Potato, Spinach and Cheese Egg Casserole
A hearty vegetarian breakfast casserole that’s perfect for brunch! This Potato, Spinach and Cheese Egg Casserole is also an easy make ahead breakfast.
Servings: 10 servings
- 1 tablespoon unsalted butter or olive oil
- ½ cup finely chopped onion
- ½ cup chopped bell pepper
- 3 cups baby spinach chopped
- 1 large russet potato
- 5 ounces pepper jack cheese 1 ¼ cups shredded (see note)
- 2/3 cup plain Greek yogurt see note
- ¾ cup milk
- 12 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray. Set aside.
Melt the butter in a medium skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened (2-3 minutes). Transfer the onion and peppers to the baking dish.
Add the spinach to the skillet and cook, stirring, for about 1 minute until it wilts slightly. Transfer spinach to the baking dish.
Peel the potato. Chop the potato into ½-inch pieces, or shred using a box grater. Add potato to the baking dish with the other vegetables. Add the grated cheese and stir to mix.
In a large bowl, whisk together the Greek yogurt and milk until smooth. Add the eggs, salt and pepper to the bowl and whisk until well combined. Pour the egg mixture into the baking dish and stir gently to evenly distribute the vegetables and cheese.
Cover with foil and bake for 45 minutes. Uncover and bake for 10-20 more minutes, until eggs are set. Serve warm or at room temperature.
- The casserole has a little spice to it from the pepper jack cheese. If you (or your kids) don’t like spice, cheddar, mozzarella or regular Monterey jack cheese can be used instead.
- You may substitute sour cream for the Greek yogurt, or omit it completely. The casserole will be delicious either way.
Serving: 1slice | Calories: 182kcal | Carbohydrates: 7g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 215mg | Sodium: 299mg | Potassium: 294mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1535IU | Vitamin C: 13.9mg | Calcium: 184mg | Iron: 1.5mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com