Easter Breakfast Casserole: A Hearty Brunch Dream
Easter Breakfast Casserole is a makes-ahead, hearty dish perfect for gatherings, featuring layers of potatoes, vegetables, and cheese.
Equipment
- Oven
- 9×13-inch baking dish
- Skillet
- Mixing bowl
- Baking sheet
Ingredients
For the Casserole
- 2 lbs Yukon Gold Potatoes Chopped into small cubes
- 2 tablespoons Extra-Virgin Olive Oil Can substitute with preferred cooking oil
- 1 teaspoon Sea Salt Adjust based on dietary needs
- 8 large Large Eggs Can use egg whites for lighter option
- 1 cup Milk Try plant-based milk for a lactose-free option
- 1 medium Medium Yellow Onion Can substitute with shallots
- 2 cloves Garlic Cloves Can use garlic powder for a quicker option
- 1 cup Red and Green Bell Peppers Mix with other veggies like zucchini or mushrooms
- 2 cups Fresh Spinach Can substitute with other leafy greens
- 1 bunch Green Onions For garnishing
- 2 cups Shredded Cheddar Cheese Feel free to use any cheese, including dairy-free options
For Serving
- 2 cups Fresh Fruit Berries or melon
- 6 pieces Pastries Croissants or muffins
Instructions
Preparation
- Preheat the Oven: Set your oven to 425°F to ensure it’s hot and ready for roasting those delicious potatoes.
- Roast the Potatoes: Chop the Yukon gold potatoes into small cubes. Toss them in a bowl with extra-virgin olive oil, sea salt, and a pinch of pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden and crispy.
- Whisk the Egg Mixture: In a large bowl, crack the large eggs and add milk along with a pinch of salt. Whisk until everything is well combined and frothy.
- Sauté the Vegetables: In a skillet, heat a drizzle of olive oil over medium heat. Add chopped yellow onion and sauté until soft, about 3-4 minutes. Then, stir in the bell peppers and garlic until fragrant. Toss in the spinach last, cooking until just wilted.
- Assemble the Casserole: Grease a 9x13 inch baking dish. Layer the roasted potatoes evenly on the bottom, followed by the sautéed vegetables. Sprinkle shredded cheddar cheese on top. Finally, pour the egg mixture over everything, making sure to cover all the layers. Top with any remaining cheese and green onions.
- Bake to Perfection: Transfer the dish to your preheated oven and bake for 40-45 minutes, or until the egg is set and the top is lightly browned. Let it cool for about 5 minutes before cutting into it.
Notes
Optional: Serve with a sprinkle of fresh herbs for a burst of color and flavor. Make your casserole the night before and refrigerate it for stress-free serving on Easter morning.