Easter Breakfast Casserole: Easy, Hearty, and Deliciously Satisfying
This Easter Breakfast Casserole combines hearty Yukon Gold potatoes, vibrant vegetables, and creamy cheddar cheese, making it the perfect dish for your festive brunch.
Equipment
- - 9×13-inch baking dish
- - Skillet
- - Mixing bowl
- - Oven
Ingredients
For the Casserole Base
- 4 cups Yukon Gold Potatoes Chopped into ¼-inch cubes
- 2 tablespoons Extra-Virgin Olive Oil Can swap with canola oil if preferred
- 1 teaspoon Sea Salt Adjust according to taste
- 6 large Large Eggs No substitutes recommended
- 1 cup Milk Dairy-free milk offers a lactose-free version
For the Flavorful Filling
- 1 medium Yellow Onion Chopped
- 3 cloves Garlic Minced, adjust as preferred
- 1 cup Red Bell Pepper Chopped
- 1 cup Green Bell Pepper Chopped
- 3 cups Fresh Spinach Can substitute with kale
For the Topping
- ½ cup Green Onions Chopped
- 2 cups Shredded Cheddar Cheese Other varieties like Monterey Jack work as well
Instructions
Steps
- Preheat the oven to 425°F. Chop the Yukon Gold potatoes into ¼-inch cubes, then toss them with olive oil, sea salt, and pepper. Roast for 20-25 minutes until golden and tender.
- In a mixing bowl, whisk together the large eggs, milk, and ¼ teaspoon of sea salt. Set aside.
- In a skillet, sauté the chopped yellow onion with a pinch of salt and pepper until softened. Add minced garlic, red and green bell peppers, and fresh spinach, cooking until the spinach wilts.
- In a greased baking dish, layer the roasted potatoes, followed by the sautéed vegetables. Pour the egg mixture evenly over the top, then sprinkle with cheese and green onions.
- Reduce oven temperature to 350°F and bake for 40-45 minutes until set and golden. Let cool for 5 minutes before slicing.
Notes
This casserole can be assembled a day in advance and refrigerated. Bake on the day you plan to serve it for a fresh, hearty dish.