Roasted Potatoes and Veggie Breakfast Casserole Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
