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+ servings
breakfast casserole in glass cake pan

Healthy Breakfast Casserole

This egg casserole is loaded with delicious vegetables keeping it healthy, while also being filling and incredibly comforting!
5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine American, Egg, gluten free, Toddler and Kid Friendly, Vegetarian
Servings 12 servings

Ingredients
  

  • 12 large eggs
  • 1 cup full fat plain Greek yogurt
  • ½ cup whole milk
  • ¾ cup diced russet potatoes (¼ inch cubes)
  • 1 cup chopped chard (or beet greens)
  • ½ cup diced yellow onion
  • 2 tablespoon minced garlic
  • 1 cup shredded fresh parmesan cheese
  • ¼ cup curly parsley (chopped and packed)
  • 2 tablespoon olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon dried rosemary (whole leaves or ground)
  • ½ teaspoon paprika
  • fresh ground black pepper to taste
  • Optional Add Ins: diced baked bacon, diced ham, sausage, bell pepper, green chilis

Instructions
 

  • Preheat oven to 350°F. Set rack to middle setting.
  • In a large bowl whisk together all wet ingredients.
    Prepare all vegetables, then add them to the wet ingredients. Add all seasonings and combine well.
  • Lightly spray a cake pan (9 x 13 inch). Pour in mixture and bake for 40 minutes, uncovered.
    Let cool for a few minutes before dividing into portions ( you choose how big)!
    Serve with salsa or hot sauce!
Keyword breakfast casserole
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