Description
This hearty Breakfast Casserole combines roasted Yukon Gold potatoes, sautéed fresh vegetables, fluffy eggs, and melted cheddar cheese for a satisfying meal perfect for feeding a crowd. With a flavorful blend of bell peppers, spinach, and green onions, this casserole is both colorful and wholesome, ideal for any breakfast or brunch occasion.
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, to taste
Egg Mixture
- 12 large eggs
- 1 cup milk (any kind)
- 1¼ teaspoons sea salt (divided)
Vegetables & Sautéing
- 2 tablespoons extra-virgin olive oil (plus more for greasing the baking dish)
- ½ medium yellow onion, chopped
- Freshly ground black pepper, to taste
- 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 (divided)
Cheese
- 1½ cups shredded cheddar cheese (divided)
Instructions
- Roast the Potatoes: Preheat oven to 425°F and line a baking sheet with parchment paper. Toss chopped Yukon Gold potatoes with 1 tablespoon olive oil, ½ teaspoon sea salt, and freshly ground black pepper. Spread evenly on the baking sheet and roast for 20 to 25 minutes until tender and browned.
- Prepare the Casserole Dish and Egg Mixture: Reduce oven temperature to 350°F and grease a 9×13-inch baking dish with olive oil. In a large bowl, whisk together the eggs, milk, and ¼ teaspoon sea salt. Set aside.
- Sauté the Vegetables: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion, remaining 1 teaspoon sea salt, and freshly ground black pepper. Cook for 5 to 8 minutes until the onion is soft. Add chopped garlic, red bell pepper, and green bell pepper, and cook for an additional 2 minutes. Toss in spinach and half of the chopped green onions, cooking just until the spinach wilts.
- Assemble the Casserole: Spread the roasted potatoes evenly in the prepared baking dish. Sprinkle 1 cup of shredded cheddar cheese over the potatoes, then layer the sautéed vegetables on top. Pour the egg mixture evenly over everything. Finally, sprinkle the remaining ½ cup shredded cheddar cheese and the reserved chopped green onions on top.
- Bake the Casserole: Place the baking dish in the oven and bake for 40 to 45 minutes, or until the eggs are fully set and the cheese is melted and slightly golden.
- Rest and Serve: Remove from the oven and let the casserole stand for 5 minutes before slicing and serving.
Notes
- This breakfast casserole is perfect for serving a large group and can be prepared a day ahead for convenience.
- For a make-ahead option, assemble the casserole and refrigerate overnight before baking.
- Use any type of milk you prefer: whole, skim, or a plant-based alternative works well.
- Adjust the seasoning with salt and pepper to your taste before baking.
Nutrition
- Serving Size: 1 slice (1/12th of casserole)
- Calories: 280
- Sugar: 3g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 275mg
