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A serving of Veggie Breakfast Casserole featuring potatoes, spinach, and red peppers on a plate, with the rest in the baking dish.

Veggie Breakfast Casserole (Spinach, Pepper, Onion)

This casserole is a healthy and convenient breakfast option, perfect for busy individuals and families. It combines tender roasted potatoes with sautéed vegetables and a cheesy egg mixture, making it ideal for meal prep or a weekend brunch.
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Prep Time 25 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 3 medium Yukon Gold potatoes about 1 pound, chopped into ¼-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon sea salt
  • 1 pinch Freshly ground black pepper
For the casserole
  • 12 large eggs
  • 1 cup milk any kind
  • 1¼ teaspoons sea salt
  • 2 tablespoons extra-virgin olive oil plus more for the baking dish
  • ½ medium yellow onion chopped
  • 1 pinch Freshly ground black pepper
  • 2 cloves garlic chopped
  • 1 medium red bell pepper stemmed, seeded, and chopped
  • 1 medium green bell pepper stemmed, seeded, and chopped
  • 1 cup fresh spinach roughly chopped
  • 4 green onions chopped
  • 1½ cups cheddar cheese shredded

Equipment

  • Baking sheet
  • 9x13 inch baking dish
  • Large bowl
  • Large skillet

Method
 

  1. Preheat your oven to 425°F. Line a baking sheet with parchment paper. Place the chopped potatoes on the baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with ½ teaspoon salt and pepper. Toss to coat. Spread evenly and roast for 20 to 25 minutes, until tender and browned.
  2. Reduce the oven temperature to 350°F. Lightly oil a 9x13-inch baking dish.
  3. In a large bowl, whisk together the eggs, milk, and ¼ teaspoon of salt. Set aside.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion, 1 teaspoon salt, and pepper. Cook, stirring occasionally, for 5 to 8 minutes, until soft. Add the garlic, red pepper, and green pepper. Cook, stirring occasionally, for 2 minutes. Add the spinach and half the green onions. Toss until the spinach is just wilted.
  5. Spread the roasted potatoes in an even layer in the prepared baking dish. Top with 1 cup of the cheddar cheese, then the sautéed vegetables. Pour the egg mixture over the top. Sprinkle with the remaining ½ cup cheese and the reserved green onions.
  6. Bake for 40 to 45 minutes, or until the eggs are set.
  7. Let the casserole stand for 5 minutes before slicing and serving.

Notes

This casserole is a great make-ahead option. You can prepare the components the night before and assemble in the morning for baking. It reheats well for leftovers.

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