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breakfast casserole

Mouthwatering Breakfast Casserole for Stress-Free Mornings

This breakfast casserole offers a warm, hearty start to your day, customizable and perfect for feeding a crowd or an intimate breakfast.
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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

  • - 9x13" baking dish
  • Skillet
  • Mixing bowl
  • Oven

Ingredients
  

For the Casserole Base

  • 4 cups Yukon Gold Potatoes Can substitute with frozen hash browns.
  • 2 tablespoons Extra-Virgin Olive Oil Can substitute with any cooking oil.
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black Pepper

For the Egg Mixture

  • 8 large Large Eggs Use egg substitutes if needed.
  • 1 cup Milk Non-dairy alternatives can be used.

For the Vegetables

  • 1 cup Yellow Onion Can substitute with shallots.
  • 3 cloves Garlic Garlic powder can substitute.
  • 1 cup Red Bell Pepper Can substitute or omit.
  • 1 cup Green Bell Pepper Can substitute or omit.
  • 2 cups Fresh Spinach Kale or Swiss chard can substitute.
  • ½ cup Green Onions Can substitute with chives.

For the Finishing Touch

  • 2 cups Shredded Cheddar Cheese Can substitute with mozzarella or dairy-free alternative.

Instructions
 

How to Make Breakfast Casserole

  • Preheat your oven to 425°F. Cut the Yukon Gold potatoes into small cubes, toss them in olive oil, sea salt, and black pepper, and roast for 20-25 minutes until tender and golden brown.
  • In a large mixing bowl, whisk together the large eggs, milk, and ¼ teaspoon of salt until frothy and well-combined.
  • In a skillet over medium heat, sauté the yellow onion until soft and translucent. Add the red and green bell peppers and minced garlic, cooking for 2 minutes until fragrant. Stir in the fresh spinach and half of the green onions until wilted.
  • Lightly grease a 9x13 baking dish. Layer the roasted potatoes at the bottom, followed by shredded cheddar cheese, the sautéed veggies, and then pour the egg mixture over the top. Finish with remaining cheese and green onions.
  • Bake at 350°F for 40-45 minutes, or until the eggs are set and golden. Allow to rest for 5 minutes before slicing into squares to serve.

Notes

Drizzle with hot sauce for an extra kick!
Keyword breakfast casserole, brunch, Comfort Food, easy breakfast, hearty breakfast, make-ahead breakfast