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5.0 from 3 votes

Veggie, Potato, and Gruyere Egg Casserole

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 4
Course: Breakfast
Cuisine: American

Ingredients

  • 1 tbsp olive oil
  • ½ small yellow onion diced
  • Pinch of Crushed Red Pepper Flakes to taste
  • 5 stalks of asparagus woody ends removed and cut into thirds
  • 5 grape tomatoes halved
  • 1 clove garlic minced
  • 1½ cups baby spinach chopped
  • Sea Salt and Freshly Cracked Pepper to taste
  • 6 large eggs
  • ½ cup milk
  • 1½ cups frozen diced potatoes O'Brian you don’t have to thaw or cook the potatoes
  • 1 cup gruyere cheese shredded, divided
Serving:
  • sour cream
  • hot sauce

Instructions

    Cup of Yum
  1. Heat the oven to 350 degrees. Coat an 8×8 baking dish with cooking spray.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the onion and crushed red pepper flakes, to taste, to the skillet and cook until tender, about 2-3 minutes.
  4. Add the asparagus and cook for 1 minute.
  5. Add the tomatoes and garlic and cook for 1 minute, stirring constantly.
  6. Add the spinach, then immediately remove it from heat.
  7. Season with sea salt and freshly cracked pepper, to taste. Set aside to cool.
  8. In a large bowl, whisk the eggs together with the milk; season with sea salt and freshly cracked pepper to taste.
  9. Stir in the cooled cooked vegetables, frozen potatoes, and most of the shredded cheese.
  10. Pour the mixture into the prepared baking dish and top with the remaining cheese.
  11. Place into the oven and bake for 40-45 minutes or until the eggs are firm and the top is slightly golden brown.
  12. Let stand for 10 minutes before cutting and serving.
  13. Serve with sour cream and hot sauce on the side. Enjoy.