Veggie, Potato, and Gruyere Egg Casserole
You won’t miss any meat in this veggie, potato, and Gruyere egg casserole filled with loads of vegetables & cheese. This casserole was pretty simple to throw together and it turned out light, fluffy, flavorful, and paired nicely with some maple-roasted bacon. We all, even my son, enjoyed this veggie, potato, and Gruyere egg casserole, although he said he prefers the bacon and cheese one more.
How to Make a Veggie, Potato, and Gruyere Egg Casserole
Heat the oven to 350 degrees. Coat an 8×8 baking dish with cooking spray.
Heat the olive oil in a large saute pan over medium heat. Add the onion and crushed red pepper flakes, to taste, to the skillet and cook until tender, about 2-3 minutes. Add the asparagus and cook for 1 minute. Add the tomatoes, and garlic, and cook for 1 minute, stirring constantly. Add the spinach then immediately remove it from heat. Season with sea salt and freshly cracked pepper, to taste. Set aside to cool.
In a large bowl, whisk the eggs together with the milk; season with sea salt and freshly cracked pepper, to taste. Stir in the cooled cooked vegetables, frozen potatoes, and most of the shredded cheese.
Pour the mixture into the prepared baking dish and top with the remaining cheese.
Place into the oven and bake for 40-45 minutes, or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes before cutting and serving. Serve with sour cream and hot sauce on the side. Enjoy.
Ingredients
- 2-3 tsp olive oil
- ½ small sweet yellow onion diced
- Pinch of crushed red pepper flakes to taste
- 5 stalks of asparagus wooden ends removed and cut into thirds
- 5 grape tomatoes halved
- 1 clove garlic minced
- 1 ½ cups baby spinach chopped
- Sea salt and freshly cracked pepper to taste
- 6 large eggs
- ½ cup milk
- 1½ cups frozen diced potatoes O'Brian you don’t have to thaw or cook the potatoes
- 1 cup Gruyere cheese shredded, divided
- Sour cream
- Hot sauce
Instructions
- Heat the oven to 350 degrees. Coat an 8×8 baking dish with cooking spray.
- Heat the olive oil in a large saute pan over medium heat.
- Add the onion and crushed red pepper flakes, to taste, to the skillet and cook until tender, about 2-3 minutes.
- Add the asparagus and cook for 1 minute.
- Add the tomatoes, and garlic, and cook for 1 minute, stirring constantly.
- Add the spinach then immediately remove it from heat.
- Season with sea salt and freshly cracked pepper, to taste. Set aside to cool.
- In a large bowl, whisk the eggs together with the milk; season with sea salt and freshly cracked pepper, to taste.
- Stir in the cooled cooked vegetables, frozen potatoes, and most of the shredded cheese.
- Pour the mixture into the prepared baking dish and top with the remaining cheese.
- Place into the oven and bake for 40-45 minutes, or until the eggs are firm and the top is slightly golden brown.
- Let stand for 10 minutes before cutting and serving.
- Serve with sour cream and hot sauce on the side. Enjoy.
You have the BEST everyday family recipes, Pam. This casserole looks so inviting with all the veggies.
Looks delicious Pam and I like the presentation you get by cutting it with a sharp knife
Love eggs anyway they are prepared and I kmow I would love this dish. So pretty as well so inviting.
Egg casserole looks like another name for crustless quiche, but it doesn’t seem as fancy for breakfast. Looks like a delicious combination, Pam! Those colder mornings are upon us, I fear.
Egg casseroles like this are such great anytime meals!
I love your combination of vegetables in your egg casserole…a perfect Sunday brunch meal.
beautiful effort