Ingredients
For the Potatoes
- 3 Yukon Gold potatoes, about 1 pound, chopped into ¼-inch pieces, or 1 pound frozen hash brown potatoes
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper
For the Casserole
- 12 large eggs
- 1 cup milk
- 1¼ teaspoons sea salt
- 2 tablespoons extra-virgin olive oil, plus more for the baking dish
- ½ medium yellow onion, chopped
- Freshly ground black pepper
- 2 garlic cloves, chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 1 green bell pepper, stemmed, seeded, and chopped
- 1 cup fresh spinach, roughly chopped
- 4 green onions, chopped
- 1½ cups shredded cheddar cheese
Instructions
- Roast the Potatoes: Preheat your oven to 425°F and line a baking sheet with parchment paper. Spread the chopped Yukon Gold potatoes or frozen hash browns on the sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with ½ teaspoon sea salt, and several grinds of freshly ground black pepper. Toss to coat evenly, then spread out in a single layer. Roast for 20 to 25 minutes until the potatoes are tender and browned.
- Prepare the Baking Dish and Egg Mixture: Lower the oven temperature to 350°F and lightly oil a 9×13-inch baking dish. In a large bowl, whisk together the 12 large eggs, 1 cup milk, and ¼ teaspoon sea salt until well combined. Set aside.
- Sauté the Vegetables: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion, remaining 1 teaspoon sea salt, and several grinds of black pepper. Cook, stirring occasionally, for 5 to 8 minutes until the onion is soft. Add the chopped garlic, red bell pepper, and green bell pepper, and cook for an additional 2 minutes, stirring occasionally. Stir in the fresh spinach and half of the chopped green onions, cooking until the spinach is just wilted.
- Assemble the Casserole: Spread the roasted potatoes evenly in the prepared baking dish. Sprinkle 1 cup of the shredded cheddar cheese over the potatoes, followed by the sautéed vegetables. Pour the egg mixture evenly over the top. Sprinkle the remaining ½ cup cheese and the reserved green onions on the casserole.
- Bake the Casserole: Place the baking dish in the 350°F oven and bake for 40 to 45 minutes, or until the eggs are fully set and the casserole is slightly golden on top.
- Rest and Serve: Remove the casserole from the oven and let it stand for 5 minutes before slicing. Serve warm for a delicious breakfast or brunch dish.
Notes
- You can substitute frozen hash brown potatoes for fresh Yukon Gold potatoes for convenience.
- To make ahead, assemble the casserole the night before, cover, and refrigerate; bake in the morning, adding a few extra minutes to the cooking time if baking straight from the fridge.
- Feel free to add cooked sausage or bacon for a non-vegetarian version.
- For a lower-fat option, use reduced-fat cheese and milk.
- Ensure the eggs are fully set before removing from the oven to prevent a runny texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
