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Dietitian Reviewed: Erin McNamara, RDN, LDN, CLT
Photo Credit: Baldwin Publishing Staff Photographer
This easy and flavorful Potato Egg Casserole is a heart-healthy choice, rich in protein and fiber while keeping sodium levels in check. Its low-carb ingredients make it a great option for those following a diabetic-friendly diet. Naturally gluten-free and nutrient-dense, this casserole recipe balances fresh vegetables, fluffy eggs, and crispy roasted hash browns for a hearty and satisfying meal. The blend of colorful bell peppers, spinach, and melted cheddar cheese creates a vibrant dish that’s perfect for breakfast or brunch. Whether meal-prepping or serving a crowd, this delicious breakfast casserole is a nutritious way to start your day.
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Recipe yields 12 servings
Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.
Set a fine-mesh sieve in a medium mixing bowl. Using your hands, squeeze handfuls of grated potatoes over the sieve to remove excess moisture and to catch any loose pieces of potato (Note: Do not skip this step; removing the moisture will help the potatoes crisp up in the oven and prevent casserole from being soupy). Place drained potatoes in a separate medium mixing bowl. Discard the potato juice or reserve it for another use.
Add olive oil, black pepper, and salt to potatoes and toss to coat evenly. Transfer to prepared baking sheet.
Roast for 15 to 20 minutes, until crisp, tender, and browned. Remove from oven and set aside.
Lower oven heat to 350°F. Grease a 9x13-inch casserole dish with nonstick cooking spray; set aside.
In a large mixing bowl, whisk together eggs, egg whites and milk; set aside.
In a large skillet, heat the oil over medium heat until it begins to shimmer. Add onion, black pepper and salt. Cook, stirring occasionally, for 6 to 8 minutes, or until soft. Add garlic and cook until fragrant, about 30 seconds. Add the red pepper and green pepper and cook, stirring occasionally, for 2 minutes. Add the spinach and half the green onions, tossing until spinach is just wilted. Remove from heat.
Spread hash browns in an even later in the prepared casserole dish. Top with ½ cup cheese, followed by sautéed vegetable mixture. Pour in the egg mixture and top with the remaining ½ cup cheese and reserved green onions.
Bake for 40 to 45 minutes, or until eggs are set. Let stand 5 minutes before slicing and serving.