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Breakfast Casserole

Name: Breakfast Casserole
Cook time: 5400 s
Total time: 5400 s
Yield: 4
Ingredients: 1 tablespoon Oil olive salad or cooking; 1 pound Potatoes yellow fleshed french fried frozen unprepared; 1 1/2 teaspoon Salt table; 1 teaspoon Spices pepper black; 12 Units Egg whole raw fresh; 1/2 teaspoon Salt table; 2 tablespoons Oil olive salad or cooking; 1 cup Milk buttermilk fluid whole; 1/2 Unit Onions raw; 2 Units Garlic raw; 1 teaspoon Spices pepper black; 1 Unit Peppers sweet green raw; 1 cup Spinach raw; 4 Units Onions spring or scallions (includes tops and bulb) raw; 1 1/2 cup Cheese cheddar; 1 Unit Peppers sweet red raw

90'

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Not included in this recipe

Treenut

Soy

Peanuts

Gluten

Fish

Crustaceans

Breakfast

Treenut-Free

Soy-Free

Ingredients

Servings

- 4 Portions +

Oil, olive, salad or cooking

1 tablespoon Oil, olive, salad or cooking

Potatoes, raw, skin

1 pound Potatoes, yellow fleshed, french fried, frozen, unprepared

Salt, table

1 1/2 teaspoon Salt, table

Spices, pepper, black

1 teaspoon Spices, pepper, black

Egg, whole, raw, fresh

12 Units Egg, whole, raw, fresh

Salt, table

1/2 teaspoon Salt, table

Oil, olive, salad or cooking

2 tablespoons Oil, olive, salad or cooking

Milk, buttermilk, fluid, whole

1 cup Milk, buttermilk, fluid, whole

Onions, raw

1/2 Unit Onions, raw

Garlic, raw

2 Units Garlic, raw

Spices, pepper, black

1 teaspoon Spices, pepper, black

Peppers, sweet, green, raw

1 Unit Peppers, sweet, green, raw

Spinach, raw

1 cup Spinach, raw

Onions, spring or scallions (includes tops and bulb), raw

4 Units Onions, spring or scallions (includes tops and bulb), raw

Cheese, cheddar

1 1/2 cup Cheese, cheddar

Peppers, sweet, red, raw

1 Unit Peppers, sweet, red, raw

Breakfast Casserole

Nutri value

Go to instructions

Instructions

3 Steps

90'

Total

Preparation

90'

Cooking

Waiting

Step by step

1 of 3

25'

Step 1

Roast the potatoes: Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the potatoes on the baking sheet. Drizzle with the olive oil and sprinkle with the salt and several grinds of pepper. Toss to coat. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or until tender and browned.

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2 of 3

20'

Step 2

Make the casserole: Reduce the oven temperature to 350°F and oil a 9x13-inch baking dish.
In a large bowl, whisk together the eggs, milk, and ¼ teaspoon of the salt. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion, the remaining 1 teaspoon salt, and several grinds of 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.

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3 of 3

45'

Step 3

Spread the potatoes in an even layer in the prepared baking dish. Top with 1 cup of the cheese, followed by the sautéed veggies. Pour in the egg mixture and sprinkle with the remaining ½ cup cheese and the reserved green onions.
Bake for 40 to 45 minutes, or until the eggs are set.

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