by Faith Durand

Cheesy Potato Breakfast Casserole with Cheddar and Sun-Dried Tomatoes Recipe

Start your day with a hearty and flavorful Cheesy Potato Breakfast Casserole with Cheddar and Sun-Dried Tomatoes. This satisfying dish combines crispy shredded potatoes, rich cheddar cheese, and tangy sun-dried tomatoes, all baked together in a creamy egg mixture for the perfect balance of texture and taste.

Whether you're preparing a weekend brunch, meal prepping for the week, or serving a crowd, this easy-to-make casserole is a guaranteed favorite. With simple ingredients and bold flavors, it's a comforting and delicious way to kick-start your morning.

Vegetarian breakfast casseroles often go extra-light, with fresh green vegetables or a smattering of herbs in the eggs. This is a hearty vegetarian breakfast casserole recipe with all the rich, deep flavor you'd usually get from meat, but even better.

The flavor boost in this easy Cheesy Potato Breakfast Casserole with Cheddar and Sun-Dried Tomatoes recipe comes from two things: hot mustard and sun-dried tomatoes. Spicy mustard adds a piquant flavor -- not easily identifiable, but a strong supporting player in the background. (Don't worry -- this doesn't taste overwhelmingly of mustard!)

Then there are sun-dried tomatoes, preferably really good ones packed in oil (perhaps with some herbs) to give umami flavor and a little bit of meaty chew here and there. The cheddar adds great flavor to the mix, too. If you're feeling fancy, throw in a few leaves of rosemary or thyme, but it doesn't need it.

This Cheesy Potato Breakfast Casserole with Cheddar and Sun-Dried Tomatoes is truly hearty; it's packed with more potatoes than I usually put in a casserole of this size. But the texture is still light and even fluffy, thanks to the shredded potatoes, which don't weigh this down like cubed potatoes can.

It's a great make-ahead breakfast. Make a pan of this and serve for brunch -- or just to take a wedge with you to the office every morning for a few days.

[ Related: Spinach, Grape Tomato & Cheddar Breakfast Frittata Recipe ]

Cheesy Potato Breakfast Casserole with Cheddar and Sun-Dried Tomatoes

    Prep Time: 20 minutes

    Cook time: 60 minutes

    Yield: Serves 8 to 10

Cheesy Potato with Cheddar and Sun-Dried Tomatoes Recipe Ingredients

    1 tablespoon unsalted butter

    1 small onion, diced

    6 cloves garlic, minced

    2/3 cup sun-dried tomatoes, preferably oil-packed, sliced into thin strips

    9 large eggs

    3 tablespoons hot mustard

    1 cup whole milk

    1 1/2 teaspoons salt

    1/4 teaspoon freshly cracked black pepper

    2 cups shredded Cheddar cheese

    6 cups (or 1 pound) shredded frozen potatoes

Cheesy Potato with Cheddar and Sun-Dried Tomatoes Recipe Ingredients

    Lightly grease a 9- by 13-inch baking dish with nonstick spray or olive oil.

    In a large skillet, heat the butter over medium heat until it melts and foams up.

    Add the onion and garlic and cook for 5 minutes, or until the onion has softened.

    Add the sun-dried tomatoes and cook for about 5 minutes or they are fragrant and the onion is nearly translucent and beginning to brown around the edges.

    Turn off the heat.

    In a separate bowl, beat the eggs thoroughly with the mustard.

    Whisk in the milk.

    Stir in the salt and black pepper.

    Fold in the Cheddar cheese, frozen potatoes and vegetables from the skillet.

    Transfer the mixture to the baking dish. (At this point the casserole can be baked immediately or covered and refrigerated for up to 24 hours.)

    Bake at 350 F for 35 to 45 minutes, or until the eggs are firm and the top is slightly golden.

    Serve immediately with a fresh salad or fruit.

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Cheesy Potato Breakfast Casserole with Cheddar & Sun-Dried Tomatoes | Easy Brunch Recipe

Try this delicious Cheesy Potato Breakfast Casserole with Cheddar & Sun-Dried Tomatoes. A hearty and easy-to-make dish, perfect for breakfast or brunch.

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