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To make a tasty roasted potato breakfast casserole, you need simple ingredients. The base is four large golden potatoes, diced. You will also need one cup of halved cherry tomatoes, one bell pepper, and one small onion. Fresh spinach adds color and nutrition. Eggs, milk, and shredded cheddar cheese bring it all together.

Roasted Potato Breakfast Casserole

Elevate your breakfast with a Roasted Potato Breakfast Casserole that's easy to make and packed with flavor! This delightful dish combines roasted golden potatoes, fresh veggies, and cheesy goodness for a satisfying start to any day. Perfect for brunch or meal prep, it's adaptable and can be customized to suit your taste. Ready to impress your family and friends? Click through to explore the complete recipe and make your mornings delicious!
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Ingredients
  

4 large golden potatoes, diced

1 cup cherry tomatoes, halved

1 bell pepper, diced (red or green)

1 small onion, chopped

1 cup fresh spinach, chopped

6 large eggs

1 cup milk

1 cup shredded cheddar cheese

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the diced potatoes, red bell pepper, onion, and cherry tomatoes. Add olive oil, garlic powder, paprika, salt, and pepper. Toss well to coat.

      Spread the potato mixture evenly on a large baking sheet. Roast in the oven for 25 minutes, tossing halfway through, until the potatoes are golden and tender.

        While the potatoes are roasting, whisk together the eggs and milk in a separate bowl. Season with a pinch of salt and pepper.

          After 25 minutes, remove the potatoes from the oven and lower the temperature to 350°F (175°C).

            In a greased 9x13 inch casserole dish, layer the roasted potatoes and vegetables. Pour over the egg mixture evenly and then sprinkle the chopped spinach on top.

              Finally, sprinkle shredded cheddar cheese over the entire casserole.

                Bake in the oven for an additional 25-30 minutes, or until the eggs are set and the cheese is bubbly and golden.

                  Once done, remove from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before slicing.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                      - Presentation Tips: Serve the casserole warm directly from the baking dish, garnished with extra parsley on each portion, and offer slices of whole-grain toast on the side for a complete breakfast experience.