Description
Make-Ahead Potato Breakfast Casserole with Sour Cream is a delightful, comforting dish that transforms simple ingredients into a satisfying breakfast or brunch option. With layers of golden-brown potatoes, creamy sour cream, and melted cheddar cheese, this casserole is both time-saving and delicious. Prepare it the night before and pop it in the oven the next morning for an effortless meal that’s sure to impress family and friends.
Ingredients
Scale
- 4 cups russet potatoes, diced (about 3 medium potatoes)
- 1 cup full-fat sour cream
- 1 cup sharp cheddar cheese, shredded
- 6 large eggs
- 1 medium sweet onion, diced
- 1 cup bell peppers (red or green), diced
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat. Add diced potatoes and season with salt. Cook until golden brown and tender, about 10-12 minutes.
- In a large bowl, combine cooked potatoes, diced onions, bell peppers, sour cream, shredded cheddar cheese, beaten eggs, garlic powder, paprika, salt, and pepper. Mix gently without smashing the potatoes.
- Transfer the mixture to a greased baking dish and spread evenly. Top with extra cheese if desired.
- Bake uncovered for about 35-40 minutes or until bubbly and golden on top.
- Let cool for 10 minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 210mg