Description
A hearty casserole with beef, potatoes, and eggs.
Ingredients
Scale
- 1 lb beef, cooked and chopped
- 1 yellow onion, diced
- 1 red bell pepper, seeded and diced
- 3 cloves garlic, minced
- 12 large eggs
- 1 cup milk
- 3 cups frozen diced potatoes (no need to thaw)
- 2 cups shredded cheddar cheese, divided
- 1½ tsp salt
- ½ tsp black pepper
- 2 green onions, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray and set aside.
- In a large skillet over medium heat, cook the beef until crispy. Remove with a slotted spoon and drain on paper towels. Roughly chop and set aside.
- In the same skillet, add the onion and red bell pepper. Cook until tender. Add garlic and cook for 2 minutes more. Remove from heat.
- In a large bowl, whisk together the eggs and milk.
- Stir in the cooked vegetables, frozen potatoes, and 1 cup of the shredded cheese.
- Set aside ¾ cup of the beef. Stir the remaining beef into the egg mixture.
- Season with salt and pepper.
- Pour mixture into the prepared baking dish. Top with remaining cheese and green onions.
- Bake for 20 minutes, until eggs begin to set.
- Carefully sprinkle the reserved beef over the top. Continue baking for 20–30 minutes, or until eggs are fully set and the top is lightly golden.
- Let stand for 10 minutes before slicing and serving.
Notes
- Assemble up to 24 hours in advance, cover, and refrigerate. Bake when ready.
- Leftovers reheat well in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 252
- Sugar: 2 g
- Sodium: 604 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 224 mg
Keywords: Beef, Potato, Egg, Casserole