Make this hearty and delicious Stovetop Breakfast Casserole soon! Made with fluffy eggs, crisp potato pieces, sauteed peppers and lots of melted cheese.

Okay, admittedly, I don’t cook Breakfast often. If I’m completely honest I usually stick to toast and coffee most days. It’s easy and it works. But there are those weekend mornings where I have more time and it’s nice to make a big batch of Chocolate Chip Waffles, Old Fashioned Pancakes or even Berry Filled Crepes. And all of those things have something in common, they are sweet. Because that’s what I like.

At times, I do like to make something savoury like an Omelette or Hashbrowns. And very recently, I gave this breakfast casserole a try. If you love savoury breakfast recipes, you have to take a look and give it a try. It was delish!

About the Breakfast Casserole

• Difficulty – This is a pretty straight forward recipe and there are no tricky steps. Just make sure you pay attention when cooking the potatoes so they don’t stick or burn.
• Taste – This is a great breakfast with nice creamy eggs, sauteed peppers and crisp potatoes. It isn’t overly cheesy, just topped with cheese. The oregano adds a nice touch for the flavour.
• Serving – This recipe makes four generous servings.

Ingredients

• Eggs – This recipe uses 7 large eggs.
• Potatoes – I used 2 small potatoes.
• Bell peppers – I used a mix of red, green and yellow.
• Onion – A brown onion.
• Seasonings – Black pepper, salt, garlic powder and dried oregano.
• Cheese – I used shredded Gouda cheese.
• Olive oil – I cooked the potatoes and peppers in olive oil.
• Butter – Butter is used to cook the eggs.
• Fresh parsley – Parsley is optional to garnish the casserole.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. In a medium sized non-stick skillet set over medium heat, add two tablespoons of olive oil.  Add the potatoes and shake the pan really well.  Cook over medium heat until softened, but not fully cooked, about 15 minutes.
2. Add the bell peppers and onions to the potatoes.  Give a really good stir and continue to cook for a further 5 – 8 minutes until the vegetables are softened and cooked.
3. Remove the vegetables from the skillet.
4. Whisk the eggs in a medium sized bowl.
5. Add the butter to the skillet.  When the butter has melted, pour in the whisked eggs.  Give a good stir around and continue to cook over medium-low heat until the eggs are soft, scrambled and almost fully cooked.  This will take around 3 – 5 minutes.
6. Add the vegetables back to the skillet and season with salt, pepper, and dried oregano.  Stir well to combine and remove from heat.  Top with Gouda cheese and a sprinkling of fresh parsley.
7. Put under the broiler/grill in the oven for 5 minutes.
8. Remove from oven and serve hot.

Recipe Tips

• Use a non stick skillet – It’s best to cook this dish in a non stick skillet. The eggs may stick ot any other kind of frying pan/skillet.
• Cook the potatoes fully – Make sure the potatoes are completely soft before you put this dish under the broiler/grill. Hard potatoes don’t taste great and the broiler/grill will not continue to cook the potatoes.

Substitutions

• Potatoes – I feel the potatoes were great in this recipe. Alternatively, you could use sweet potatoes in this recipe for a different flavour.
• Peppers – The bell peppers give a great taste but you can switch them out for pimento peppers, poblano peppers. zucchini or asparagus.
• Brown onions – You could use white onions, green onions or even leeks.
• Gouda cheese – I topped this dish with Gouda cheese but you could easily use cheddar, Havarti, mozzarella, or any other semi hard cheese that you like.
• Herbs – I used fresh parsley to garnish the dish at the end. Fresh basil would also work great.

Serving

This is a great weekend brunch recipe and it can easily be doubled to feed more people. You can just serve it with toast on the side or even bacon or sausages.

Frequently Asked Questions

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Stovetop Breakfast Casserole

Make this hearty and delicious Stovetop Breakfast Casserole soon! Made with fluffy eggs, crisp potato pieces, sauteed peppers and lots of melted cheese.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Breakfast

Cuisine: North American

Keyword: breakfast casserole, casserole, easy breakfast, skillet breakfast

Servings: 4 servings

Calories: 443kcal

Author: Julia Pinney

Ingredients

• 7 large eggs
• 2 small potatoes peeled, cleaned and diced into 1 inch pieces
• 1 1/2 cups mixed bell peppers diced
• 1/2 onion diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 3/4 cup Gouda cheese grated
• 2 tablespoons olive oil
• 1 tablespoon butter
• Small bunch of fresh chopped parsley

Instructions

• In a medium sized non-stick skillet set over medium heat, add two tablespoons of olive oil.  Add the potatoes and shake the pan really well.  Cook over medium heat until softened, but not fully cooked, about 15 minutes.
• Add the bell peppers and onions to the potatoes.  Give a really good stir and continue to cook for a further 5 – 8 minutes until the vegetables are softened and cooked.
• Remove the vegetables from the skillet.
• Whisk the eggs in a medium sized bowl.
• Add the butter to the skillet.  When the butter has melted, pour in the whisked eggs.  Give a good stir around and continue to cook over medium-low heat until the eggs are soft, scrambled and almost fully cooked.  This will take around 3 – 5 minutes.
• Add the vegetables back to the skillet and season with salt, pepper, and dried oregano.  Stir well to combine and remove from heat.  Top with Gouda cheese and a sprinkling of fresh parsley.
• Put under the broiler/grill in the oven for 5 minutes.
• Remove from oven and serve hot.

Nutrition Facts

Stovetop Breakfast Casserole

Amount Per Serving (1 serving)

Calories 443 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 13g81%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 384mg128%

Sodium 1098mg48%

Potassium 561mg16%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 3g3%

Protein 24g48%

Vitamin A 813IU16%

Vitamin C 18mg22%

Calcium 376mg38%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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