Easy breakfast casserole

Easy breakfast casserole

Based on 10 ratings
Undine Renner

Undine Renner

Community member

"A simple breakfast (or lunch) casserole, served with a light salad and warm bread, it’s super easy and satisfying."

Difficulty

Easy 👌

Preparation

15 min

Baking

55 min

Resting

0 min

Ingredients

2Servings
5
eggs
150 g
potatoes
½
onion
½ clove
garlic
50 g
brown mushrooms
100 g
spinach
100 ml
heavy cream
½ tsp
ground nutmeg
75 g
shredded cheddar cheese
vegetable oil
salt
pepper
MetricImperial

Utensils

oven, cutting board, knife, baking dish, frying pan, rubber spatula, bowl, whisk

How-To Videos

how-to-clean-mushrooms

How to clean mushrooms

how-to-grate-nutmeg

How to grate nutmeg

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal571
Fat42 g
Protein28 g
Carb22 g
  • Step 1/5

    Preheat the oven to 200°C/390°F. Peel and slice potatoes. Finely chop onion and garlic. Cut mushrooms into thick slices.
    • 150 g potatoes
    • ½ onion
    • ½ clove garlic
    • 50 g brown mushrooms
    • oven
    • cutting board
    • knife

    Preheat the oven to 200°C/390°F. Peel and slice potatoes. Finely chop onion and garlic. Cut mushrooms into thick slices.

  • Step 2/5

    Add potato slices to a baking dish and toss with vegetable oil and salt. Transfer to the oven and bake at 200°C/390°F for approx. 25 min.
    • vegetable oil
    • salt
    • baking dish

    Add potato slices to a baking dish and toss with vegetable oil and salt. Transfer to the oven and bake at 200°C/390°F for approx. 25 min.

  • Step 3/5

    Heat vegetable oil in a frying pan, then add onions and garlic and fry until translucent. Add mushrooms and sauté for approx. 3 min. Add spinach and cook until wilted.
    • 100 g spinach
    • frying pan
    • rubber spatula

    Heat vegetable oil in a frying pan, then add onions and garlic and fry until translucent. Add mushrooms and sauté for approx. 3 min. Add spinach and cook until wilted.

  • Step 4/5

    Reduce oven temperature to 180°C/350°F. In a large bowl, whisk eggs with heavy cream, nutmeg, salt, and pepper until well combined.
    • 5 eggs
    • 100 ml heavy cream
    • ½ tsp ground nutmeg
    • pepper
    • bowl
    • whisk

    Reduce oven temperature to 180°C/350°F. In a large bowl, whisk eggs with heavy cream, nutmeg, salt, and pepper until well combined.

  • Step 5/5

    Spread sautéed vegetables over roasted potatoes. Pour egg mixture on top and sprinkle the cheese all over. Bake at 180°C/350°F for approx. 30 min., or until the cheese is golden and the eggs are cooked through. Slice into squares to serve immediately. Enjoy!
    • 75 g shredded cheddar cheese

    Spread sautéed vegetables over roasted potatoes. Pour egg mixture on top and sprinkle the cheese all over. Bake at 180°C/350°F for approx. 30 min., or until the cheese is golden and the eggs are cooked through. Slice into squares to serve immediately. Enjoy!

  • Enjoy your meal!

    Easy breakfast casserole

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