This hearty breakfast casserole is packed with potatoes and veggies, making it a delicious and easy make-ahead dish that’s perfect for feeding a crowd!
INGREDIENTS
For the Potatoes
- 3 Yukon Gold potatoes (about 1 pound), chopped into ¼-inch pieces
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper
For the Casserole
- 12 large eggs
- 1 cup milk (any kind)
- 1¼ teaspoons sea salt
- 2 tablespoons extra-virgin olive oil, plus more for greasing the baking dish
- ½ medium yellow onion, chopped
- Freshly ground black pepper
- 2 garlic cloves, chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 1 green bell pepper, stemmed, seeded, and chopped
- 1 cup fresh spinach, roughly chopped
- 4 green onions, chopped
- 1½ cups shredded cheddar cheese
INSTRUCTIONS
Roast the Potatoes
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Spread the chopped potatoes onto the baking sheet, drizzle with olive oil, and season with salt and several grinds of black pepper. Toss to coat.
- Arrange in an even layer and roast for 20 to 25 minutes, until tender and golden brown.
Prepare the Casserole
- Lower the oven temperature to 350°F and lightly grease a 9×13-inch baking dish with olive oil.
- In a large bowl, whisk together the eggs, milk, and ¼ teaspoon salt. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion, the remaining 1 teaspoon salt, and a few grinds of black pepper. Cook, stirring occasionally, for 5 to 8 minutes, until softened.
- Stir in the garlic, red bell pepper, and green bell pepper. Cook for 2 minutes, stirring occasionally.
- Add the spinach and half the green onions, tossing until the spinach just wilts.
Assemble and Bake
- Spread the roasted potatoes evenly in the prepared baking dish. Sprinkle with 1 cup of shredded cheese, then layer the sautéed vegetables on top.
- Pour the egg mixture evenly over the vegetables, then top with the remaining ½ cup of cheese and the reserved green onions.
- Bake for 40 to 45 minutes, or until the eggs are fully set.
- Let the casserole rest for 5 minutes before slicing and serving.
Enjoy!
