Description
This hearty Breakfast Casserole is a delicious way to start the day, packed with flavorful ingredients like roasted potatoes, bell peppers, spinach, and cheddar cheese. Perfect for feeding a crowd or meal prepping for the week!
Ingredients
Scale
Potatoes:
- 3 Yukon Gold potatoes (about 1 pound, chopped into ¼-inch pieces)
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper
Egg Mixture:
- 12 large eggs
- 1 cup milk (any kind)
- 1¼ teaspoons sea salt
- 2 tablespoons extra-virgin olive oil (plus more for the baking dish)
Veggies and Cheese:
- ½ medium yellow onion (chopped)
- Freshly ground black pepper
- 2 garlic cloves (chopped)
- 1 red bell pepper (stemmed, seeded, and chopped)
- 1 green bell pepper (stemmed, seeded, and chopped)
- 1 cup fresh spinach (roughly chopped)
- 4 green onions (chopped)
- 1½ cups shredded cheddar cheese
Instructions
- Roast the potatoes: Preheat the oven to 425°F. Toss potatoes with olive oil, salt, and pepper. Roast for 20-25 minutes.
- Make the casserole: Reduce oven to 350°F. Oil a 9×13-inch baking dish.
- Prepare the egg mixture: Whisk eggs, milk, and salt in a bowl.
- Sauté veggies: Cook onion, garlic, peppers, and spinach in olive oil until soft.
- Assemble: Layer potatoes, cheese, veggies in the baking dish. Pour in the egg mixture.
- Bake: Bake for 40-45 minutes until set.
- Serve: Let it rest for 5 minutes before slicing.
Notes
- You can customize this casserole with your favorite veggies or add cooked breakfast meats like sausage or bacon.
- This casserole can be prepared the night before and baked in the morning for a quick breakfast option.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 280mg
Keywords: Breakfast Casserole, Egg Casserole, Brunch Recipe
