Breakfast Casserole Recipe

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3 Yukon Gold potatoes, about 1 pound, chopped into ¼-inch pieces 1 tablespoon extra-virgin olive oil ½ teaspoon sea salt Freshly ground black pepper For the casserole 12 large eggs 1 cup milk, any kind 1¼ teaspoons sea salt 2 tablespoons extra-virgin olive oil, plus more for the baking dish ½ medium yellow onion, chopped Freshly ground black pepper

Ingredients

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2 garlic cloves, chopped 1 red bell pepper, stemmed, seeded, and chopped 1 green bell pepper, stemmed, seeded, and chopped 1 cup fresh spinach, roughly chopped 4 green onions, chopped 1½ cups shredded cheddar cheese

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Heat your oven to 425°F and line a baking sheet with parchment paper.

1

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Put the potatoes on the baking sheet, drizzle some olive oil, sprinkle salt, and add a few twists of pepper. Mix it all up to coat the potatoes.

2

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Spread the coated potatoes on the baking sheet and bake for 20 to 25 minutes until they are browned and tender.

3

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Lower the oven temperature to 350°F and grease a 9x13-inch baking dish.

Make the Casserole:

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In a big bowl, whisk together eggs, milk, and ¼ teaspoon of salt. Set it aside.

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Heat olive oil in a large skillet on medium heat. Add onions, 1 teaspoon salt, and some pepper. Cook for 5 to 8 minutes until the onions are soft.

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Add garlic, red pepper, and green pepper. Cook for an additional 2 minutes. Then, add spinach and half of the green onions and toss until the spinach wilts.

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Spread the roasted potatoes in an even layer in the baking dish. Top with 1 cup of cheese, then add the sautéed veggies.

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