Hearty Roasted Potato and Veggie Breakfast Casserole Recipe
This easy and hearty breakfast casserole combines roasted potatoes, sautéed vegetables, eggs, and cheddar cheese into a delicious, crowd-pleasing dish. Perfect for brunch or make-ahead meal prep, it’s packed with flavor and simple to prepare using fresh ingredients and a classic baking method.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 12
- Category: Breakfast Casserole
- 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*
- 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. Line a baking sheet with parchment paper. Spread the chopped Yukon Gold potatoes evenly on the baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with ½ teaspoon sea salt and freshly ground black pepper. Toss to coat all pieces well. Roast for 20 to 25 minutes until the potatoes are tender and browned for a flavorful base.
- Prepare the Casserole Base: Reduce oven temperature to 350°F and 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 until fully combined. Set this egg mixture aside.
- Sauté the Vegetables: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped yellow onion, remaining 1 teaspoon salt, and freshly ground black pepper to taste. Cook, stirring occasionally, for 5 to 8 minutes until the onion softens. Then add chopped garlic, red bell pepper, and green bell pepper, cooking for another 2 minutes while stirring. Finally, add the fresh spinach and half of the chopped green onions, tossing until the spinach wilts.
- Assemble the Casserole: Spread the roasted potatoes evenly across the bottom of the prepared baking dish. Sprinkle 1 cup of shredded cheddar cheese over the potatoes. Layer the sautéed vegetable mixture on top. Pour the egg and milk mixture evenly over all ingredients. Finish with the remaining ½ cup of cheddar cheese and the reserved chopped green onions scattered on top.
- Bake the Casserole: Place the baking dish in the oven and bake for 40 to 45 minutes, or until the eggs are fully set and the cheese is melted and slightly golden.
- Rest and Serve: Remove the casserole from the oven and let it stand for 5 minutes. This resting time helps the casserole set further for easier slicing. Serve warm, slicing into portions to feed up to 12 people.
Notes
- Using Frozen Hash Browns: To simplify the recipe, substitute 1 pound of thawed frozen diced hash brown potatoes for the roasted potatoes. You may need to bake the casserole for a few additional minutes to ensure it sets properly.
- Make Ahead: Prepare the casserole up to assembling it and refrigerate overnight. Bake as instructed when ready to serve.
- Vegetable Variations: Feel free to substitute or add other vegetables like mushrooms or zucchini for variety.
- Cheese Options: Cheddar cheese works well, but you can experiment with mozzarella or pepper jack for different flavors.
