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breakfast casserole

Hearty Breakfast Casserole: Perfect for Make-Ahead Mornings

This breakfast casserole is a comforting, make-ahead dish filled with hearty ingredients and flavors, perfect for family gatherings or lazy mornings.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 6 slices
Calories 350 kcal

Equipment

  • - Oven
  • - Skillet
  • - Baking dish
  • - Large bowl

Ingredients
  

For the Base

  • 4 cups Yukon Gold Potatoes Can substitute with sweet potatoes.
  • 2 tablespoons Extra-Virgin Olive Oil Any neutral oil can be used.
  • 1 teaspoon Sea Salt Adjust to taste.

For the Egg Mixture

  • 8 large Large Eggs Egg whites can be used for a lower-calorie option.
  • 1 cup Milk Any dairy or non-dairy milk works.

For the Flavor

  • 1 medium Yellow Onion Can substitute with shallots.
  • 2 cloves Garlic Cloves Use garlic powder if unavailable.

For the Veggies

  • 1 cup Red and Green Bell Peppers Any bell pepper can be used.
  • 2 cups Fresh Spinach Kale or Swiss chard can be substituted.
  • ½ cup Green Onions Can be replaced with chives.

For the Topping

  • 2 cups Shredded Cheddar Cheese Can swap for mozzarella or dairy-free cheese.

Instructions
 

Directions

  • Preheat your oven to 425°F (220°C).
  • Toss chopped Yukon Gold potatoes with extra-virgin olive oil, sea salt, and pepper, then roast for 20-25 minutes until golden brown and tender.
  • In a large bowl, whisk together the large eggs, milk, and a pinch of salt until well combined and frothy. Set aside.
  • Heat a splash of olive oil in a skillet and sauté the yellow onion until soft. Add minced garlic and bell peppers, cooking for another 2 minutes. Fold in fresh spinach and half of the green onions until just wilted.
  • In an oiled 9x13-inch baking dish, spread the roasted potatoes evenly. Add two-thirds of the shredded cheddar cheese, followed by the sautéed veggies. Pour the egg mixture over everything and finish with remaining cheese and green onions.
  • Bake in the preheated oven at 350°F (175°C) for 40-45 minutes, or until the eggs are set and the top is golden. Let it sit for 5 minutes before serving.

Notes

Chop potatoes evenly for optimal roasting. Allow casserole to rest before slicing. Can be prepared a day ahead and kept in the fridge for baking.
Keyword Breakfast Casserole, brunch, comfort food, hearty breakfast, Make-Ahead Breakfast