Roasted Potatoes and Veggie Breakfast Casserole Recipe

Introduction

This hearty breakfast casserole combines tender roasted potatoes, colorful sautéed vegetables, and a cheesy egg base for a satisfying morning meal. Perfect for a family brunch or meal prep, it’s easy to make and full of flavor.

Ingredients

• 3 Yukon Gold potatoes (about 1 pound, chopped into ¼-inch pieces)
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon sea salt
• Freshly ground black pepper
• 12 large eggs
• 1 cup milk
• 1¼ teaspoons sea salt
• 2 tablespoons extra-virgin olive oil (plus more for the baking dish)
• ½ medium yellow onion (chopped)
• 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)
• 1½ cups shredded cheddar cheese

Instructions

1. Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the chopped potatoes with 1 tablespoon olive oil, ½ teaspoon sea salt, and freshly ground black pepper. Spread them evenly on the baking sheet and roast for 20 to 25 minutes, until tender and browned.
2. Step 2: Reduce oven temperature to 350°F and lightly oil a 9×13-inch baking dish.
3. Step 3: In a large bowl, whisk together the eggs, milk, and ¼ teaspoon sea salt. Set aside.
4. Step 4: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, remaining 1 teaspoon sea salt, and pepper to taste. Cook for 5 to 8 minutes, stirring occasionally, until softened.
5. Step 5: Add the garlic, red bell pepper, and green bell pepper to the skillet. Cook for 2 minutes, stirring occasionally. Stir in the spinach and half the green onions, tossing until the spinach wilts.
6. Step 6: Spread the roasted potatoes evenly in the prepared baking dish. Layer with 1 cup of shredded cheddar cheese, then the sautéed vegetables. Pour the egg mixture evenly over the top.
7. Step 7: Sprinkle the remaining ½ cup cheese and reserved green onions over the casserole. Bake for 40 to 45 minutes, or until the eggs are fully set.
8. Step 8: Let the casserole stand for 5 minutes before slicing and serving.

Tips & Variations

• For extra flavor, add cooked breakfast sausage or crumbled bacon to the vegetable mix before baking.
• Try swapping cheddar for Monterey Jack or pepper jack for a mild or spicy twist.
• Use baby spinach or kale as a substitute for fresh spinach to vary the greens.
• Make it vegetarian by ensuring no meat additions and using vegetable broth if needed.

Storage

Store any leftover casserole tightly covered in the refrigerator for up to 3 days. Reheat portions in the microwave until warmed through or in a 350°F oven for about 15 minutes. This casserole can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the casserole the night before?

Yes, you can assemble the casserole the night before and refrigerate it covered. Bake it fresh in the morning, adding a few extra minutes to the baking time if starting from cold.

Can I use frozen vegetables instead of fresh?

Fresh vegetables offer the best texture and flavor, but you can use frozen peppers and spinach. Thaw and drain them well before sautéing to avoid excess moisture in the casserole.

Roasted Potatoes and Veggie Breakfast Casserole Recipe

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This hearty Breakfast Casserole combines roasted Yukon Gold potatoes with a colorful medley of sautéed vegetables and fluffy eggs, all topped with melted cheddar cheese. Perfect for a satisfying start to your day, this dish is baked to golden perfection and easy to prepare ahead of time.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 3 Yukon Gold potatoes (about 1 pound, chopped into ¼-inch pieces)
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon sea salt
• Freshly ground black pepper, to taste

Egg Mixture

• 12 large eggs
• 1 cup milk
• 1¼ teaspoons sea salt, divided

Vegetables & Sauté

• 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

Cheese

• 1½ cups shredded cheddar cheese, divided

Instructions

1. Roast the potatoes: Preheat your oven to 425°F and line a baking sheet with parchment paper. Toss the chopped Yukon Gold potatoes with 1 tablespoon of extra-virgin olive oil, ½ teaspoon sea salt, and freshly ground black pepper. Spread them evenly on the baking sheet and roast for 20 to 25 minutes or until tender and golden brown.
2. Prepare the baking dish: Lower the oven temperature to 350°F. Lightly grease a 9×13-inch baking dish with extra-virgin olive oil to prevent sticking.
3. Mix the eggs: In a large bowl, whisk together 12 large eggs, 1 cup of milk, and ¼ teaspoon of sea salt. Set this egg mixture aside for later use.
4. 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 black pepper to taste. Cook, stirring occasionally, for 5 to 8 minutes until the onion is soft. Add the chopped garlic, red bell pepper, and green bell pepper and continue cooking for 2 minutes. Finally, stir in the fresh spinach and half of the chopped green onions until the spinach just wilts.
5. Assemble the casserole: In the greased baking dish, spread the roasted potatoes evenly. Sprinkle 1 cup of shredded cheddar cheese over the potatoes, then layer the sautéed vegetables on top. Pour the egg mixture evenly over everything. Finish by sprinkling the remaining ½ cup of cheddar cheese and the reserved green onions on the top.
6. Bake the casserole: Place the baking dish in the preheated 350°F oven and bake for 40 to 45 minutes, or until the eggs are fully set and the cheese is melted and slightly golden.
7. Rest and serve: Allow the casserole to cool and set by letting it stand for 5 minutes before slicing into portions and serving warm.

Notes

• You can customize the vegetables to your liking by adding mushrooms, zucchini, or tomatoes.
• For a dairy-free option, substitute milk with almond or oat milk and use a vegan cheese alternative.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
• Ensure the potatoes are roasted well to get a nice texture and flavor in the casserole.
• This casserole can be prepared the night before by assembling it and refrigerating it, then baking in the morning, adding a few extra minutes to the baking time if baking cold.

Keywords: breakfast casserole, roasted potatoes, baked egg dish, vegetarian breakfast, cheddar cheese casserole