Egg, Potato and Cheese Casserole

Natasha Nalley


The original recipe didn't have the onion or meat. I add those, but I usually don't measure, so feel free to use as much as you like. I haven't tried it, but you probably could use those prepackaged shredded potatoes you can get nowdays.

Blue Ribbon Recipe

We used bacon as our meat of choice in this recipe and it made for a wonderfully complete meal! All the yummy flavors of a traditional breakfast in one easy dish... woohoo! The Test Kitchen


★★★★☆ 22 votes

55 Min


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6-8 medium
2 Tbsp
3 c
sharp cheese, grated
salt and pepper to taste
1/2 c
finely diced onion
1 c
cooked diced ham, browned sausage or cooked and drained bacon pieces

How to Make Egg, Potato and Cheese Casserole


  • 1Cook potatoes and cool in the refrigerator. (Can be done the night before.)
  • 2Peel, then grate potatoes. (or rice in ricer)
  • 3Mix eggs, water, salt and pepper together.
  • 4Put potatoes and onion, evenly over bottom of a greased casserole. (You can mix them together if you'd like.)
  • 5Layer or mix in, ham or whatever meat you are using.
  • 6Pour beaten egg mixture over potatoes.
  • 7Spread cheese over top.
  • 8Cover with foil and bake at 350 degrees for 30 minutes.
  • 9Remove foil and bake an additional 15 minutes until golden brown.
  • 10Let set 10 minutes after baking before cutting and serving.

Printable Recipe Card

About Egg, Potato and Cheese Casserole

Course/Dish: Breakfast Casseroles, Eggs
Main Ingredient: Potatoes
Regional Style: American
Collection: Casserole Crazy

Show 65 Comments & Reviews

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