Hearty Breakfast Casserole with Roasted Potatoes, Veggies, and Cheddar Recipe
This easy breakfast casserole is perfect for feeding a crowd with its hearty combination of roasted potatoes, sautéed veggies, eggs, and melted cheddar cheese. It’s a flavorful, make-ahead breakfast or brunch dish that can be prepared in advance and baked to golden perfection, offering a satisfying start to any morning.
- 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 the oven to 425°F and line a baking sheet with parchment paper. Spread the chopped potatoes evenly on the sheet. Drizzle with 1 tablespoon olive oil and sprinkle with ½ teaspoon sea salt and freshly ground black pepper. Toss to coat well. Roast for 20 to 25 minutes until tender and browned.
- Prepare the Baking Dish and Egg Mixture: Reduce oven temperature to 350°F and lightly oil a 9×13-inch baking dish. In a large bowl, whisk together the 12 eggs, 1 cup milk, and ¼ teaspoon sea salt; set aside.
- Sauté the Vegetables: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion, remaining 1 teaspoon sea salt, and freshly ground black pepper. Cook for 5 to 8 minutes until soft. Add the chopped garlic, red bell pepper, and green bell pepper, cooking for another 2 minutes, stirring occasionally. Stir in the spinach and half of the chopped green onions, tossing until spinach is just wilted.
- Assemble the Casserole: Spread the roasted potatoes in an even layer in the prepared baking dish. Sprinkle 1 cup of shredded cheddar cheese over the potatoes. Add the sautéed vegetables on top. Pour the egg mixture evenly over the casserole. Sprinkle the remaining ½ cup cheddar cheese on top and garnish with the remaining green onions.
- Bake: Place the casserole in the oven and bake at 350°F for 40 to 45 minutes until the eggs are fully set and the top is lightly golden.
- Rest and Serve: Allow the casserole to stand for 5 minutes before slicing and serving. This helps the casserole set further for easier slicing.
Notes
- Using frozen hash browns instead of roasting potatoes: Use 1 pound of diced frozen hash brown potatoes, thawed before adding to the casserole. Baking time may need to be extended by a few minutes to ensure the eggs set thoroughly.
- Make-ahead tip: Prepare the casserole assembly in advance and refrigerate. Bake it fresh before serving for convenience.
- Customize your veggies: Feel free to substitute or add other vegetables like mushrooms or zucchini based on preference.
