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Veggie, Potato, and Gruyere Egg Casserole
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5 from 1 vote

Veggie, Potato, and Gruyere Egg Casserole

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast
Servings: 4
Author: Pam - For the Love of Cooking


  • 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 1/2 cups baby spinach chopped
  • Sea salt and freshly cracked pepper to taste
  • 6 large eggs
  • ½ cup milk
  • 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


  • 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 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.