If you’re looking for a nourishing, make-ahead breakfast to impress your family or fuel your week, this veggie-loaded breakfast casserole is just what you need. It’s hearty, healthy-ish, and full of roasted potatoes, fresh vegetables, and fluffy eggs—all baked together with melty cheddar cheese. Whether it’s a holiday brunch or a lazy Sunday morning, this dish checks every box.
Why You’ll Love This Breakfast Casserole
This isn’t your typical heavy, bread-filled casserole. Instead, it’s vibrant and colorful, thanks to sautéed spinach, bell peppers, and green onions. The roasted Yukon Gold potatoes give it a crispy, golden base, and the cheddar cheese ties it all together with savory richness.
Here’s why it’s a go-to:
- Naturally gluten-free
- Perfect for make-ahead meal prep
- Packed with veggies for a nutritious start
- Great for feeding a crowd
Ingredients:
- 1½ pounds Yukon Gold potatoes, chopped into ¼-inch cubes
- Extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 5 cups spinach
- 6 large eggs
- ¾ cup whole milk
- 1 cup shredded sharp cheddar cheese
- 2 green onions, chopped
Instructions:
Step 1: Roast the Potatoes
Preheat the oven to 425°F (220°C). Toss the potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until golden and tender.
Step 2: Sauté the Veggies
In a large skillet, heat some olive oil. Add the chopped onion and cook until soft. Stir in garlic, red and green peppers, and cook until just tender. Add spinach and cook until wilted. Stir in half the green onions and set aside.
Step 3: Mix the Eggs
In a bowl, whisk together the eggs, milk, salt, and a little black pepper.
Step 4: Assemble the Casserole
Lower the oven to 350°F (175°C). Grease a 9×13-inch baking dish. Layer in the roasted potatoes, followed by most of the cheese, then the sautéed vegetables. Pour the egg mixture evenly over everything. Top with the remaining cheese and green onions.
Step 5: Bake
Bake for 40–45 minutes, or until the eggs are set. Let it sit for 5 minutes before slicing and serving.
Make-Ahead Tips
- Assemble everything the night before, cover, and refrigerate. In the morning, bake as directed.
- Or, prep the roasted potatoes and sautéed veggies ahead of time and combine them with eggs before baking fresh.
Variations
- Swap cheddar for feta or goat cheese
- Add mushrooms or cherry tomatoes for extra veggies
- Use kale or arugula in place of spinach
Final Thoughts
This breakfast casserole is light, flavorful, and satisfying—a step up from the usual egg bake. Serve it with fresh fruit, avocado toast, or a side
Happy cooking!