Egg and Potato Casserole with Veggies and Goat Cheese
Healthy egg and potato casserole brimming with veggies. Not just for breakfast, egg casserole is perfect for brunch, lunch, or dinner.
Servings: 9
Calories: 138kcal
Ingredients
- 1 large russet potato, peeled and cut into very thin slices
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced
- 1-2 cloves garlic, minced
- ½ cup roasted pepper (any color), diced
- 9 eggs
- ¼ cup alternative milk or skim milk
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- A few grinds of black pepper
- 1 cup baby spinach, tightly packed
- 3 ounces goat cheese
Directions
- Preheat oven to 375° F and grease an 8-inch square baking dish. Line the bottom and sides of the baking dish with a single layer of potato slices, and then add another layer to cover any holes (it’s fine if some spaces aren’t covered). Bake for 12 to 15 minutes, then remove from oven and increase oven temperature to 420° F.
- While the potato crust par-bakes, heat the olive oil in a pan over medium heat. Add mushrooms and sauté, stirring often, 3 to 5 minutes until they begin to sweat and soften. Stir in the garlic for about 30 seconds, and then then add the roasted peppers. Continue to cook until excess liquid evaporates, then remove from heat.
- In a large bowl, whisk together the eggs and milk. Stir in the Italian seasoning, salt, pepper, and mushroom mixture.
- When the potato crust comes out, layer first with baby spinach, then goat cheese. Carefully pour the egg mixture on top. Bake for 35 to 40 minutes. Remove from the oven and let it set for 5 to 10 minutes before serving.
- Store leftovers in an airtight container for 3 days chilled or 3 months frozen.
Notes
Serve with homemade gluten-free Greek yogurt bagels.