Potato And Vegetable Breakfast Casserole

Name: Potato And Vegetable Breakfast Casserole
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 1½ pounds small potatoes, cut into ¼-inch cubes; 3 tablespoons extra-virgin olive oil, divided; Sea salt and freshly ground black pepper; 1 medium yellow onion, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 3 garlic cloves, minced; 5 ounces baby spinach; 3 green onions, chopped, divided; 12 large eggs; ½ cup milk of choice; 1¼ cups shredded sharp cheddar cheese, divided

This potato and vegetable breakfast casserole combines cubed potatoes, sautéed bell peppers, spinach, and 12 eggs in one hearty dish designed to feed a crowd and prepared ahead for convenience.

🥗Vegetarian 🥗Gluten-Free

Total

1h 20m

Servings

12

Difficulty

Hard

Est. Cost

$23–$38

Recipe Source

View original recipe

From Love And Lemons

Ingredients

1½ pounds small potatoes, cut into ¼-inch cubes

3 tablespoons extra-virgin olive oil, divided

Sea salt and freshly ground black pepper

1 medium yellow onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

3 garlic cloves, minced

5 ounces baby spinach

3 green onions, chopped, divided

12 large eggs

½ cup milk of choice

1¼ cups shredded sharp cheddar cheese, divided

12 Ingredients

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Instructions

1
Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
2
Place the potatoes on the prepared baking sheet and drizzle with 2 tablespoons of the olive oil. Season generously with salt and pepper and toss. Roast for 20 to 25 minutes, or until tender and browned.
3
Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, for 5 minutes, or until soft.
4
Add the bell peppers and garlic and cook for 2 minutes.
5
Add the spinach and half of the green onions and cook until the spinach is just wilted. Season with salt and pepper and set aside.
6
In a large bowl, whisk together the eggs, milk, and ¼ teaspoon salt.
7
Reduce the oven temperature to 350°F. Lightly oil a 9×13-inch baking dish.
8
Spread the roasted potatoes in the prepared baking dish. Top with ¾ cup of the cheddar cheese, then the sautéed vegetables.
9
Pour the egg mixture over the vegetables and top with the remaining ½ cup cheddar cheese and remaining green onions.
10
Bake for 40 to 45 minutes, or until the eggs are set. Let stand for 5 minutes before slicing and serving.

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Tips & Notes

Pro tips

Cut potatoes into uniform ¼-inch cubes so they cook evenly; smaller pieces ensure tender potatoes throughout.
Sauté the potatoes, onions, and peppers in olive oil until the potatoes begin to soften before adding to the egg mixture—this prevents undercooked vegetables.
Squeeze excess moisture from spinach after thawing (if using frozen) to prevent a watery casserole.
Let the assembled casserole sit at room temperature for 15 minutes before baking for more even cooking.

Substitutions

Red bell pepper → orange or green bell pepper (same volume, slightly different flavor profile)
Baby spinach → kale or Swiss chard (massage or blanch briefly if using tougher greens)
Extra-virgin olive oil → butter or neutral oil (olive oil provides the best flavor here)
Small potatoes → russet potatoes (peel if preferred; cut slightly smaller since russets are larger)