Egg And Potato Casserole

This hearty egg and potato casserole is pure comfort food that busy families absolutely love! It’s packed with protein and comes together in just 45 minutes, making it perfect for weekend brunch or even a cozy weeknight dinner.

Recipe Details

Timing & Servings: Prep Time: 15 minutes, Additional Time: 30 minutes, Total Time: 45 minutes, Serves: 6 people.

Nutrition Profile: Nut-Free, Soy-Free, High-Protein, Low-Calorie

Nutrition Facts (per serving): 188 Calories, 5g Fat, 18g Carbs, 17g Protein

Ingredients You’ll Need

Cooking spray: Just a light coating to keep everything from sticking. Any brand works great!

Frozen hash brown potatoes: You’ll need 2 cups of the loose-pack kind with onions and peppers already mixed in. This saves you so much chopping time!

Frozen broccoli or asparagus: One cup of loose-pack frozen cut vegetables. Both work beautifully, so pick your family’s favorite.

Canadian bacon or ham: About 1/3 cup finely chopped, which is roughly 2 ounces. The lean varieties work best and add amazing flavor.

Evaporated fat-free milk: Just 1/3 cup helps create that creamy texture we all love in casseroles.

All-purpose flour: Two tablespoons help thicken everything up perfectly.

Egg product: Two 8-ounce cartons of refrigerated or frozen egg product, thawed. This keeps the protein high and the prep simple!

Reduced-fat cheddar cheese: Half a cup shredded, which is about 2 ounces. You’ll use some now and save some for the top.

Fresh basil: One tablespoon snipped fresh, or you can use 1/2 teaspoon dried basil if that’s what you have.

Black pepper: A quarter teaspoon adds just the right amount of warmth.

Salt: Just 1/8 teaspoon since the bacon and cheese already bring plenty of flavor.

How to Make Egg and Potato Casserole

Step 1: Preheat your oven to 350 degrees F. Lightly spray 6 individual 10-ounce casserole dishes with cooking spray. Arrange the hash brown potatoes and broccoli in the bottom of each dish. Top everything with the chopped Canadian bacon.

Step 2: In a medium bowl, gradually stir the milk into the flour until smooth. Add the egg product, half of the cheese, basil, pepper, and salt. Mix everything together until well combined. Pour this egg mixture evenly over the vegetables in each dish.

Step 3: Bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. Sprinkle the remaining cheese on top. Let the casseroles stand for 5 minutes before serving so they can set up nicely.

Easy and Quick Egg and Potato Casserole Version

Want to make this even easier? You can absolutely make this in one big 2-quart square baking dish instead of individual portions! Just prepare everything exactly the same way but bake it for 40 to 45 minutes instead. This saves you from having to divide everything into separate dishes and makes cleanup a breeze.

Serving Ideas

This casserole is pretty much a complete meal all by itself! It’s got your protein, veggies, and potatoes all in one dish. If you want to add a little something extra, try serving it with fresh fruit salad or some buttered toast on the side.

Storage

Store any leftovers in the refrigerator for up to 3 days in covered containers. To reheat, just pop individual portions in the microwave for 1-2 minutes or warm them in a 350°F oven for about 10 minutes until heated through.

Substitutions

No Canadian bacon? Regular ham or even cooked turkey sausage works great! You can swap the broccoli for asparagus, spinach, or any frozen veggie your family loves. If you don’t have egg product, you can use 8 regular eggs beaten with a splash of milk.

Pro Tips

Make it ahead: You can assemble these the night before and just pop them in the oven in the morning!
Cheese tip: Save that final cheese sprinkle for the last 5 minutes so it gets perfectly melted but not overcooked.
Test for doneness: The knife test is your best friend here – when it comes out clean, you’re all set!
Let it rest: Those 5 minutes of standing time really help everything set up properly, so don’t skip it!

FAQs

Can I use regular eggs instead of egg product?

You bet! Just use 8 large eggs beaten with about 2 tablespoons of milk. It’ll work just as well and taste amazing!

Can I freeze this casserole?

Sure! You can freeze the assembled casseroles before baking for up to 3 months. Just thaw overnight in the fridge and add about 10 extra minutes to the baking time.

What if I don’t have individual casserole dishes?

No worries at all! Just use that 2-quart baking dish method I mentioned earlier. It works perfectly and might even be easier for serving a crowd!

Can I add other vegetables?

Absolutely! Diced bell peppers, mushrooms, or even some spinach would be delicious. Just make sure any fresh veggies are pre-cooked since the baking time isn’t long enough to soften them completely.