Easter Breakfast Casserole: Hearty Veggie Delight for Brunch
Easter Breakfast Casserole is a make-ahead dish with vibrant roasted potatoes and fresh veggies, perfect for brunch.
Equipment
- 9×13-inch baking dish
- Parchment-lined baking sheet
- Mixing bowl
- - Skillet
Ingredients
For the Casserole Base
- 4 cups Yukon Gold Potatoes Cubed
- 2 tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Sea Salt
- 6 large Large Eggs
- 1 cup Milk Dairy or dairy-free alternative
For Flavorful Additions
- 1 medium Yellow Onion Diced
- 2 cloves Garlic Cloves Minced
- 1 cup Red and Green Bell Peppers Diced
- 2 cups Fresh Spinach Chopped
For the Finishing Touch
- 1/4 cup Green Onions Chopped
- 2 cups Shredded Cheddar Cheese Or mozzarella or dairy-free
Instructions
Instructions
- Preheat the oven to 425°F. Roast chopped Yukon Gold potatoes with olive oil, sea salt, and pepper for 20-25 minutes until golden brown.
- Lower oven temperature to 350°F and grease a 9x13-inch baking dish.
- Whisk together large eggs, milk, and salt in a bowl.
- Sauté diced yellow onion in olive oil until soft, then add garlic, bell peppers, and spinach until wilted.
- Layer the casserole with roasted potatoes, two-thirds of the cheddar cheese, sautéed veggie mix, and egg mixture. Top with remaining cheese and green onions.
- Bake for 40-45 minutes until eggs are set. Let it stand for 5 minutes before slicing.
Notes
Can be served with fresh fruit or a light salad for a delightful brunch experience.