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breakfast casserole

Delicious Breakfast Casserole You Can Make Ahead for Brunch

This breakfast casserole is a hearty, make-ahead dish perfect for brunch, featuring roasted potatoes, vibrant veggies, and fluffy eggs.
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Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 8 slices
Calories 350 kcal

Equipment

  • Baking dish
  • Mixing bowl
  • Skillet
  • Oven

Ingredients
  

For the Base

  • 4 cups Yukon Gold Potatoes Can substitute with sweet potatoes.
  • 2 tablespoons Extra-Virgin Olive Oil Any neutral oil can work if needed.
  • 1 teaspoon Sea Salt Adjust according to personal taste.

For the Egg Mixture

  • 8 large Large Eggs Feel free to use egg whites for a lighter version.
  • 1 cup Milk Almond milk makes a great dairy-free alternative.

For the Veggies

  • 1 medium Medium Yellow Onion Shallots work well for a milder taste.
  • 2 cloves Garlic Cloves Fresh garlic is preferred for the best flavor.
  • 1 medium Red Bell Pepper Any bell pepper works here.
  • 1 medium Green Bell Pepper Can be omitted for a simpler dish.
  • 4 cups Fresh Spinach Kale or Swiss chard can be excellent substitutes.
  • 2 tablespoons Green Onions Scallions are a nice alternative.

For the Topping

  • 2 cups Shredded Cheddar Cheese Try Monterey Jack for variety.

Instructions
 

How to Make Breakfast Casserole

  • Preheat your oven to 425°F. Toss chopped Yukon Gold potatoes with extra-virgin olive oil, sea salt, and a splash of pepper. Roast for 20-25 minutes until they are tender and nicely browned.
  • In a mixing bowl, whisk together large eggs, milk, and a pinch of sea salt. Set this mixture aside for later.
  • Heat a drizzle of olive oil in a skillet. Sauté the medium yellow onion with a sprinkle of salt until soft, about 5-8 minutes. Add minced garlic and red bell peppers, cooking for an additional 2 minutes. Toss in fresh spinach and half of the chopped green onions until just wilted.
  • In a greased baking dish, spread the roasted potatoes evenly. Layer on the sautéed veggies, sprinkle with shredded cheddar cheese, then pour the egg mixture over it all. Top with the remaining cheese and green onions for that perfect finishing touch.
  • Place the assembled dish in the oven and bake at 350°F for 40-45 minutes until the eggs are set and the top is golden. Allow it to stand for 5 minutes before slicing; this will help the casserole hold together beautifully.

Notes

Serve with fresh fruit or a light salad for a refreshing balance.
Keyword breakfast casserole, brunch, eggs, hearty, make-ahead, Vegetables