Easy Egg Casserole for any meal

Judy Kaye


We have had this casserole for breakfast, lunch and dinner. In the summer we use fingerling potatoes, in the winter we use baking potatoes. It can be made with just about any left over veggies and you have on hand. I hope you like it as well as we do.

★★★★★ 1 vote
10 Min
40 Min


1 lb
potatoes, scrubbed and shredded
1 c
diced onion
8 oz
meat, if desired
1 c
vegetables, chopped if needed
8 oz
cheese, shredded (what ever kind you like)


1Preheat oven to 350 degrees F. Butter Pie plate.
2Cook meat if it is not a leftover. Drain off any fat if fried and set aside
3Grate potatoes, rinse in cold water and squeeze dry with a paper towel; set aside.
4Dice onion and set aside.
5In a large bowl beat eggs. Season with salt and pepper.
Mix in vegetables and meat. Pour into a greased, glass baking dish and top with shredded cheese.
6Bake in a preheated oven until the eggs are set in the middle. About 40 minutes. Remove from oven and let rest for 10 minutes before serving. Cut into pieces and serve.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #eggs, #leftovers