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A thick slice of golden-brown Veggie Breakfast Casserole featuring potatoes, spinach, and red peppers, served on a wooden board.

Veggie Breakfast Casserole (Spinach, Pepper, Onion)

This casserole is a nutritious and simple way to start your day. It combines roasted potatoes with sautéed vegetables and a cheesy egg mixture, perfect for busy mornings or weekend brunches.
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Prep Time 20 minutes
Cook Time 50 minutes
Standing Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 3 Yukon Gold potatoes about 1 pound, chopped into ¼-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon sea salt
  • 1 generous ground black pepper to taste
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 generous ground black pepper to taste
  • 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 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 the potatoes 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 ¼ 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 the onion is soft. Add the chopped garlic, red pepper, and green pepper. Cook, stirring occasionally, for 2 minutes. Add the spinach and half of the chopped green onions. Toss until the spinach is just wilted.
  5. Spread the roasted potatoes in an even layer in the prepared baking dish. Sprinkle 1 cup of the shredded cheddar cheese over the potatoes. Top with the sautéed vegetable mixture. Pour the egg mixture evenly over the vegetables. Sprinkle with the remaining ½ cup cheese and the reserved chopped 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 vegetable mixture and roast the potatoes the day before, then assemble and bake when ready. It reheats well for quick breakfasts throughout the week.

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