Powerhouse Egg Casserole recipe

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Ingredients

½ cup red potatoes, cut into 1-inch pieces
2 teaspoons olive oil, divided
¾ teaspoon ground black pepper, divided
¼ teaspoon dried rosemary, or to taste
1 pinch sea salt, or to taste
cooking spray
½ onion, diced
1 ½ cups chopped kale
½ cup halved cherry tomatoes
8 large eggs
¼ cup nonfat Greek yogurt
¼ cup milk
¼ cup water
2 tablespoons crumbled feta cheese
2 tablespoons grated Parmesan cheese
½ teaspoon salt

Nutrition Info

240.1 calories
carbohydrate: 10.6 g
cholesterol: 379.6 mg
fat: 14.7 g
fiber: 1.4 g
protein: 17.5 g
saturatedFat: 4.8 g
servingSize: -
sodium: 629.3 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Mix potatoes, 1 teaspoon olive oil, 1/4 teaspoon black pepper, rosemary, and sea salt together in a bowl. Place on a baking sheet.

  3. Bake in the preheated oven until golden brown and tender, stirring once, about 35 minutes.

  4. Reduce oven heat to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.

  5. Heat remaining 1 teaspoon olive oil in a skillet over medium-high heat. Saute onion until translucent, about 3 minutes. Add kale and tomatoes, cook until wilted, about 2 minutes. Remove from heat.

  6. Pour onion mixture into a bowl. Add the roasted potatoes, eggs, Greek yogurt, milk, water, feta cheese, Parmesan cheese, and 1/2 teaspoon salt, whisk until combined, adding more water if needed. Pour into the prepared baking pan.

  7. Bake in the preheated oven until center is solid, about 25 minutes.

Recipe Yield

4 servings

Recipe Note

I love using leftovers and hate throwing away veggies. So when my father-in-law gave us more farm-fresh eggs than we could eat, I decided to make a breakfast casserole. This was everything I had on hand in my fridge, but feel free to make it your own.

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