Easy breakfast casserole

Based on 1 ratings

Undine Renner

Contributor at Kitchen Stories

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

Difficulty

Easy 👌
15
min.
Preparation
55
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
10 eggs
300 g potatoes
onion
1 clove garlic
100 g brown mushrooms
200 g spinach
200 ml heavy cream
1 tsp ground nutmeg
150 g shredded cheddar cheese
vegetable oil
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
571
Protein
28 g
Fat
42 g
Carb
22 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.
    • 300 g potatoes
    • onion
    • 1 clove garlic
    • 100 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.
    • 200 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.
    • 10 eggs
    • 200 ml heavy cream
    • 1 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!
    • 150 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!