Breakfast Casserole

Breakfast Casserole


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Dare to be more creative with breakfast? Impress your friends and family with this Breakfast Casserole recipe! You can’t go wrong with Russet potatoes, ground sirloin, eggs, milk, and cheese! This recipe has everything you want in a casserole. Pair this Breakfast Casserole with some pancakes and enjoy!

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Time needed

20 min preparation + 15 min cooking

Serving Size / Yield

5 servings


  • 2 ½ cups of Russet potatoes, peeled, cubed, drained
  • 1 lb. of ground sirloin (or beef)
  • 1 onion, diced
  • 1 red pepper, diced
  • 3 garlic cloves, minced
  • 2 cups of leftover mozzarella
  • 6 cups of leftover eggs
  • 1/3 cup of leftover milk (any milk of preference)
  • 1 teaspoon of cayenne pepper
  • ½ tablespoon of thyme
  • ½ tablespoon of onion powder
  • ½ tablespoon of garlic powder
  • Salt and pepper to season
  • Chopped scallions, for garnish

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Preheat the oven
In a medium pot, pour 3 cups of water and boil the Russet potatoes at medium heat. Make sure to season the potatoes with salt and pepper. Boil the potatoes for 20 minutes or till fork tender. Don’t forget to drain the potatoes and let them cool.
In a skillet, drizzle a small amount of olive oil and begin cooking the beef. Season the beef with cayenne pepper, thyme, onion powder, garlic powder, salt and pepper and stir well. Make sure the beef is cooked thoroughly.
In another skillet, drizzle a good amount of olive oil and cook the vegetables until they become translucent.
In medium-sized bowl, beat 6 six eggs. Then, add the milk and mozzarella cheese and whisk them well. Don’t forget to add the pepper.
In a large baking dish, first layer the vegetables. Second, layer the beef and the potatoes. Lastly, the egg and cheese. Sprinkle any of the remaining cheese and cover with foil. Bake for 10-15 minutes.
Let the breakfast casserole and top it off with scallions.

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