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Family Favorite Egg and Potato Bake

Course Breakfast
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author monicaswanson.com


  • 2 medium potatoes pre-cooked (I try to use leftover baked potatoes or quickly microwave diced potatoes)
  • 5 large eggs
  • 1/4 cup milk
  • 1-2 tsp. hot sauce optional, and to-taste
  • Salt and pepper to taste about 1 tsp. of each
  • 1 tablespoon olive oil
  • 1 cup veggies of choice bell peppers, onion, spinach, asparagus...
  • 1 cup shredded cheddar cheese divided


  1. Preheat oven to 350 degrees and lightly coat a baking dish with nonstick spray. For a thinner egg dish, use 9 inch, or thicker use a smaller (8 inch) square or round dish.
  2. In a mixing bowl, combine whisked eggs, milk, hot sauce, and salt and pepper; set aside.
  3. Heat olive oil in a large skillet over medium high heat. Add diced veggies (begin with onions if using them) until tender, about 3-4 minutes. Remove from heat and stir in 1/2 cup cheddar cheese until well combined.
  4. Spread the veggie and cheese mixture into baking dish. Pour egg mixture evenly over the top and sprinkle with the other 1/2 cup of cheese.
  5. Bake for 25-30 minutes, or until eggs are set. Let sit for a few minutes, then it should cut easily to serve.
  6. ENJOY!!