Savory Breakfast Casserole with Roasted Veggies You'll Love
Try this comforting breakfast casserole, filled with roasted veggies and a cheesy egg mixture, perfect for any gathering.
Equipment
- - Oven
- - Skillet
- - 9×13-inch baking dish
- - Mixing bowl
Ingredients
For the Base
- 1 pound Yukon Gold Potatoes or 1 pound of frozen hash browns
- 2 tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Sea Salt adjust to taste
- 8 large Large Eggs
- 1 cup Milk or non-dairy milk for dairy-free option
For the Vegetables
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 1 cup Red and Green Bell Peppers chopped
- 2 cups Fresh Spinach chopped
- 1/4 cup Green Onions for garnish, can use chives
For the Cheese
- 2 cups Shredded Cheddar Cheese or substitute your favorite cheese
Instructions
Preparation
- Preheat your oven to 425°F. Toss the chopped Yukon Gold potatoes in olive oil, sea salt, and pepper. Roast for 20-25 minutes until they're golden brown and tender.
- In a large bowl, whisk together the large eggs, milk, and a pinch of sea salt.
- In a skillet, warm some olive oil over medium heat. Sauté the chopped onion until softened, then add the garlic, bell peppers, and fresh spinach, cooking until everything is tender.
- In an oiled 9x13-inch baking dish, layer the roasted potatoes, half of the shredded cheese, then the sautéed veggies. Pour over the egg mixture and top with remaining cheese and green onions.
- Bake in the oven at 350°F for 40-45 minutes, until the eggs have set. Let it stand for 5 minutes before slicing.
Notes
This breakfast casserole can be made a day in advance and refrigerated unbaked. Just pop it in the oven the next morning for a hassle-free breakfast.