Delicious Easter Breakfast Casserole with Roasted Veggies
This Easter Breakfast Casserole combines savory roasted veggies and Yukon Gold potatoes, making it a festive, flavorful addition to your holiday brunch.
Equipment
- Oven
- Skillet
- Baking dish
- Mixing bowl
- Cutting board
- - Knife
Ingredients
For the Base
- 4 cups Yukon Gold Potatoes chopped into ¼-inch cubes
- 2 tablespoons Extra-Virgin Olive Oil high-quality for best flavor
- 1 teaspoon Sea Salt adjust to taste
- ½ teaspoon Black Pepper freshly ground
For the Egg Mixture
- 8 large Large Eggs whisked well
- 1 cup Milk can substitute with non-dairy milk
For the Veggies
- 1 cup Onion chopped, can swap for shallots
- 2 cloves Garlic minced
- 1 cup Bell Peppers (Red and Green) chopped
- 2 cups Fresh Spinach can use other leafy greens
For the Flavor Boost
- ½ cup Green Onions chopped for garnish
- 2 cups Shredded Cheddar Cheese can substitute with mozzarella or pepper jack
Instructions
Preparation
- Preheat your oven to 425°F. Toss the chopped Yukon Gold potatoes with extra-virgin olive oil, sea salt, and black pepper. Roast them for 20–25 minutes until they are tender and golden brown.
- In a spacious bowl, whisk together the large eggs, milk, and a pinch of sea salt until well combined and fluffy. Set this mixture aside for later.
- In a skillet, warm a splash of extra-virgin olive oil over medium heat. Add the chopped onion along with salt and black pepper, cooking until soft for about 5–8 minutes. Stir in the garlic and bell peppers, cooking for an additional 2 minutes. Finally, fold in the fresh spinach and half the green onions until wilted.
- Grease a 9x13-inch baking dish, then layer the roasted potatoes, two-thirds of the shredded cheddar cheese, sautéed veggies, and the egg mixture. Top with the remaining cheese and sprinkle with green onions.
- Lower the oven temperature to 350°F and bake the casserole for 40–45 minutes, or until the eggs are set and the top is golden. Allow it to cool for 5 minutes before slicing and serving.
Notes
Optional: Serve with a sprinkle of additional green onions for a fresh touch. Store leftovers in an airtight container for up to 3 days.