You should probably go ahead and block out Saturday morning, making sure it’s free of any plans because you’ve got a date with a hot cup of coffee, a puzzle, and a slice – or two – of this easy egg bake for. It’s the best of the best vegetarian breakfast ideas.
Then you’re going to want to have another slice for lunch because there’s arugula here and it’s basically a salad and brunch all rolled into one. And then there’s breakfast-for-dinner because you can’t get enough of gruyere cheese combined with warm herbs and life is just SO DANG DELICIOUS RIGHT NOW.
Now, before we get too carried away, let’s take a look at just how easy it really is to make, with a few steps and minimal ingredients. You’ll be a brunch Queen – or King – in no time (as if you already aren’t).
Simplicity at its finest. The best of aromatics and herbs, come together to create a flavorful medley that’s anything but basic. Here are the stars of the show – er, casserole – and a few notes about them.
- Yellow Onion and Shallot along with fresh garlic, these three aromatics create a savory, flavorful base in this breakfast casserole.
- Fresh Herbs are savory and comforting. Fresh rosemary and thyme bring flavor and depth. Dried herbs just won’t quite hit the same, but you can substitute them if absolutely necessary. If you do, halve the amount.
- Naturally, there are eggs for the custardy egg base, along with half-and-half for the velvety texture.
- Yukon Gold Potatoes have a naturally buttery flavor with thin, smooth skin and yellow flesh. They’re creamy and my go-to variety for potato recipes.
- Cheeses: Oh you know we cannot, will not, have an egg casserole without cheese. Gruyere cheese is the main star here, but you know we couldn’t complete it without a little parmesan too. Note that not all cheeses are specifically vegetarian. You can easily find parmesan cheese made with microbial enzymes, but if you’re having trouble finding specifically vegetarian Gruyere, use Jaralsberg.
How to Make Easy Breakfast Casserole
With just a few cooking steps, you’ll have this potato and egg bake recipe on your table and ready to be enjoyed!
Thinly Slice Potatoes
Use a mandoline to thinly slice the potatoes. In order for them to cook through, they must be thin.
The potatoes need to be about 1/16 of an inch to cook properly. If you’re concerned your potatoes aren’t thin enough (or you cut them by hand) then I recommend parboiling them for 2-3 minutes before layering to ensure they’ll cook through.
The base of flavor starts by sauteeing yellow onion and shallot in butter in a large skillet. The fat from the butter adds richness to the onion, and adding in a shallot brings more depth of flavor, with a slight sweetness. Perfection.
Also sautéed are the garlic, red pepper flakes (if using), and herbs. All the flavors meld together so, so beautifully and will be incorporated throughout the casserole.
Whisk the Egg Base
In another bowl, you’ll combine the eggs, half-and-half, and salt and pepper. Whisk, whisk, whisk until combined and fluffy-ish. Once the sauteed mixture has cooled slightly, you’ll stir it into the eggs.
Assemble Casserole in Pan
Next, layer the thinly sliced potatoes in the tart or pie pan until they are all used. An 8×8 glass baking dish will work, too. Once the potatoes are in the pan, evenly spread about 2/3rds of the cheese across the top, reserving the rest for the very very top of the casserole.
Then, pour the egg mixture on top of the potatoes. Be sure to pour the eggs slowly, moving around the pan, so it finds its way all around the potato slices and spreads out evenly.
Sprinkle the rest of the cheese on top of the casserole before baking.
Bake the Casserole
Carefully place the casserole in the oven and bake for about 35 minutes depending on the size of your pan), until the edges are golden brown and the center is set.
Let the breakfast bake cool for at least 15 minutes before serving. This gives it time to set up, and ensures you can get those perfect slices out.
Immediately before serving, top this meatless breakfast casserole with fresh arugula for added freshness and texture.
This potato egg bake has it all: carbs, protein, and veggies! And of course, I always recommend having breakfast with your favorite coffee beverage, if you’re looking for a bigger brunch spread, try these side dishes too:
- Roasted Broccoli – the salty crunch and greens pair well with this hearty bake.
- Bacon – real if you’re a meat eater or vegan bacon add a salty pairing.
- Fresh Fruit – whether you serve a stunning fruit board or your favorite cut fruit on the side, the balance is lovely! Try broiled grapefruit for a tangy sweet side.
- Romesco Sauce – if you have a jar in the fridge, it pairs so well with eggs and potatoes, a dollop on top of the casserole would be *divine*.
For leftover potato breakfast casserole, cover well with plastic wrap or foil, or transfer slices to an airtight container. Place in the fridge and store for 3-4 days. Reheat in the microwave or oven until warmed through.
To freeze after baking, wrap individual slices after they’ve cooled in plastic wrap and foil, removing as much air as possible. Store in a freezer-safe bag. Freeze for up to 3 months. Thaw in the fridge or in the microwave on defrost.
More Egg Bakes to Love:
- Kale, Shallot, Goat Cheese Quiche
- Mediterranean Quiche
- Ricotta, Asparagus, Pesto Quiche
- Vegetarian Breakfast Strata
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Sliced Yukon Gold Potato & Egg Breakfast Casserole
- 2 Tablespoon unsalted butter , plus extra for the pan
- ½ cup yellow onion, diced
- ½ cup shallot, diced
- 3-4 cloves garlic, minced
- Pinch red pepper flakes, optional
- 1 ½ Tablespoon fresh rosemary, finely chopped
- 1 Tablespoon fresh thyme, finely chopped
- 6 eggs
- ¼ cup half-and-half
- 1 ½ tsp kosher salt, or to taste
- ¼ tsp freshly ground black pepper, or to taste
- ½ pound Yukon gold potatoes (approx. 2 medium potatoes), sliced 1/16 inch thick
- 3 ounces gruyere cheese*, shredded
- ¼ cup parmesan cheese*, shredded
- 2 cups arugula
- Preheat the oven to 350F. Prepare the pan by spreading approximately ½ tablespoon butter on the sides and bottom of a 9-inch tart or pie pan with sides (or an 8×8 glass baking dish).
- In a skillet over medium heat, melt butter and add the diced onion and shallot, with a pinch of salt. Cook for 2-3 minutes, then add the chopped garlic, red pepper flakes if using, rosemary, and thyme. Cook for an additional 2-3 minutes until tender and fragrant. Remove and let cool slightly.2 Tablespoon unsalted butter, ½ cup yellow onion, ½ cup shallot, 3-4 cloves garlic, Pinch red pepper flakes, 1 ½ Tablespoon fresh rosemary, 1 Tablespoon fresh thyme
- Meanwhile, whisk together the eggs, half-and-half, ½ tsp kosher salt, and ¼ tsp black pepper (more or less as desired). Set aside.6 eggs, ¼ cup half-and-half, 1 ½ tsp kosher salt, ¼ tsp freshly ground black pepper
- Use a mandoline to thinly slice the potatoes. In order for them to cook through, they must be thin – about 1/16 of an inch to cook properly. If you're concerned your potatoes aren't thin enough (or you cut them by hand) then I recommend parboiling them for 2-3 minutes before layering to ensure they'll cook through.½ pound Yukon gold potatoes (approx. 2 medium potatoes)
- In the prepared baking dish, layer the very thinly sliced potatoes in an even layer on the bottom, creating a second layer as needed and continuing to layer until you've used all the potato slices. Evenly spread ⅔ of both cheeses on top of the potatoes. Reserve the rest of the cheese for the top.3 ounces gruyere cheese*, ¼ cup parmesan cheese*
- Add the cooled onion mixture into the whisked eggs. Slowly pour the eggs on top of the cheese and potatoes, allowing it to soak down into the potato layers. Place the baking dish on top of a baking sheet if there’s a risk for any liquid to spill out.
- Bake for 36-40 minutes, until the edges are golden brown and the center is just set. The cook time may vary depending on the baking dish you're using; be sure to start checking it around 30 minutes.
- Let the egg bake cool for 15-20 minutes before serving. Optional: toss the arugula with olive oil and a squeeze of lemon before topping. Place the arugula (dressed or not) on top, or serve it on the side. Garnish with additional freshly cracked black pepper.2 cups arugula
- Potatoes: if you’re cutting the potatoes by hand and/or they are not thin enough, par-cook them in boiling water for 2-3 minutes before layering in the pan.
- *Look for cheese specifically labeled vegetarian as desired. Substitute Gruyere with Jarlsberg for a vegetarian version if needed.