Delicious Make-Ahead Breakfast Casserole for Busy Mornings
This breakfast casserole is a hearty, make-ahead dish bursting with flavor, perfect for busy mornings and customizable with your favorite ingredients.
Equipment
- - Baking dish
- - Skillet
- Mixing bowl
- Baking sheet
Ingredients
For the Base
- 4 cups Yukon Gold Potatoes cut into small cubes
- 2 tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Sea Salt
For the Egg Mixture
- 6 large Eggs
- 1 cup Milk or dairy-free milk
For the Veggies
- 1 medium Yellow Onion diced
- 2 cloves Garlic minced
- 1 medium Red Bell Pepper diced
- 1 medium Green Bell Pepper diced
- 2 cups Fresh Spinach
- 1 cup Green Onions sliced
For the Cheese
- 2 cups Shredded Cheddar Cheese or substitute with mozzarella
Instructions
How to Make Breakfast Casserole
- Preheat your oven to 425°F.
- Toss the diced Yukon Gold potatoes with olive oil, sea salt, and a touch of pepper. Roast for 20-25 minutes until golden.
- Whisk together large eggs, milk, and a pinch of salt until well combined.
- Heat olive oil in a skillet. Sauté yellow onion until soft, then add garlic, red and green bell peppers, and spinach until wilted.
- Grease a 9x13-inch baking dish. Layer potatoes, cheese, and sautéed veggies. Pour egg mixture over and top with remaining cheese.
- Lower the oven to 350°F and bake for 40-45 minutes until set and golden. Let stand for 5 minutes before slicing.
Notes
For a complete meal, serve slices with fresh fruit or a mixed green salad. Leftovers can be stored for up to 3 days in the fridge or frozen for 3 months.