When it comes to breakfast and brunch, there's nothing quite like a hearty and delicious casserole. And today, we're going to explore a make - ahead potato egg casserole that takes things to a whole new level with the addition of indulgent Asiago cheese and peppery arugula.

Let's start with the ingredients. For this amazing casserole, you'll need some potatoes. Opt for Yukon Gold potatoes as they have a buttery flavor and hold their shape well during baking. You'll also need fresh eggs, which are the base of our casserole. A generous amount of Asiago cheese is a must - have. Its nutty and sharp flavor will add a depth of taste that you won't be able to resist. And of course, fresh arugula brings a wonderful peppery kick and a touch of freshness to the dish.

Begin by preheating your oven to 375°F (190°C). Wash and peel the potatoes, then cut them into small cubes. Place the potato cubes in a large pot of salted water and bring it to a boil. Let the potatoes cook until they are tender but still slightly firm, which usually takes about 10 - 12 minutes. Drain the potatoes well and set them aside.

While the potatoes are cooking, you can start preparing the egg mixture. In a large bowl, crack several eggs. You can use around 6 - 8 eggs depending on the size of your casserole dish. Add a pinch of salt, a dash of black pepper, and a little bit of milk. Whisk the eggs, salt, pepper, and milk together until they are well - combined. The milk will make the eggs extra creamy.

Now, it's time to assemble the casserole. Grease a 9x13 - inch baking dish with some butter or non - stick cooking spray. Spread the cooked potato cubes evenly across the bottom of the dish. Sprinkle a layer of shredded Asiago cheese over the potatoes. You can use about 1 - 1.5 cups of cheese, depending on how cheesy you like it. Pour the egg mixture over the potatoes and cheese, making sure it covers everything evenly.

Next, take a bunch of fresh arugula and wash it thoroughly. Pat the arugula dry with a paper towel and then scatter it over the top of the egg mixture. You can also add a little more cheese on top of the arugula for an extra cheesy crust.

Place the casserole dish in the preheated oven and bake it for about 35 - 40 minutes. The eggs should be set, and the top should be golden brown and slightly crispy. You can check if it's done by inserting a toothpick into the center of the casserole. If it comes out clean, then it's ready.

One of the great things about this potato egg casserole is that it can be made ahead of time. You can assemble the casserole the night before and refrigerate it. In the morning, just take it out of the fridge about 30 minutes before you want to bake it, and then pop it in the oven. This is perfect for busy mornings when you don't have a lot of time to cook.

When the casserole is ready, let it cool for a few minutes before serving. You can cut it into squares and serve it hot. It makes a great breakfast or brunch option, especially when served with a side of fresh fruit or a cup of coffee. The combination of the creamy eggs, buttery potatoes, nutty Asiago cheese, and peppery arugula creates a symphony of flavors in your mouth.

Whether you're having a family gathering, a weekend brunch with friends, or just want to treat yourself to a delicious breakfast, this make - ahead potato egg casserole with Asiago cheese and arugula is sure to be a hit. So, go ahead and give it a try, and enjoy the wonderful taste of this indulgent breakfast dish.

You can also customize this casserole according to your preferences. If you don't like arugula, you can use spinach or kale instead. You can also add some cooked bacon, sausage, or ham for a meaty twist. The possibilities are endless.

In conclusion, this potato egg casserole is a versatile, delicious, and easy - to - make dish that will become a staple in your breakfast and brunch repertoire. So, roll up your sleeves, gather the ingredients, and start cooking this amazing casserole today!