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Breakfast Casserole
5 from 168 votes

Breakfast Casserole

This Breakfast Casserole combines roasted Yukon Gold potatoes with sautéed onions, garlic, bell peppers, and spinach, all baked into an egg and cheese base. The dish offers a hearty texture from the roasted potatoes with a rich, savory flavor enhanced by cheddar cheese and fresh vegetables. It provides a filling meal option suitable for breakfast or brunch and can be prepared ahead for convenience.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 12
Course: Breakfast, Brunch
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Make the casserole: Reduce the oven temperature to 350°F and oil a 9x13-inch baking dish.
  3. In a large bowl, whisk together the eggs, milk, and ¼ teaspoon of the salt. Set aside.
  4. 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.
  5. 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.
  6. Bake for 40 to 45 minutes, or until the eggs are set.
  7. Let stand for 5 minutes before slicing and serving.