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A golden-brown Veggie Breakfast Casserole baked in a white and orange dish, showing visible spinach, peppers, and onions.

Veggie Breakfast Casserole (Spinach, Pepper, Onion)

This veggie breakfast casserole is packed with spinach, peppers, and onions, making it a healthy and satisfying way to start your day. It's perfect for meal prep and busy families.
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Prep Time 20 minutes
Cook Time 45 minutes
Standing Time 5 minutes
Total Time 1 hour 10 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 1/4-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1 pinch Freshly ground black pepper
For the casserole
  • 12 large eggs
  • 1 cup milk any kind
  • 1 1/4 teaspoons sea salt
  • 2 tablespoons extra-virgin olive oil plus more for the baking dish
  • 1/2 medium yellow onion chopped
  • 1 pinch 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

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 1/2 teaspoon salt and pepper. Toss to coat. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or 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 1/4 teaspoon of salt. Set aside.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion, the remaining 1 teaspoon salt, and pepper. Cook, stirring occasionally, for 5 to 8 minutes, or until soft. Add the garlic, red pepper, and green pepper 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 roasted potatoes in an even layer in the prepared baking dish. Top with 1 cup of the cheddar cheese, followed by the sautéed vegetables. Pour the egg mixture over the vegetables. Sprinkle with the remaining 1/2 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. Prepare it the night before and bake it in the morning for a quick breakfast.

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