy outside. This contrast makes each bite exciting.

Roasted Potato Breakfast Casserole

Elevate your breakfast game with my easy and tasty roasted potato breakfast casserole! This dish combines crispy roasted potatoes, fresh veggies, and protein-rich eggs for a satisfying start to your day. Plus, it's customizable to fit any taste! Learn the simple steps and essential ingredients to whip up this versatile meal perfect for brunch or family gatherings. Click to discover the full recipe and bring delicious mornings to your table!
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Ingredients
  

4 large russet potatoes, peeled and diced

1 cup cherry tomatoes, halved

1 bell pepper (any color), diced

1 small red onion, diced

5 large eggs

1 cup milk (or dairy-free alternative)

1 cup shredded cheddar cheese

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Potatoes: In a large bowl, toss the diced potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper until well coated. Spread them evenly on a large baking sheet.

      Roast the Potatoes: Roast the potatoes in the preheated oven for 25-30 minutes, or until crispy and golden brown, tossing halfway through for even cooking. Remove from the oven and let cool slightly.

        Mix the Veggies: In the same bowl, add the cherry tomatoes, bell pepper, and red onion to the roasted potatoes and stir well to combine.

          Prepare the Egg Mixture: In a separate bowl, whisk the eggs and milk together until fully combined. Season with a little salt and pepper.

            Combine in Casserole Dish: In a greased 9x13-inch baking dish, layer the potato and vegetable mixture evenly. Pour the egg mixture over the top, ensuring even distribution. Sprinkle the shredded cheddar cheese on top.

              Bake: Place the casserole in the oven and bake for 30-35 minutes until the egg is set and the top is slightly golden.

                Garnish: Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6

                    - Presentation Tips: Serve slices of the casserole on individual plates, garnished with additional parsley and a side of fresh fruit or a dollop of sour cream for added creaminess.