Breakfast Casserole
User Reviews
5
Breakfast Casserole
Description
Breakfast Casserole brings together cubed, roasted Yukon Gold potatoes that add a slightly crispy texture and golden color. Sautéed onion, garlic, and bell peppers create a flavorful base, while fresh spinach adds a tender leafy element. These vegetables are combined with a seasoned mixture of eggs, milk, and cheddar cheese, and baked until set. The use of roasted potatoes rather than raw ones adds depth in texture and flavor to the casserole.
The casserole is baked in a 9x13-inch dish at 350°F, allowing the eggs to cook gently and the flavors to meld without overcooking the vegetables. The cheddar cheese adds creaminess and a sharp dairy note. The dish can be sliced into portions and served warm, making it versatile for family meals or gatherings.
This casserole works well served alongside fresh fruit or a light salad to balance the richness. It can be assembled ahead and refrigerated before baking, making it practical for busy mornings or entertaining.
Ingredients
For the potatoes
- 3 potato about 1 pound, chopped into ¼-inch pieces, Yukon gold variety
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt sea salt
- black pepper freshly ground
For the casserole
- 12 egg large
- 1 cup milk any kind
- 1¼ teaspoons salt sea salt
- 2 tablespoons extra-virgin olive oil plus more for the baking dish
- ½ yellow onion chopped, medium
- black pepper freshly ground
- 2 garlic chopped, cloves
- 1 red bell pepper stemmed, seeded, and chopped
- 1 green bell pepper stemmed, seeded, and chopped
- 1 cup spinach roughly chopped, fresh
- 4 green onions chopped
- 1½ cups cheddar cheese shredded
Instructions
- Roast the potatoes: Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the potatoes on the baking sheet. Drizzle with the olive oil and sprinkle with the salt and several grinds of pepper. Toss to coat. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or until tender and browned.
- Make the casserole: Reduce the oven temperature to 350°F and oil a 9x13-inch baking dish.
- In a large bowl, whisk together the eggs, milk, and ¼ teaspoon of the salt. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion, the remaining 1 teaspoon salt, and several grinds of pepper. Cook, stirring occasionally, for 5 to 8 minutes, or until soft. Add the garlic, red pepper, and green pepper and cook, stirring occasionally, for 2 minutes. Add the spinach and half the green onions and toss until the spinach is just wilted.
- Spread the potatoes in an even layer in the prepared baking dish. Top with 1 cup of the cheese, followed by the sautéed veggies. Pour in the egg mixture and sprinkle with the remaining ½ cup cheese and the reserved green onions.
- Bake for 40 to 45 minutes, or until the eggs are set.
- Let stand for 5 minutes before slicing and serving.
User Reviews
Overall Rating
5
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