Ina Garten’s breakfast casserole recipe

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Ina Garten casserole

This casserole is not only super delicious, it’s also very versatile and practical. The ingredients are very simple – you can find most of them in your local grocery store. All you need is several types of cheese, eggs and potatoes and you have an over the top meal. You don’t need to have any special equipment or skills. If you want to make more of it, just double the ingredients or cook in 2 batches.

Ina Garten's breakfast casserole recipe

Ina Garten proves that healthy cooking doesn't have to be boring. This quick and easy casserole recipe is very satisfying and you will feel good eating it. It comes together in an hour and you can meal prep the components for an effortless breakfast.

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 356 kcal


  • 1 stick butter, divided
  • 450 g potatoes, diced
  • 8 eggs, large
  • 15 oz ricotta cheese
  • 3/4 pound grated Gruyere cheese
  • 8 ml salt
  • 8 ml black pepper
  • 200 ml basil leaves
  • 80 ml flour
  • 8 ml baking powder


  1. Preheat the oven to 350F. Melt the butter in a pan over medium heat. Fry the potatoes until cooked, which is about 15 minutes. Take a dish and melt more butter in the microwave.

  2. Take a bowl and mix the rest of the ingredients except flour. When everything is combined. Sprinkle it with the flour and stir into the first mixture.

  3. Pour the mixture over the potatoes. Place the pan in the oven. Bake the casserole for 50 minutes. It should be puffy and brown. Insert the knife in the middle, it should come out clean. Serve immediately or refrigerate for 3 days.


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