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This time of year is when I start testing new recipes for the holidays, and this cheesy poblano potato egg bake is my favorite so far.
We always have family visiting, and every year I’m on the hunt for dishes that feel special but don’t keep me stuck in the kitchen.
Breakfast is the meal I always like to have prepared ahead of time, because those mornings are when I’m the busiest (a full house, coffee for everyone, and plans for the day).
This cheesy poblano potato egg bake checked every box.
Golden baby potatoes, sautéed poblano peppers and red onion get baked into fluffy eggs with Parmesan, feta and white cheddar, all in one cast iron skillet.
It was perfect for meal prep, and it became an instant family favorite.
If you’ve been looking for a cozy breakfast casserole for the holidays, or new poblano pepper recipes to try, this one is for you.
Call it a potato frittata, an egg bake or an egg casserole. Either way, it’s one of my new go-to fall breakfast ideas, and I already know it will be on our table Christmas morning.
Short on time?
Head straight to the full recipe card with ingredient amounts and step-by-step instructions.
Why You’ll Love This Easy Egg Bake
- One pan, start to finish. The potatoes, veggies and eggs all cook in the same oven-safe skillet, so cleanup is easy.
- Make-ahead friendly. Prep the potatoes and poblanos the night before and bake in the morning. This is what makes it such an easy egg bake for busy holiday mornings.
- Meat-free and filling. Ten eggs, potatoes and three cheeses make it hearty enough to stand on its own as a vegetarian breakfast casserole.
- Feeds a crowd. One skillet slices into generous wedges, and it holds up well on a brunch table.
- Simple ingredients. If you’ve been looking for an easy frittata recipe that doesn’t need anything fancy, you probably have most of this in your kitchen already.
It’s the kind of easy breakfast casserole you’ll want to make again and again.
Frittata, Egg Bake or Egg Casserole? What’s the Difference
These names get used interchangeably, and this recipe fits all three.
- Frittata: An Italian-style egg dish that starts on the stovetop and finishes in the oven, usually in a skillet. That’s exactly how this one is made, which makes it a true egg frittata.
- Egg bake: A more casual name for eggs baked with veggies, cheese or meat. Most egg bake recipes are made in a baking dish, but a skillet works just as well.
- Egg casserole: Usually a bigger, make-ahead version baked in a casserole dish. Many people call this style an egg bake casserole.
So whether you found this while searching for frittata recipes or scrolling through egg casserole recipes, you’re in the right place.
Ingredients for This Poblano Potato Egg Bake
- Baby potatoes (1 lb, diced, about 3 cups): They get golden and fork-tender in the skillet and make this a hearty egg potato breakfast casserole.
- Poblano peppers (2, diced): Poblanos are mild with a little smoky flavor. If you love poblano pepper recipes, this is such an easy way to use them.
- Red onion (1/4, chopped): Adds a little sweetness and color.
- Large eggs (10): The base of the egg bake.
- Plain yogurt (2 tbsp): My secret for a creamy, tender texture.
- Parmesan, feta and white cheddar (1/3 cup each): Parmesan and feta go into the eggs, and white cheddar goes on top for that golden, cheesy finish. Feel free to add a little more if you love it extra cheesy.
- Seasonings: Garlic powder, all purpose seasoning, salt and pepper, added in layers as you cook.
- Olive oil or butter (2 tbsp): For cooking the potatoes and veggies.
With the potatoes, poblanos and onion, it’s basically a veggie frittata with extra heartiness. Find the full measurements in the recipe card below.
How to Make an Egg Bake in a Cast Iron Skillet
If you’ve been searching for cast iron frittata recipes, this is one of the easiest.
Everything happens in one pan, and it goes straight from the stovetop to the oven.
- Preheat the oven to 350°F.
- Cook the potatoes. Heat olive oil or butter in a large oven-safe skillet over medium heat. Add the diced potatoes and cook until fork-tender, about 10 to 12 minutes. Season with garlic powder, all purpose seasoning, salt and pepper.
- Add the poblanos and onion. Stir in the poblano peppers and red onion, season again, and cook for 5 to 7 minutes until softened.
- Whisk the eggs. In a bowl, whisk the eggs with the yogurt, Parmesan, feta, garlic powder, all purpose seasoning, salt and pepper.
- Pour and top. Pour the egg mixture over the potatoes and poblanos. Sprinkle white cheddar on top and add a final layer of seasonings.
- Bake. Bake uncovered for 20 minutes, or until the eggs are set and the top is golden.
- Rest and slice. Let it cool for a few minutes, then slice and serve.
That’s it. Making a frittata in a cast iron skillet gives you those crispy, golden edges, and it’s one of my favorite egg skillet recipes because it looks so pretty served right in the pan.
Like most oven baked frittata recipes, it’s very hands-off once it goes in the oven.
Tips for the Best Egg Bake
- Cook the potatoes all the way first. They won’t soften much more in the oven, so make sure they’re fork-tender before the eggs go in. This is the key to a good potato frittata.
- Season in layers. Seasoning the potatoes, then the veggies, then the eggs, then the top gives you flavor in every bite.
- Use an oven-safe skillet. A 10 to 12 inch cast iron skillet is ideal.
- Don’t overbake. Pull it out when the center is just set. For me, it took exactly 20 minutes to bake perfectly. It keeps cooking a little as it rests.
- Let it rest before slicing. A few minutes makes clean slices, just like any egg and potato casserole.
Variations
This recipe is easy to make your own, which is why it’s become one of my favorite frittata recipes for breakfast.
- Add meat: Stir in cooked chorizo, sausage or bacon with the potatoes.
- Swap the cheese: Gouda, Monterey Jack, mozzarella or goat cheese all work perfectly here.
- Use sweet potatoes: Dice them the same size as the baby potatoes.
- Add more heat: Add a diced jalapeño with the poblanos.
- Bake it in a dish: Use a greased 9×13 baking dish to turn it into a classic egg casserole. Like most egg casserole recipes, it may need a few extra minutes in the oven.
Make Ahead and Storage Tips
This is why I love it for the holidays. It’s the perfect make ahead Christmas breakfast.
- Night before: The potato and poblano mixture can be made ahead. Cook it, let it cool and store it in an airtight container in the fridge. The day of, heat your cast iron skillet over medium heat with a little oil, add the potato mixture and warm it through. Then pour in the egg mixture, top with white cheddar and bake as usual.
- Meal prep: Bake it, let it cool, slice it into wedges and store in an airtight container.
- Storage: Keeps in the fridge for up to 4 days (see the FoodSafety.gov cold storage chart).
- Reheat: Microwave a slice for 45 to 60 seconds, or warm the whole skillet at 325°F until heated through.
It reheats so well, which makes it a great potato breakfast casserole for busy weekday mornings too.
Serve It for the Holidays
With family visiting every year, I’m always planning holiday mornings ahead.
This egg bake is the dish I’m counting on this season.
Christmas Morning Breakfast
Christmas morning is all about opening presents in pajamas, not standing at the stove.
Prep the filling on Christmas Eve, then pop it in the oven while everyone gathers around the tree.
It’s an easy Christmas morning breakfast that feels special, and a cozy Christmas breakfast casserole everyone can grab a slice of.
If you’re collecting Christmas breakfast ideas, add this one to the list.
Thanksgiving Breakfast
Thanksgiving morning, the oven is usually reserved for the turkey.
Bake this the day before and reheat slices so everyone has something filling while you cook.
It’s one of the easiest Thanksgiving breakfast ideas I know, and a warm, cheesy Thanksgiving breakfast keeps everyone happy until the big meal.
Holiday Brunch for a Crowd
Hosting brunch? This is one of my favorite holiday brunch recipes because it’s served right in the skillet and looks beautiful on the table.
Bake two skillets side by side to feed a larger group.
It fits right in with your other Christmas brunch recipes, and it’s one of those brunch recipes for a crowd that guests will love.
Pair it with a few make-ahead sides and you’ve got breakfast for a crowd without the stress.
Planning the whole spread? Find more ideas in my Christmas brunch ideas, then bring this egg bake back in the spring for your Easter brunch or a Galentine’s Day brunch with your girls.
It’s a keeper for your collection of brunch recipes all year long.
What to Serve With It
- Fresh fruit or a simple fruit salad
- Salsa, sliced avocado or a drizzle of hot sauce
- Toast, biscuits or warm tortillas
- Coffee, fresh orange juice or mimosas for brunch
- My Chipotle rice if you’re serving it for lunch or brunch
With the poblanos and potatoes, it’s one of my favorite fall breakfast recipes to round out a cozy morning spread.
FAQ
Can I make this egg bake ahead of time? Yes. The potato and poblano mixture can be made ahead and kept in the fridge.
The day of, heat your cast iron skillet with a little oil, add the potato mixture to warm it up, then add the egg mixture and bake.
You can also bake the whole egg bake ahead and reheat it.
Do I need a cast iron skillet? No, any large oven-safe skillet works.
Cast iron is my favorite for egg skillet recipes because it gives you golden, crispy edges. You can also use a greased 9×13 baking dish.
How do I double it for a crowd? Bake two skillets side by side, or double the recipe in a 9×13 dish and add a few extra minutes of baking time. It’s an easy way to make breakfast for a crowd.
Is this a healthy breakfast casserole? It’s packed with protein from the eggs and has plenty of veggies, so it’s a satisfying option.
It does have three cheeses, so if you want a lighter healthy breakfast casserole, use less cheese or swap some of the eggs for egg whites.
Can I freeze it? Yes. Wrap individual slices well and freeze for up to 2 months. Thaw in the fridge overnight and reheat.
A Make-Ahead Breakfast Your Family Will Love
This cheesy poblano potato egg bake is exactly what I want on busy holiday mornings.
It’s made in one skillet, you can prep it ahead, and there’s enough to feed the whole family.
It’s already earned a permanent spot in our rotation, from fall weekends to Christmas morning.
If you make it, I’d love to hear how it turned out.
Leave a comment below, and save this recipe to your breakfast or holiday board on Pinterest so it’s ready when family comes to visit.
Cheesy Poblano Potato Egg Bake
Equipment
- 10 to 12 inch cast iron skillet
Ingredients
- 1 lb baby potatoes diced (about 3 cups)
- 2 poblano peppers diced
- 1/4 red onion chopped
- 10 large eggs
- 2 tbsp plain yogurt
- 1/3 cup Parmesan cheese grated
- 1/3 cup feta cheese crumbled
- 1/3 cup white cheddar cheese for the top
- garlic powder to taste, added in layers
- all purpose seasoning to taste, added in layers
- salt and pepper to taste, added in layers
- 2 tbsp olive oil or butter for cooking
Instructions
- Preheat oven to 350°F.
- In a large oven-safe skillet, heat olive oil or butter over medium heat.
- Add the potatoes and cook until fork-tender, about 10 to 12 minutes. Season with garlic powder, all purpose seasoning, salt and pepper.
- Add the poblano peppers and red onion. Season again with garlic powder, all purpose seasoning, salt and pepper. Cook for 5 to 7 minutes until softened.
- In a bowl, whisk together the eggs, plain yogurt, Parmesan, feta, garlic powder, all purpose seasoning, salt and pepper.
- Pour the egg mixture over the potato and poblano mixture. Sprinkle white cheddar on top and add a final layer of seasonings.
- Bake uncovered for 20 minutes, or until the eggs are set and the top is golden.
- Let cool for a few minutes, then slice and serve.
