A brunch-friendly casserole with tender potatoes and broccoli. |
Ingredients
- Cooking spray
- 2 medium potatoes, thinly sliced
- 1 tablespoon olive oil
- ½ teaspoon kosher salt, divided
- ½ teaspoon pepper, divided
- One (10- or 12-ounce) bag frozen broccoli, defrosted
- 1 cup low-fat cheddar cheese, shredded
- 8 eggs
- ½ small onion, diced
- 1 teaspoon Italian seasoning
Instructions
- Preheat oven to 375 F. Lightly coat a 7-by-11-inch baking dish with cooking spray.
- Mix the potato slices with olive oil, half the salt and pepper in a baking dish.
- Bake potatoes for 30 minutes. Remove baking dish from oven.
- Change oven temperature to 350 F.
- In bowl, whisk eggs, onion, Italian seasoning, and remaining salt and pepper.
- Pat broccoli dry and cut into small pieces. Spread over potatoes and top with shredded cheese.
- Whisk eggs, onion, Italian seasoning, and remaining salt and pepper in a bowl.
- Pour the egg mixture over broccoli.
- Bake 20-30 minutes, or until eggs are set. Serve hot.
Notes
Change it Up
- Use a mixture of white and sweet potatoes.
- Add a can of mushrooms, drained.
- Try pepper jack cheese or mozzarella cheese.
- Add finely chopped fresh herbs such as basil, cilantro, or parsley.
Nutrition
Serving: 1 sliceCalories: 182calCarbohydrates: 13gProtein: 12gFat: 10gCholesterol: 196mgSodium: 345mgFiber: 2g