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

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.