Breakfast Casserole with Bacon Roasted Potatoes
Easy, quick casserole perfect for serving a large group or family for brunch. Served with a side of bacon fat potatoes.
Ingredients
- 8 eggs
- 1 cup non-dairy milk
- 1 Red bell pepper
- 4 cups Spinach
- 3/4 cup feta omit if dairy free
- 4 slices of bacon
- 1 Tbsp spices
- 12-16 baby purple potatoes
Instructions
- Whisk eggs, milk, and spices together in a large bowl. Set aside
- Line a casserole dish with parchment paper or spray with non-stick spray.
- Pour spinach, bell pepper, and feta in egg mixture. Stir until evenly mixed in.
- Pour casserole mixture into lined dish.
- Cook casserole in oven 35-40 minutes at 325 F until toothpick comes out clean.
- In a cold cast iron skillet, lay out bacon slices and bring to medium high heat cooking each side 2-3 min, until desired crispness. Remove bacon and place on a place. Do NOT pour out bacon fat.
- In the same skillet, put potato halves in and toss with bacon fat on medium-high heat. Stirring occasionally, cook about 7-8 minutes until potatoes are golden brown on outside.
- Remove casserole from oven, lay cooked bacon on top.
- Cut into squares and serve with potatoes.
Notes
If you don't have egg whites or milk, just substitute for more eggs i.e. use 10 eggs instead of 8.