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Cheesy Potato and Broccoli Egg Bake

Cheesy Potato and Broccoli Egg Bake

A brunch-friendly casserole with tender potatoes and broccoli.
 Michigan Harvest to Table™
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Main Dishes, Sides
Cuisine American
Servings 8 Servings

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
Keyword Brunch, Casserole, Comfort Food, Kid-friendly, Meatless, Potluck, Vegetarian