This Potato, Spinach, and Cheese Egg Casserole is a versatile, protein-packed dish that’s perfect for breakfast, brunch, or even a light dinner. Loaded with fresh veggies, creamy cheese, and hearty potatoes, this casserole is both comforting and nutritious. It’s simple to prepare and ideal for feeding a crowd or meal prepping for the week!
Ingredients:
- 1 tablespoon unsalted butter or olive oil
- 1/2 cup finely chopped onion
- 1/2 cup chopped bell pepper
- 3 cups baby spinach, chopped
- 1 large russet potato (peeled and thinly sliced)
- 5 ounces pepper jack cheese (1 1/4 cups shredded)
- 2/3 cup plain Greek yogurt
- 3/4 cup milk
- 12 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Prepare the Oven: Set your oven to 375°F (190°C) to preheat. Lightly grease a 9×13-inch baking dish with butter or cooking spray.
- Cook the Vegetables: Heat the butter or olive oil in a skillet over medium heat. Add the chopped spinach and cook for another 1-2 minutes, just until wilted. Remove from heat and set aside.
- Layer the Potatoes: Arrange the thinly sliced potatoes evenly on the bottom of the greased baking dish. Layer the sautéed vegetables on top.
- Prepare the Egg Mixture: In a large bowl, whisk the eggs, Greek yogurt, milk, salt, and black pepper until fully combined.
- Assemble the Casserole: Pour the egg mixture over the vegetables and potatoes in the baking dish. Sprinkle the reserved cheese on top for a golden crust.
- Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the casserole is set in the center and the top is golden.
- Let it Rest and Serve: Let the casserole sit for 5-10 minutes to cool slightly before slicing. Serve while warm and enjoy!
Conclusion:
This Potato, Spinach, and Cheese Egg Casserole is a delicious and versatile recipe that’s perfect for any meal. Its creamy, cheesy texture combined with the hearty potatoes and fresh vegetables makes it a wholesome and satisfying choice. Whether you’re hosting brunch or looking for a make-ahead breakfast, this casserole is a guaranteed hit!
Potato, Spinach, and Cheese Egg Casserole
A hearty egg casserole with potatoes, spinach, bellpeppers, and pepper jack cheese, perfect for a flavorful and protein-rich meal.
- 1 tablespoon unsalted butter or olive oil
- 1/2 cup finely chopped onion
- 1/2 cup chopped bell pepper
- 3 cups baby spinach (chopped)
- 1 large russet potato (peeled and thinly sliced)
- 5 ounces pepper jack cheese (1 1/4 cups shredded)
- 2/3 cup plain Greek yogurt
- 3/4 cup milk
- 12 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Prepare the Oven: Set your oven to 375°F (190°C) to preheat. Lightly grease a 9×13-inch baking dish with butter or cooking spray.
- Cook the Vegetables: Heat the butter or olive oil in a skillet over medium heat. Add the chopped spinach and cook for another 1-2 minutes, just until wilted. Remove from heat and set aside.
- Layer the Potatoes: Arrange the thinly sliced potatoes evenly on the bottom of the greased baking dish. Layer the sautéed vegetables on top.
- Prepare the Egg Mixture: In a large bowl, whisk the eggs, Greek yogurt, milk, salt, and black pepper until fully combined.
- Assemble the Casserole: Pour the egg mixture over the vegetables and potatoes in the baking dish. Sprinkle the reserved cheese on top for a golden crust.
- Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the casserole is set in the center and the top is golden.
- Let it Rest and Serve: Let the casserole sit for 5-10 minutes to cool slightly before slicing. Serve while warm and enjoy!