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Breakfast recipe · from the recipe book

Cheddar Egg and Potato Breakfast Casserole

Thin-sliced red potatoes baked in a thyme-and-rosemary broth with eggs, mushrooms and peppers under a bubbling, golden cheddar crust.

Cheddar Egg and Potato Breakfast Casserole

Ingredients

  • 4 small700 gRed potatoessliced 1/4 inch thick
  • 6 large300 gEggs
  • 1¼ cups shredded140 gCheddar cheeseshredded
  • 1 cup240 gLow-sodium chicken broth
  • 2¾ cups sliced200 gWhite mushroomssliced
  • 1 medium119 gRed bell pepperdiced
  • 1 medium110 gYellow oniondiced
  • 2 cloves6 gGarlicminced
  • 1 tbsp15 gOlive oil
  • 1 tsp1 gDried thyme
  • ½ tsp0.5 gDried rosemarycrumbled
  • 2½ tbsp chopped10 gFresh parsleychopped
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 375°F (190°C) and lightly brush a 9x13-inch baking dish with a little of the olive oil.
  2. Heat the remaining olive oil in a large skillet over medium heat. Cook the onion, mushrooms and bell pepper for 7 minutes until the mushrooms brown, then add the garlic and cook 1 minute.
  3. Make the herb broth: warm the chicken broth in a small pot with the thyme, rosemary and half the salt for 3 minutes.
  4. Layer half the potatoes in the dish, spread the mushroom mixture over them, and top with the remaining half of the potatoes. Pour the herb broth over, cover with foil and bake 30 minutes until the potatoes are nearly tender.
  5. Meanwhile, whisk the eggs with the remaining half of the salt, the black pepper and half the parsley.
  6. Uncover the dish, pour the egg mixture evenly over the potatoes, and scatter the cheddar on top.
  7. Bake uncovered 20 to 25 minutes until the cheddar is golden and the eggs are set at 160°F (71°C) in the center.
  8. Rest 5 minutes, sprinkle with the remaining half of the parsley and serve.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk, Egg. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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