Ingredients
- 4 medium potatoes, thinly sliced
- 6 large eggs
- 1 cup milk
- 1 cup spinach, chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup onion, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheese
- 1/4 cup breadcrumbs for topping
Steps
- Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
- Layer half of the potato slices on the bottom of the dish.
- Sprinkle half of the vegetables over the potatoes.
- Whisk together eggs, milk, salt, and pepper, then pour half over the first layer.
- Repeat layers with remaining potatoes, vegetables, and egg mixture.
- Top with shredded cheese and breadcrumbs.
- Bake for 45-50 minutes until the casserole is set and the top is golden brown.
- Cool slightly before serving.
Tips
- Parboil the potatoes for 5 minutes to reduce baking time.
- Add herbs like thyme or rosemary for a more aromatic dish.
- This casserole can be made ahead of time and reheated for a stress-free Easter brunch.
This healthy Easter brunch casserole is loaded with fresh vegetables, creamy eggs, and tender potatoes. It’s perfect for feeding a crowd and can easily be customized with your favorite seasonal vegetables.