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January 25, 2023 By Julia Pinney Leave a Comment

Stovetop Breakfast Casserole

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

Breakfast casserole in a skillet.
Stovetop Breakfast Casserole

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!

Breakfast casserole on a plate.
Egg and Vegetable Breakfast Casserole

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.
Close up of breakfast skillet on a plate.
Breakfast Casserole with Eggs and Vegetables

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.

Ingredients to make the breakfast casserole.
Ingredients to make the Breakfast Casserole

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.
Cooking eggs in a skillet.
Add the eggs to a skillet with olive oil
Cooked potatoes in a skillet.
Cook the potatoes until soft, about 15 minutes
Cooking peppers and potatoes in a skillet.
Add the peppers and onions to the skillet and cook for about 5 more minutes
Adding seasonings to vegetables in a skillet.
Season the vegetables
Whisked eggs in a glass bowl.
Whisk the eggs in a bowl
Cooking eggs in a skillet.
Pour the eggs into a skillet
Scrambled eggs in a skillet.
Cook the eggs until light and fluffy
Vegetables and eggs in a skillet.
Add the vegetables to the skillet
Breakfast egg skillet topped with cheese
Top with shredded cheese
Egg and vegetable hash in a skillet.
Put under the broiler/grill for about 5 minutes

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.
Close up of a breakfast casserole in a skillet.
Egg and Vegetable Casserole

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.
Egg and vegetable hash in a skillet.
Breakfast Casserole

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.

Bell pepper and egg casserole.
Egg Pepper and Potato Casserole

Frequently Asked Questions

Can you use leftover potatoes in breakfast casseroles?

Yes, you can use leftover potatoes in breakfast casseroles. It will cut down on the cooking time as you won’t have to cook the potatoes.

What can you serve with breakfast casseroles?

I’d recommend serving a savoury breakfast casserole toast, fresh fruit, yogurt, sausages, bacon or even pancakes on the side.

What’s the best type of pan to cook eggs in?

Eggs are best cooked in non stick pans or even cast iron. If you use another type of pan, it’s likely that the eggs will stick on.

Breakfast casserole on a plate.
Bell Pepper and Potato Casserole

Spring Asparagus and Gouda Omelette

This fresh Spring Asparagus and Gouda Omelette is the perfect way to greet any weekend morning. Filled with lightly sauteed fresh asparagus,creamy melted Gouda cheese and topped with crisp spring onions.
Check out this recipe
Spring Asparagus & Gouda Omelete with a glass of orange juice

Cherry Tomato Breakfast Omelette

This Cherry Tomato Breakfast Omelette is filled with goodness. Pan sautéed cherry tomatoes and peppers and then topped with fresh parmesan and chives is one to keep in your recipe book for weekend mornings.
Check out this recipe

Mozzarella & Basil Omelette

What better to start a day than with this Mozzarella & Basil Omelette. A great way to great any day.
Check out this recipe

Egg and vegetable hash in a skillet.
Print Recipe Pin Recipe

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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Filed Under: Breakfast & Brunch, Recipes Tagged With: breakfast casserole, casserole

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