This breakfast casserole recipe is perfect for feeding a crowd.Filled with potatoes and veggies, it's hearty, delicious, and easy to make ahead! Jump to recipe A breakfast casserole is the best way to feed a crowd first thing in the morning.Just ask my mom! She’s been making her famous breakfast casserole recipe on Easter and Christmas morning for as long as I can remember.

The rest of my family loves it because it’s hearty and flavorful, packed with potatoes, veggies, eggs, and cheese.My mom loves it because it’s easy to make and—even better—make ahead. She can prep the whole thing the night before and pop it in the oven when guests arrive the next day.I adapted this breakfast casserole recipe from hers, and it checks all the same boxes.You can make it ahead.It’s simple to throw together.

It’s satisfying and delicious.And you can adapt it to use different cheeses or vegetables.We love this recipe, and I hope you do as well! It’s perfect for special occasions, but it’s so tasty that you might want it in your regular breakfast rotation too.What’s In This Easy Breakfast CasseroleThis breakfast casserole recipe has 4 main parts:Potatoes – Roasted with olive oil, salt, and pepper, they create a starchy, satisfying layer at the bottom of the casserole.

I like to use Yukon Gold potatoes here because I love their creamy texture, but russet potatoes work too.Sautéed veggies – Yellow onion, garlic, peppers, spinach, and green onions add vibrant c

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