Breakfast Egg Casserole
The egg casserole is an amazing, energy-packed dish, perfect for breakfast or anytime of the day. It is loaded with an assortment of fresh vegetables, eggs, and potatoes to create a very colorful and flavorful quick and easy meal.
Make This Recipe
Ingredients
8 large eggs
1 large potato, peeled and diced into small cubes
½ cup purple onions
⅜ cup celery, diced
2 cup spinach, roughly chopped
½ cup red bell pepper, diced
2 cloves garlic, minced
½ teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
½ cup shredded cheese
½ cup milk
Preparation
- Preheat oven to 400°F (200°C).
- Peel and dice the potatoes into small cubes. Place them in a bowl, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
- Spread the potatoes in a single layer on a baking sheet. Place the sheet in the preheated oven and roast for 20-25 minutes, or until the potatoes are golden brown
- While the potatoes are roasting, heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the chopped red onions, celery, bell pepper, and garlic and cook for 5-7 minutes, or until the vegetables are tender.
- Add the spinach and cook for another 2 minutes. Season with black pepper and set aside.
- Once the potatoes are done, transfer them to a greased baking dish. Spread them out evenly, then layer the sauteed vegetables on top of the potatoes.
- In a large bowl, crack 8 eggs and whisk them until well beaten. Add the milk and pour the mixture over the vegetables and potatoes.
- Evenly spread the cheese on top of the baking dish Place the baking dish in the oven and bake for 25-30 minutes
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 150 |
| Fat | 10.4g |
| Saturated Fat | 3.3g |
| Cholesterol | 210mg |
| Sodium | 261mg |
| Carbohydrates | 5.7g |
| Dietary Fiber | 1.1g |
| Protein | 9g |