Potato Veggie Egg Bake (Edit recipe)

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If mornings are chaotic, this veggie egg casserole bake is your answer. Make once and enjoy throughout the week.

This breakfast is easy, family-friendly, made with simple ingredients, and packed with veggies. Perfect for busy weeknights (breakfast for dinner, anyone?), meal prep breakfasts, or when you need a dish to feed a crowd.

If you’re looking for easy egg casserole recipes, healthy family meals, or simple potato recipes that save time in the kitchen—this one’s a must-try.

✨ Pro tip: leftovers reheat beautifully for quick mornings.

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PREP TIME

20 minutes

COOK TIME

55 minutes

INGREDIENTS

11

Serves: 6-8

Ingredients

1 lb Little Potato Company Little Potatoes, cut in quarters
1 whole Red Bell Pepper, diced
0.5 cup Yellow Onion, diced
1 - 2 Tbsp Extra Virgin Olive Oil
4 whole Egg
1 cup Egg Whites
0.25 cup Water
0.25 - 0.5 tsp Real Salt - Redmond
2 pinch Black Pepper
1 cup Baby Spinach, chopped
1 cup Cheddar Cheese, shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400° F. Cut your potatoes, bell pepper, and onion.
Pour into a 13x8 greased casserole dish and season with oil and salt and pepper.
Place in the oven, stirring occasionally, for 30 minutes or until potatoes are tender.
Stir together eggs, liquid egg whites, water, and salt and pepper and pour over cooked potatoes. Top with spinach and cheese.
Cook for 25 minutes, or until eggs are set completely. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	215
Fat:	11 g
Carbohydrates:	1 g
Protein:	16 g
Cholesterol:	42 g
Sodium:	373 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated for total recipe.