Hearty Breakfast Casserole with Roasted Potatoes, Veggies, and Cheddar Recipe
This hearty and flavorful breakfast casserole is perfect for feeding a crowd, featuring roasted Yukon Gold potatoes or hash browns, sautéed veggies, eggs, and melted cheddar cheese baked to perfection. Ideal for make-ahead preparations and guaranteed to be a crowd-pleaser at any brunch or breakfast gathering.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
For the Potatoes
- 3 Yukon Gold potatoes, about 1 pound, chopped into ¼-inch pieces, or 1 pound frozen hash brown potatoes, see notes*
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
For the Casserole
- 12 large eggs
- 1 cup milk
- 1¼ teaspoons sea salt, divided
- 2 tablespoons extra-virgin olive oil, plus more for the baking dish
- ½ medium yellow onion, chopped
- Freshly ground black pepper, to taste
- 2 garlic cloves, chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 1 green bell pepper, stemmed, seeded, and chopped
- 1 cup fresh spinach, roughly chopped
- 4 green onions, chopped, divided
- 1½ cups shredded cheddar cheese, divided
Instructions
- Roast the potatoes: Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper. Place the chopped Yukon Gold potatoes on the baking sheet, drizzle with 1 tablespoon olive oil, and season with ½ teaspoon sea salt and freshly ground black pepper. Toss to coat evenly. Spread out the potatoes in a single layer and roast for 20 to 25 minutes until they are tender and nicely browned.
- Prepare the baking dish and egg mixture: Reduce the oven temperature to 350°F (177°C). Lightly oil a 9×13-inch baking dish. In a large bowl, whisk together the 12 eggs, 1 cup milk, and ¼ teaspoon of the sea salt. Set aside the egg mixture for later.
- Sauté the vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion, the remaining 1 teaspoon sea salt, and freshly ground black pepper. Cook, stirring occasionally, for 5 to 8 minutes until the onion softens. Add the chopped garlic, red bell pepper, and green bell pepper; cook, stirring occasionally, for 2 more minutes. Stir in the chopped spinach and half of the green onions, tossing until the spinach is just wilted. Remove from heat.
- Assemble the casserole: Spread the roasted potatoes evenly in the prepared baking dish. Sprinkle 1 cup of shredded cheddar cheese over the potatoes. Add the sautéed veggies on top of the cheese layer. Pour the egg and milk mixture evenly over all the layers. Finish by sprinkling the remaining ½ cup cheddar cheese and the reserved green onions over the top.
- Bake the casserole: Place the assembled casserole in the oven and bake at 350°F (177°C) for 40 to 45 minutes, or until the eggs are set and the top is lightly browned.
- Rest and serve: Remove the casserole from the oven and let it stand for 5 minutes before slicing and serving warm.
Notes
- *Using frozen hash browns: To simplify this recipe, you can substitute 1 pound of diced frozen hash brown potatoes for the roasted potatoes. Make sure to thaw before adding to the casserole. When using hash browns, you may need to bake the casserole a few minutes longer for it to set completely.
