Potatoes, spinach and cheddar make a filling breakfast casserole with a sliceable egg center. Cook the potatoes first and drain the vegetables so the eggs do not have to set around raw potato or excess water.
Recipe-development note: this version has not been kitchen-tested by Chefly. Yield and cooking times are estimates.
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Ingredients
Approximately 6 servings. Use an 8-by-11-inch baking dish with room below the rim, a saucepan and a skillet.
- 1 pound potatoes, cut into even 1/2-inch cubes
- 1 tablespoon olive oil, plus a little for the dish
- 1 small red bell pepper, chopped
- 2 cups baby spinach, roughly chopped
- 8 large eggs
- 1/2 cup milk
- 1 cup grated cheddar
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or 1 tablespoon chopped fresh chives
Contains egg and milk.
How to make breakfast casserole
- Heat the oven to 375°F (190°C). Lightly grease the dish.
- Boil the potato cubes in water until a fork enters without a hard center. Drain thoroughly and allow surface moisture to evaporate.
- Heat the oil in a skillet. Cook the pepper until softened, then stir in spinach until wilted. Drain any pooled liquid.
- Spread potatoes and vegetables in the dish. Whisk eggs, milk, salt, pepper and herbs together; pour over the vegetables. Scatter cheddar on top.
- Bake for approximately 30–40 minutes, checking the center with a food thermometer. Use 165°F (74°C) as the endpoint for this casserole. Cover loosely with foil if the surface browns before the center is ready. Rest several minutes before slicing.
Keeping the texture even
Small, evenly cut potatoes cook more consistently than a mixture of large and small pieces. A deeper or smaller dish changes baking time. The center temperature, rather than browning on top, determines when to take the casserole out.
Cooked, drained broccoli or mushrooms are possible variations, but their quantities and baking times have not been verified here. This recipe does not include raw meat additions.
Can I assemble it overnight?
The overnight-assembly method has not been tested. For now, prepare and bake as directed, then refrigerate cooked portions. If using a chilled baking dish, follow its manufacturer’s instructions on temperature changes.
Storage and reheating
Refrigerate in shallow containers within 2 hours, or within 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below, use within 3–4 days and reheat the center to 165°F (74°C).
FoodSafety.gov lists different categories for egg dishes and casseroles; this recipe uses its 165°F casserole guidance. See also USDA leftover handling.
For a different egg breakfast, see Mushroom and Swiss Sheet Pan Omelette.