POWERHOUSE EGG CASSEROLE

Powerhouse Egg Casserole image

I love using leftovers and hate throwing away veggies. So when my father-in-law gave us more farm-fresh eggs than we could eat, I decided to make a breakfast casserole. This was everything I had on hand in my fridge, but feel free to make it your own.

Provided by Jackie Applegate

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 1h25m

Yield 4

Number Of Ingredients 16

Ingredients

½ cup red potatoes, cut into 1-inch pieces
2 teaspoons olive oil, divided
¾ teaspoon ground black pepper, divided
¼ teaspoon dried rosemary, or to taste
1 pinch sea salt, or to taste
cooking spray
½ onion, diced
1 ½ cups chopped kale
½ cup halved cherry tomatoes
8 large eggs
¼ cup nonfat Greek yogurt
¼ cup milk
¼ cup water
2 tablespoons crumbled feta cheese
2 tablespoons grated Parmesan cheese
½ teaspoon salt

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Mix potatoes, 1 teaspoon olive oil, 1/4 teaspoon black pepper, rosemary, and sea salt together in a bowl. Place on a baking sheet.
Bake in the preheated oven until golden brown and tender, stirring once, about 35 minutes.
Reduce oven heat to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
Heat remaining 1 teaspoon olive oil in a skillet over medium-high heat. Saute onion until translucent, about 3 minutes. Add kale and tomatoes; cook until wilted, about 2 minutes. Remove from heat.
Pour onion mixture into a bowl. Add the roasted potatoes, eggs, Greek yogurt, milk, water, feta cheese, Parmesan cheese, and 1/2 teaspoon salt; whisk until combined, adding more water if needed. Pour into the prepared baking pan.
Bake in the preheated oven until center is solid, about 25 minutes.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 10.6 g, Cholesterol 379.6 mg, Fat 14.7 g, Fiber 1.4 g, Protein 17.5 g, SaturatedFat 4.8 g, Sodium 629.3 mg, Sugar 3 g