Breakfast Casserole
Ingredients
The potatoes
-
3
pieces
Yukon Gold potatoes
-
1
tablespoon
extra-virgin olive oil
-
½
teaspoon
sea salt
-
to taste
none
freshly ground black pepper
The casserole
-
12
large
eggs
-
1
cup
milk
-
1¼
teaspoons
sea salt
-
2
tablespoons
extra-virgin olive oil
-
½
medium
yellow onion
-
2
cloves
garlic
-
1
piece
red bell pepper
-
1
piece
green bell pepper
-
1
cup
fresh spinach
-
4
pieces
green onions
-
1½
cups
shredded cheddar cheese
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Chop the potatoes into ¼-inch cubes, toss with olive oil, salt, and pepper, and roast for 20 to 25 minutes until tender and browned.
- Reduce the oven temperature to 350°F and oil a 9x13-inch baking dish.
- In a large bowl, whisk together the eggs, milk, and ¼ teaspoon of salt.
- Sauté the onion in olive oil until soft, then add garlic, red pepper, and green pepper, cooking for 2 minutes.
- Add spinach and half the green onions, cooking until the spinach is wilted.
- Spread the roasted potatoes in the baking dish, top with 1 cup of cheese, then the sautéed veggies.
- Pour in the egg mixture and sprinkle with the remaining cheese and green onions.
- Bake for 40 to 45 minutes until the eggs are set, then let stand for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
300
Total fat
18g
Total carbohydrates
25g
Total protein
20g
Sodium
600mg
Cholesterol
300mg
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