Potato and broccoli breakfast casserole baked in a square pan with golden eggs and melted cheese on a kitchen countertop

Potato & Broccoli Breakfast Casserole

Simple, nourishing, and wonderfully versatile, this Potato & Broccoli Breakfast Casserole is an easy, make-ahead meal packed with protein and vegetables to fuel your mornings.

Introduction

Breakfast casseroles are one of my favorite ways to start the day. They’re incredibly versatile, easy to prepare, and perfect for feeding a family or meal prepping for the week. This Potato & Broccoli Breakfast Casserole brings together tender russet potatoes and vibrant broccoli in a protein-rich egg base, creating a comforting and balanced dish that works for busy mornings or slow weekend brunches alike.

🌿 Mindful Morsel

Russet potatoes contain both antioxidants like chlorogenic acid and carbohydrates that provide quick energy, while broccoli is rich in sulforaphane, a compound known to help support inflammation reduction. Paired with protein-rich eggs, this casserole offers a balanced combination of nutrients to support steady energy and overall wellness.

Recipe Information

  • Servings: 9

  • Prep Time: 15 minutes

  • Cook Time: 40–50 minutes

  • Total Time: ~1 hour

  • Calories per Serving: ~210

Ingredients

  • 12 large eggs

  • ⅛ cup milk

  • 1 tsp garlic powder

  • 1 tsp hot paprika

  • ½ tsp dried dill

  • 3 small russet potatoes (~1 lb), diced into ¼-inch cubes

  • 1½ cups broccoli florets, chopped into small pieces

  • Pinch of salt and black pepper

  • 1 tbsp olive oil (for greasing)

  • Feta or goat cheese, for garnish

Instructions

  1. Preheat: Preheat oven to 375°F. Lightly grease a 9×9-inch baking dish with olive oil.

  2. Prep: Dice the potatoes into ¼-inch cubes, leaving the skin on for added nutrients. Cut broccoli into small, bite-sized florets.

  3. Layer: Spread the potatoes evenly across the bottom of the baking dish, then layer the broccoli on top.

  4. Whisk: In a large bowl, whisk together eggs, milk, garlic powder, paprika, dill, salt, and pepper until fully combined.

  5. Pour: Pour the egg mixture evenly over the vegetables, ensuring everything is coated.

  6. Bake: Cover with foil and bake for 40 minutes. Remove foil and check doneness, the potatoes should be fork-tender and the eggs set. If needed, bake uncovered in 5-minute increments until fully cooked.

  7. Rest: Remove from oven and let rest for 3–5 minutes before slicing.

  8. Serve: Slice and serve warm. Top with feta or goat cheese for added flavor. Enjoy!

Tips/Notes

  • Dice potatoes evenly to ensure they cook through properly.

  • Add sautéed onions or bell peppers for extra flavor and color.

  • This casserole reheats well and keeps in the fridge for up to 4 days.

  • For a heartier version, add cooked sausage or shredded chicken.

  • Naturally gluten-free and easy to customize.

Social Media Callout

This Potato & Broccoli Breakfast Casserole is simple, nourishing, and perfect for busy mornings or weekend brunch. Save it for your weekly meal prep and tag @mmmindfulmorsels on Instagram — I’d love to see your version!

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