Description
This hearty Breakfast Casserole combines roasted Yukon Gold potatoes, sautéed vegetables, fluffy eggs, and melty cheddar cheese baked to perfection. It’s a flavorful and filling dish perfect for a family breakfast or brunch gathering, with a balance of protein, veggies, and comforting textures.
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 (divided)
Vegetables & Cheese
- 2 tablespoons extra-virgin olive oil (plus more for the baking dish)
- 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, divided)
- 1½ cups shredded cheddar cheese (divided)
Instructions
- Roast the Potatoes: Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the chopped potatoes on the sheet, drizzle with olive oil, sprinkle with sea salt and freshly ground pepper, and toss to coat. Spread them into an even layer and roast for 20 to 25 minutes until tender and browned.
- Prepare the Baking Dish and Egg Mixture: Reduce oven temperature to 350°F and oil a 9×13-inch baking dish. In a large bowl, whisk together the eggs, milk, and ¼ teaspoon sea salt; set aside.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion, the remaining 1 teaspoon sea salt, and pepper. Cook for 5 to 8 minutes until the onion softens. Add garlic, red and green bell peppers, cooking for 2 more minutes, then add spinach and half the green onions and toss until the spinach wilts.
- Assemble the Casserole: Spread the roasted potatoes evenly in the prepared baking dish. Top with 1 cup of shredded cheddar cheese, then the sautéed vegetables. Pour the egg mixture evenly over the vegetables. Sprinkle remaining ½ cup cheese and reserved green onions on top.
- Bake: Bake the casserole for 40 to 45 minutes at 350°F, or until the eggs are set and the top is lightly golden.
- Rest and Serve: Let the casserole stand for 5 minutes before slicing into portions and serving warm.
Notes
- This casserole is perfect for feeding a crowd and can be made ahead of time for convenience.
- You can customize the vegetables based on preference or seasonal availability.
- Using Yukon Gold potatoes ensures a nice creamy texture after roasting.
- For a richer flavor, use whole milk or add a splash of cream instead of milk.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 225mg
