Loaded Veggie Potato Egg Bake is the ultimate comfort dish that combines hearty ingredients and rich flavors into one satisfying meal. Perfect for breakfast, brunch, or even dinner, this bake is not only delicious but also packed with nutrition, making it a great option for families looking to enjoy a wholesome meal together. You’ll love how simple it is to prepare and how easily it can be tailored to suit your taste preferences.
Ingredients
- 7.5 lb baby potatoes (new or red) / 340 g
- 1.5 teaspoon garlic powder / 7.5 g
- 1 teaspoon onion powder / 5 g
- 1/2 teaspoon salt (little less than 1/2 tsp) / 2.5 g
- 1/4 teaspoon pepper / 1.25 g
- 1 cup broccoli florets / 90 g
- 2 tbsp avocado oil (divided) / 30 ml
- 8 ounces frozen chopped spinach (defrosted, squeezed of excess liquid) / 225 g
- 1 bell pepper (chopped)
- 1 roma tomato (seeds removed then chopped)
- 12 eggs
- 1 lb breakfast sausage (chicken or pork) / 450 g
- 1/2 yellow onion (chopped)
- cooking spray
Directions
- Preheat your oven to 400°F (200°C) and grease a 9 x 13-inch (23 x 33 cm) casserole dish. Line a sheet pan with foil and grease the foil.
- Chop the baby potatoes and toss them with 1/2 teaspoon garlic powder, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- Add the seasoned potatoes to half of the prepared sheet pan and roast in the oven for 10 minutes.
- After 10 minutes, add the broccoli florets to the sheet pan, spray with cooking spray, and sprinkle with a pinch of salt. Roast for an additional 10 minutes, then remove from the oven and reduce the oven temperature to 375°F (190°C).
- While the potatoes and broccoli are roasting, cook the breakfast sausage. In a large nonstick skillet, add 1 tablespoon avocado oil and chopped onion, then sauté until translucent, about 1-2 minutes. Add the ground breakfast sausage and cook until fully browned.
- Once the potatoes and broccoli are done, spread them evenly on the bottom of the greased casserole dish. Top with the chopped bell pepper, chopped tomato, and drained spinach, followed by the cooked breakfast sausage.
- In a large bowl, whisk together 12 eggs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Pour the whisked eggs over the casserole, ensuring even coverage.
- Gently stir the mixture to coat the vegetables in the egg mixture. Bake the casserole for 45-55 minutes, or until the eggs are set. Allow it to cool for 10 minutes before serving.
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 80 minutes
Servings: 8
Nutrition Info (per serving): Approximately 350 calories, 22g protein, 18g fat, 25g carbs
How to Serve Loaded Veggie Potato Egg Bake
Serve slices of the Loaded Veggie Potato Egg Bake warm, garnished with fresh herbs like parsley or chives for an extra touch of flavor. It pairs beautifully with a light salad or some fresh fruit for a balanced meal. This dish is perfect for brunch gatherings or as an easy meal prep option for busy weekdays.
How to Store Loaded Veggie Potato Egg Bake
Store any leftovers of the Loaded Veggie Potato Egg Bake in an airtight container in the refrigerator for up to 4 days. For longer-lasting storage, you can freeze it for up to 3 months. To reheat, simply thaw overnight in the fridge and warm in the oven or microwave until heated through.
Tips to Make Loaded Veggie Potato Egg Bake
- For added flavor, consider including spices like paprika or cayenne pepper.
- Feel free to substitute any of the vegetables based on what you have on hand or your personal preferences.
- You can make this dish ahead of time and store it in the fridge overnight before baking it in the morning.
Variations
- Swap the breakfast sausage for turkey sausage or a plant-based alternative for a lighter version.
- Experiment with different vegetables such as zucchini, mushrooms, or asparagus for unique flavors.
- Add cheese on top before baking for a creamy, cheesy texture.
FAQs
Can I make this dish without sausage?
Yes! You can omit the sausage for a vegetarian version or replace it with a meat substitute.
Can I use fresh spinach instead of frozen?
Absolutely! You can use fresh spinach; just make sure to sauté it first to reduce excess moisture.
How do I know when the eggs are set?
The eggs are set when they are firm to the touch and no longer jiggle in the center. A knife inserted should come out clean.