Imagine waking up to the comforting aroma of a warm, cheesy casserole baking in the oven. This Potato, Spinach, and Cheese Egg Casserole is the perfect way to start your day with a nutritious, protein-packed meal. It’s fluffy, creamy, and bursting with flavor, thanks to a combination of tender potatoes, fresh spinach, and melted cheese.
Whether you need an easy weekend breakfast, a brunch dish for guests, or a meal-prep-friendly recipe, this casserole has you covered. With simple ingredients and a hassle-free baking process, you’ll have a wholesome meal ready in no time!
Why You’ll Love This Potato, Spinach, and Cheese Egg Casserole
✔ Healthy & Wholesome – Packed with protein, vitamins, and fiber.
✔ Make-Ahead Friendly – Perfect for meal prep or feeding a crowd.
✔ Easy to Customize – Swap in your favorite veggies, cheese, or protein.
✔ Naturally Gluten-Free – No flour or bread required.
✔ Great for Any Meal – Enjoy it for breakfast, lunch, or dinner!
If you love comforting yet healthy meals, this egg casserole will quickly become a favorite in your recipe collection.
Ingredients for Potato, Spinach, and Cheese Egg Casserole
This recipe uses simple, wholesome ingredients that you probably already have in your kitchen:
| Ingredient | Amount | Purpose |
|---|---|---|
| Unsalted butter or olive oil | 1 tbsp | Sautéing the vegetables |
| Finely chopped onion | ½ cup | Adds flavor and sweetness |
| Chopped bell pepper | ½ cup | Brings color and crunch |
| Baby spinach, chopped | 3 cups | Boosts nutrition and texture |
| Russet potato, peeled and thinly sliced | 1 large | Creates a hearty base |
| Pepper jack cheese, shredded | 5 oz (1 ¼ cups) | Adds creaminess and spice |
| Plain Greek yogurt | ⅔ cup | Enhances creaminess and protein |
| Milk | ¾ cup | Helps create a fluffy texture |
| Large eggs | 12 | The main protein-rich ingredient |
| Salt | ½ tsp | Enhances overall flavor |
| Black pepper | ¼ tsp | Adds a mild kick |
You can easily adjust ingredients to your taste. Try swapping pepper jack cheese for cheddar, using sweet potatoes instead of russet, or adding mushrooms for extra umami.
How to Make Potato, Spinach, and Cheese Egg Casserole
1. Prepare the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Cook the Vegetables
- Heat butter or olive oil in a skillet over medium heat.
- Add onions and bell peppers, cooking until soft (about 3–4 minutes).
- Stir in chopped spinach and cook for 1–2 more minutes, just until wilted.
- Remove from heat and set aside.
3. Layer the Potatoes
- Arrange the thinly sliced potatoes evenly on the bottom of the greased baking dish.
- Spread the sautéed vegetables on top, ensuring even distribution.
4. Prepare the Egg Mixture
- In a large bowl, whisk together eggs, Greek yogurt, milk, salt, and black pepper.
- Continue whisking until fully combined and smooth.
5. Assemble the Casserole
- Pour the egg mixture over the vegetables and potatoes.
- Sprinkle shredded cheese evenly across the top.
6. Bake the Casserole
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for 15–20 minutes, or until the center is set and the top is golden brown.
7. Let it Rest & Serve
- Allow the casserole to rest for 5–10 minutes before slicing.
- Serve warm and enjoy!
Tips for the Best Egg Casserole
⭐ Thinly slice the potatoes – This ensures even cooking and a tender texture.
⭐ Use full-fat dairy – Full-fat milk and yogurt create a creamier texture.
⭐ Don’t overbake – The casserole should be just set in the center.
⭐ Let it cool before slicing – This prevents the layers from falling apart.
⭐ Make it spicy – Add diced jalapeños or red pepper flakes for extra heat.
This casserole is incredibly forgiving and easy to customize. Feel free to experiment with different vegetables, cheeses, or even proteins like cooked sausage or bacon!
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~230 kcal |
| Carbohydrates | 10g |
| Protein | 16g |
| Fat | 13g |
| Fiber | 2g |
This casserole is nutrient-dense, providing high-quality protein, vitamins, and minerals while remaining relatively low in carbohydrates.
Serving Suggestions
This Potato, Spinach, and Cheese Egg Casserole is delicious on its own, but you can also pair it with:
🥑 Avocado slices – For extra creaminess and healthy fats.
🥗 A fresh side salad – Lightens up the meal.
🍞 Toasted whole-grain bread – Perfect for soaking up any extra egg mixture.
🌶️ Hot sauce or salsa – Adds a bold, zesty flavor.
Whether you’re meal prepping for the week or serving a crowd, this dish fits any occasion!
Common Mistakes to Avoid
❌ Using raw potatoes without slicing them thin enough – They won’t cook through properly.
❌ Skipping the sautéing step – Uncooked vegetables release too much moisture, making the casserole watery.
❌ Overbaking – Dry eggs aren’t as enjoyable as soft, fluffy ones.
❌ Not letting it rest – Slicing too soon can make the layers fall apart.
Following these simple best practices will ensure a perfectly baked, flavorful casserole every time!
Frequently Asked Questions (FAQ)
1. Can I make this casserole ahead of time?
Yes! Prepare and assemble the casserole the night before, then bake it in the morning.
2. How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
3. Can I freeze this egg casserole?
Yes! Bake it first, let it cool, then freeze individual portions for up to 3 months.
4. Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes add a natural sweetness and extra fiber.
5. What’s the best way to reheat it?
For best results, warm it in the oven at 350°F for 10 minutes or microwave individual slices for 1–2 minutes.
6. Can I make this recipe dairy-free?
Yes! Replace milk with almond milk and use dairy-free yogurt and cheese.
Final Thoughts
This Potato, Spinach, and Cheese Egg Casserole is a hearty, healthy, and versatile dish that belongs in your recipe collection. Whether you’re serving it for breakfast, brunch, or meal prep, it’s an easy way to enjoy protein, veggies, and comforting flavors all in one bite.
Why not give it a try today? Your taste buds (and your body) will thank you!
Print
Potato, Spinach, and Cheese Egg Casserole
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
This Potato, Spinach, and Cheese Egg Casserole is a nutritious, protein-packed dish perfect for breakfast, brunch, or meal prep. Made with thinly sliced potatoes, fresh spinach, creamy cheese, and fluffy eggs, this casserole is easy to prepare and naturally gluten-free. It’s a delicious way to start your day with a balanced meal that keeps you full for hours!
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
- Preheat the Oven – Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
- Cook the Vegetables – In a skillet over medium heat, warm the butter or olive oil. Add the onions and bell peppers, cooking for 3–4 minutes until softened. Stir in the chopped spinach and cook for 1–2 minutes until wilted. Remove from heat.
- Layer the Potatoes – Arrange the thinly sliced potatoes in an even layer at the bottom of the baking dish. Spread the sautéed vegetables on top.
- Prepare the Egg Mixture – In a large bowl, whisk together the eggs, Greek yogurt, milk, salt, and black pepper until smooth.
- Assemble the Casserole – Pour the egg mixture over the potatoes and vegetables. Sprinkle the shredded cheese evenly on top.
- Bake the Casserole – Cover with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for 15–20 minutes, or until the center is set and the top is golden brown.
- Let it Rest & Serve – Allow the casserole to rest for 5–10 minutes before slicing. Serve warm and enjoy!
Notes
- Make Ahead: Assemble the casserole the night before and bake it fresh in the morning.
- Storage: Store leftovers in the fridge for up to 4 days or freeze individual portions for up to 3 months.
- Dairy-Free Option: Swap milk and yogurt for non-dairy alternatives, and use dairy-free cheese.
- Customization: Add mushrooms, tomatoes, or cooked sausage for extra flavor!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American-inspired