Savory Breakfast Potato Bake
A comforting and hearty dish perfect for family gatherings or cozy weekends, filled with layers of potatoes, vegetables, and cheese.
Ingredients
Main Ingredients
- 2 pounds potatoes: Yukon Gold or russet For a creamy texture. Sweet potatoes can be used for a healthier option.
- 1 cup diced bell peppers Use colorful varieties for added pop and sweetness.
- 1 cup chopped spinach Fresh or frozen; thaw and drain if using frozen.
- 1 cup shredded cheese Cheddar or a blend of your favorites adds a gooey top.
- 4 large eggs Acts as a binder for the bake.
- 1 cup milk Whole milk adds richness; can use any kind including plant-based.
- 2 cloves of garlic Fresh garlic enhances flavor; garlic powder can be used as a substitute.
- to taste salt and pepper Essential for balancing flavors.
- optional fresh herbs Like parsley or chives for topping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Grease a 9×13 inch baking dish with cooking spray or butter.
- Wash and thinly slice the potatoes (about 1/4 inch thick).
- In a skillet over medium heat, add olive oil and sauté the diced bell peppers and spinach with minced garlic for about 5 minutes until tender.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Assembly and Cooking
- In the prepared baking dish, layer the potatoes, followed by half of the sautéed veggies, and then a sprinkle of cheese. Repeat the process until all ingredients are used, finishing with a layer of potatoes topped with the remaining cheese.
- Carefully pour the egg and milk mixture over the layered ingredients. Use a spatula to press down gently.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes or until the top is golden brown.
- Let the dish cool for a few minutes before slicing.
Notes
For a healthier version, use low-fat cheese or Greek yogurt. Seasonal variations include sautéed mushrooms in the fall or zucchini in the summer. For added heat, incorporate diced jalapeños or red pepper flakes during sautéing.