Mix the eggs: In a medium bowl, whisk together the eggs, salt, and optional black pepper until fully combined and slightly frothy.
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Combine: Pour the whisked eggs evenly over the potatoes, allowing the mixture to seep into every corner. Sprinkle shredded cheddar over the top.
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Bake: Place the pan in the preheated oven and bake 35–45 minutes, or until the eggs are set, edges are lightly golden, and a knife inserted in the center comes out mostly clean.
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Rest and serve: Let the casserole sit 5–10 minutes before slicing into six squares. Serve warm directly from the pan.
Tips & Variations
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Cheese swap: Use sharp cheddar, Colby Jack, or smoked cheese for more flavor.
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Add color: Sprinkle paprika or dried parsley on top before baking.
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Crispier edges: Bake on the lower-middle rack toward the longer end of the time; cover loosely with foil if cheese browns too quickly.
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Meal prep: Shred potatoes the night before and store in cold water in the fridge; drain and pat dry before assembling.
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Reheating: Leftovers reheat well in the oven or air fryer at 350°F until hot and edges crisp.
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Smaller batches: Divide into two smaller pans—enjoy one immediately and refrigerate the other for easy breakfasts later.
