Make It Yours: Customizable Breakfast Casserole Recipe!

Start your day off right with a delicious breakfast casserole that’s perfect for any occasion. This easy-to-make recipe is a crowd-pleaser, packed with flavorful ingredients that will satisfy your morning cravings. Whether you’re serving a large family, hosting a brunch, or simply looking for a quick and tasty breakfast solution, this casserole is sure to become a favorite. With its simple preparation and flexible ingredient list, you can customize it to suit your tastes and dietary needs. So why not give it a try and wake up to a delicious breakfast casserole that’s sure to start your day off on the right foot?

• For the potatoes:
  • 3 Yukon Gold potatoes, about 1 lb., chopped into 1/4 inch pieces
  • 1 Tbs extra virgin olive oil
  • 1/2 tsp sea salt
  • Freshly ground black pepper
• For the casserole:
  • 12 large eggs
  • 1 cup whole milk
  • 1 1/4 tsp sea salt
  • 2 Tbs extra virgin olive oil, plus more for the baking dish
  • 1/2 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
  • 1 1/2 cups shredded cheddar cheese

1. Roast the potatoes. Preheat oven to 425 F and line a baking sheet with parchment paper. Mix the potatoes with the olive oil and spread onto the prepared baking sheet. Sprinkle with salt and pepper and roast for 20-25 minutes, or until tender and browned.
2. While the potatoes are roasting, oil a 9×13 casserole dish.
3. In a large bowl, whisk together the eggs, milk, 1/4 tsp salt. Set aside.
4. Heat the olive oil in a large skillet over medium heat. Add the onion, remaining 1 tsp salt, and several grinds of pepper. Cook stirring occasionally, for 5-8 minutes or until soft. Add the garlic, red & green peppers and cook stirring occasionally for 2 minutes. Add the spinach and half the green onions and toss until the spinach is just wilted.
5. Spread the potatoes in an even layer in the prepared casserole dish. Top with 1/2 of the cheese followed by the sauteed veggies. Pour in the egg mixture and sprinkle with the remaining cheese and green onions.
6. Reduce oven temperature to 350 F and bake for 40 to 45 minutes, or until the eggs are set.
7. Let stand for 5 minutes before slicing and serving. Enjoy!