Healthy Breakfast Casserole Recipe

This breakfast dish is perfect for crowds or hectic weekday mornings.  

– 1 tablespoon extra-virgin olive oil – 2 medium red bell peppers, chopped (about 2 cups) – ¾ cup thinly sliced green onion (about 1 small bunch) – 5 ounces roughly chopped spinach (about 5 cups) – 12 egg – 3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream or yogurt) – Several dashes of your favorite hot sauce, like Cholula – ½ teaspoon fine salt – 10 twists of freshly ground black pepper – 4 ounces (1 cup) crumbled feta or goat cheese


Heat  oven to 350°F. Not spraying a 9-by-13-inch pan? Use butter.  Olive oil should shimmer in a big skillet on medium. 


Step 1

Green onion-soften bell pepper in 8–10 minutes.For 2 minutes, wilt spinach in skillet. Prepare the egg mixture while cooling the pan.  

Step 2

Medium-basin eggs. Yummy dairy, hot sauce, pepper, salt. Quick-beat eggs and whites. Half the cheese for frittata topping before baking.  

Step 3

Mix lightly cooled veggies in bowl.  Pour mixture into pan. Evenly distribute the remaining cheese.   

Step 4

Bake the frittata for 25–35 minutes until the eggs are fluffy and cooked and the centre barely jiggles. 

Step 5

Check egg quality by inserting a ¼-inch fork into the centre and ensuring it comes out clean.  Serve frittata cooled. Serve thinly.   

Step 6

Save leftovers for four days. Keep leftovers cold, room temperature, or gently microwave or oven-reheat.  

Step 7

Also See

How to Make the Best Oatmeal