Easy breakfast casserole
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
Baking
Resting
Ingredients
Utensils
oven, cutting board, knife, baking dish, frying pan, rubber spatula, bowl, whisk
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How-To Videos
How to grate nutmeg
How to clean mushrooms
How to cut an onion
Nutrition per serving
Step 1/5
- 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
- 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
- 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
- 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
- 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!
