Hearty Breakfast Casserole with Roasted Potatoes, Veggies, Eggs, and Cheddar Recipe
This hearty and flavorful Breakfast Casserole is the perfect make-ahead dish to feed a crowd. It combines roasted Yukon Gold potatoes or hash browns with sautéed veggies, fluffy eggs, and melted cheddar cheese for a satisfying and delicious morning meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 12
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 your oven to 425°F and line a baking sheet with parchment paper. Spread the chopped Yukon Gold potatoes or thawed frozen hash browns evenly on the sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ½ teaspoon sea salt and freshly ground black pepper, then toss to coat. Roast for 20 to 25 minutes until tender and browned.
- Prepare Baking Dish and Egg Mixture: Reduce oven temperature to 350°F. Lightly oil a 9×13-inch baking dish. In a large bowl, whisk together 12 large eggs, 1 cup milk, and ¼ teaspoon sea salt. Set aside the egg mixture.
- Sauté Vegetables: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion, remaining 1 teaspoon sea salt, and freshly ground black pepper to taste. Cook, stirring occasionally, for 5 to 8 minutes until softened. Add garlic, red bell pepper, and green bell pepper, and cook for an additional 2 minutes. Stir in fresh spinach and half of the chopped green onions, tossing until the spinach just wilts.
- Assemble the Casserole: Spread the roasted potatoes evenly in the prepared baking dish. Sprinkle 1 cup of shredded cheddar cheese over the potatoes. Top with the sautéed vegetable mixture. Pour the egg mixture evenly over everything. Finally, sprinkle the remaining ½ cup cheese and reserved green onions on top.
- Bake: Place the casserole in the oven and bake for 40 to 45 minutes, or until the eggs are set and the top is golden and bubbly.
- Rest and Serve: Let the casserole stand for 5 minutes before slicing. Serve warm and enjoy your hearty breakfast!
Notes
- Using frozen hash browns: To simplify, substitute 1 pound diced frozen hash brown potatoes for the roasted potatoes; thaw before adding. You may need to extend the baking time slightly to ensure the casserole sets properly.
- Make-ahead tip: You can prepare the casserole assembly the night before, cover it, and refrigerate overnight before baking in the morning.
- Feel free to customize veggies based on preference, such as adding mushrooms or zucchini.
