Steak and Eggs Potato Breakfast Casserole

Whether made in one large casserole dish, or divided into smaller, individual ramekins, you can’t go wrong with steak and eggs for breakfast.

Serves: 12Hands-on: 10 minutesTotal: 9 hoursDifficulty: Easy

Serves: 12


  • 1 lb. fully cooked steak, cut into pieces
  • 6 large eggs
  • 1⁄2 tsp. garlic powder
  • 1⁄2 tsp. onion powder
  • 20 oz. bag frozen diced hash brown potatoes
  • 8 oz. shredded Cheddar cheese, divided
  • 3 Tbsp. melted butter
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper


  • Spray a 2-quart baking dish with nonstick spray. Set aside.
  • In a large mixing bowl, combine steak, eggs, garlic powder, onion powder, potatoes, 1 cup cheese, butter, salt, and pepper. Pour into prepared casserole dish. Cover with plastic wrap and refrigerate overnight.
  • Preheat oven to 350°F.
  • Bake for 35 minutes. Remove from oven and top with reserved cheese. Return to oven for 8 minutes. Allow casserole to rest for 5 minutes. Serve warm.