Make-Ahead Breakfast Casseroles for Easy Mornings

Ingredients

• 4 cups diced potatoes (yukon gold or russet)
• 1 cup bell peppers, chopped (mix of colors for vibrancy)
• 1 cup fresh spinach, chopped
• 1 small red onion, diced
• 1 cup shredded cheese (cheddar or a blend)
• 8 large eggs
• 1 cup milk (dairy or non-dairy)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• to taste salt and pepper
• 2 tablespoons olive oil
• for garnish fresh herbs (like parsley or chives)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they start to become tender and slightly golden.
3. Incorporate the diced bell peppers and red onion into the skillet with the potatoes. Stir and cook for an additional 5 minutes.
4. Add the chopped spinach to the skillet and continue cooking until wilted, about 2 minutes. Season the mixture with garlic powder, onion powder, paprika, salt, and pepper. Remove from heat.
5. In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
6. Grease a 9x13 inch baking dish and layer the potato and veggie mixture evenly along the bottom. Pour the egg mixture over the top, then sprinkle the shredded cheese evenly.
7. Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is golden brown.
8. Once done, allow the casserole to cool for 5 minutes before slicing into squares.
9. Garnish with fresh herbs and serve.