Breakfast Casserole
A delicious and nutritious breakfast casserole loaded with roasted potatoes, colorful bell peppers, spinach, and eggs, perfect for feeding a crowd and meal prepping with minimal effort
Ingredients
For the Roasted 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 extra for baking dish)
½ medium yellow onion, chopped
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
Line a baking sheet with parchment paper
Place potatoes on the sheet
Drizzle with olive oil, salt, and pepper
Toss to coat evenly
Roast for 20-25 minutes until tender and browned
Prepare the Casserole:
Reduce oven temperature to 350°F
Oil a 9x13-inch baking dish
In a large bowl, whisk eggs, milk, and ¼ teaspoon salt
Heat olive oil in a large skillet over medium heat
Sauté onions with salt and pepper for 5-8 minutes
Add garlic and bell peppers, cook for 2 minutes
Add spinach and half the green onions, toss until spinach wilts
Assemble and Bake:
Spread roasted potatoes in an even layer in the baking dish
Top with 1 cup of cheese
Add sautéed vegetables
Pour egg mixture over the vegetables
Sprinkle remaining cheese and green onions
Bake for 40-45 minutes until eggs are set
Let stand for 5 minutes before serving
Notes
Nutritional Information (per serving)
- Calories: 220
- Protein: 12g
- Fat: 15g
- Carbohydrates: 10g
- Fiber: 2g