Irresistible Easter Breakfast Casserole with Veggies and Cheese
This Easter Breakfast Casserole combines layers of Yukon Gold potatoes, sautéed veggies, and creamy eggs for a delightful brunch experience.
Equipment
- - Oven
- - Skillet
- - Baking dish
- - Mixing bowl
- - Parchment paper
Ingredients
For the Base
- 2 pounds Yukon Gold Potatoes or frozen hash browns
- 2 tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Sea Salt
For the Egg Mixture
- 8 large Large Eggs
- 1 cup Milk
For the Vegetables
- 1 cup Yellow Onion diced
- 2 cloves Garlic Cloves minced
- 1 cup Red Bell Pepper diced
- 1 cup Green Bell Pepper diced
- 2 cups Fresh Spinach chopped
- 1 cup Green Onions for garnish
For the Topping
- 2 cups Shredded Cheddar Cheese or your favorite cheese variety
Instructions
Preparation Steps
- Preheat your oven to 425°F.
- Chop Yukon Gold potatoes into ¼-inch cubes and toss with olive oil, sea salt, and pepper. Roast on a parchment-lined baking sheet for 20-25 minutes.
- In a large bowl, whisk together the eggs, milk, and sea salt.
- In a skillet over medium heat, sauté onions until soft, then add garlic, bell peppers, and spinach. Cook until spinach wilts.
- Grease a 9x13-inch baking dish. Layer the roasted potatoes, sautéed veggies, and egg mixture. Top with cheese and green onions.
- Bake in the oven at 350°F for 40-45 minutes or until set and bubbly. Let it rest for 5 minutes before serving.
Notes
Customize with seasonal vegetables as desired. Allow casserole to cool for 5 minutes before serving for easier slicing.