Vegetarian Breakfast Casserole

I recently had my family over for brunch and decided to try this breakfast casserole recipe. It was a big hit and we didn't miss anything like bacon or sausage. I cut up and froze the leftover for some quick grab-n-go breakfasts later in the week.

Recipe from Love and Lemons

For the potatoes:

1 pound (about 3) Yukon gold potatoes, but in to 1/4" cubes

1 tablespoon olive oil

salt and pepper, to season

For the casserole:

12 large eggs

1 cup milk

1 1/4 teaspoon salt

2 tablespoons olive oil, plus extra to grease your dish

1/2 medium yellow onion

2 garlic cloves, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 cup fresh spinach, chopped

4 green onions, chopped

1 1/2 cups shredded cheddar cheese

Begin by preparing the potatoes. Preheat your oven to 425F. Line a baking sheet with parchment paper and add the potatoes. Add the oil and sprinkle with salt and pepper and toss. Spread the potatoes evenly and roast 20-25 minutes, until golden and tender.

While the potatoes roast, prepare the casserole ingredients. Reduce the oven temperature to 350F and oil and 9"x13" baking dish. 

In a bowl, whisk together the eggs, milk and 1/4 teaspoon salt. Set aside.

Heat a large skillet over medium high heat. Heat the olive oil and sauté the onions with 1 teaspoon salt and some pepper. Cook until soft, 5-8 minutes. Add the garlic and both peppers and cook for about 2 minutes. Mix in the spinach and half the green onions, cooking until the spinach wilts.

Evenly spread the potatoes in the prepared baking dish. Next layer in 1 cup of cheeses, and then top with the veggies. Pour the egg mixture on top. Sprinkle with the remaining cheese and remaining green onions. Bake 40-50 minutes, until the eggs are set.

Allow the casserole to sit for 5 minutes before slicing and serving.

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