Description
This hearty and flavorful breakfast casserole combines roasted potatoes, sautéed vegetables, and a rich egg and cheese mixture baked to perfection. It offers a satisfying start to your day, packed with colorful bell peppers, spinach, and savory cheddar cheese, perfect for family breakfasts or brunch gatherings.
Ingredients
For the potatoes
- 3 Yukon Gold potatoes, about 1 pound, chopped into ¼-inch pieces, or 1 pound frozen hash brown potatoes
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
For the casserole
- 12 large eggs
- 1 cup milk
- 1¼ teaspoons sea salt, divided
- 2 tablespoons extra-virgin olive oil, plus more for 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
- 1½ cups shredded cheddar cheese, divided
Instructions
- Roast the Potatoes: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the chopped potatoes with olive oil, sea salt, and freshly ground black pepper until evenly coated. Spread them in a single layer on the baking sheet and roast for 20 to 25 minutes until the potatoes are tender and browned, stirring once halfway through.
- Prepare the Baking Dish and Egg Mixture: Reduce the oven temperature to 350°F (175°C) and lightly oil a 9×13-inch baking dish. In a large bowl, whisk together the eggs, milk, and a quarter teaspoon of sea salt until fully combined, then set aside.
- Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion along with the remaining 1 teaspoon of salt and several grinds of black pepper. Cook, stirring occasionally, for 5 to 8 minutes until the onion softens. Incorporate the chopped garlic, red bell pepper, and green bell pepper, cooking for another 2 minutes while stirring occasionally. Add the spinach and half of the chopped green onions, tossing until the spinach just wilts.
- Assemble the Casserole: Spread the roasted potatoes evenly in the prepared baking dish. Sprinkle 1 cup of shredded cheddar cheese over the potatoes. Layer the sautéed vegetables on top. Pour the egg and milk mixture evenly over the vegetables, then finish by sprinkling the remaining ½ cup of cheddar cheese and the reserved green onions on top.
- Bake the Casserole: Place the baking dish in the oven and bake for 40 to 45 minutes, until the eggs are fully set and the cheese is melted and slightly golden.
- Rest and Serve: Remove the casserole from the oven and let it stand for 5 minutes before slicing. Serve warm for a delicious and comforting breakfast.
Notes
- You can substitute frozen hash brown potatoes for fresh Yukon Gold potatoes to save prep time.
- Feel free to swap out cheddar cheese for your favorite cheese blends like Monterey Jack or mozzarella for a different flavor profile.
- This casserole can be prepared the night before and baked fresh in the morning for convenience.
- Adding cooked breakfast sausage or bacon can add extra protein and flavor if desired.
- To make this dish vegetarian, ensure the cheese used is vegetarian-friendly and omit any meat additions.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
