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  • Traci Hatchett

Healthy Breakfast Casserole...Great for a brunch!

I made this healthy breakfast casserole for our family's Easter brunch. The star of this recipe is goat cheese - which I absolutely love! It also features spinach and red bell pepper. This casserole is a baked frittata, very wholesome, hearty and full of fresh flavor and simple to make too.


Healthy Breakfast Casserole


Ingredients:

  • 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 eggs

  • 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

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13-inch pan with butter (do NOT to use cooking spray; it doesn’t work nearly as well). Plus, the butter adds a little more flavor.

  2. In a large skillet, warm the olive oil over medium heat. Add the bell pepper and green onion and cook until the pepper is tender and cooked through, about 8 to 10 minutes.

  3. Add the spinach to the skillet and cook, while stirring, until wilted, about 2 minutes. Set the pan aside to cool for a bit while you prepare the egg mixture.

  4. Crack the eggs into a medium mixing bowl. Add your dairy of choice, several dashes of hot sauce, plus the salt and pepper. Whisk just until the egg yolks and whites are well blended.

  5. Stir in half of the cheese (reserving the other half for topping the frittata before baking). Transfer the lightly cooled veggies into the bowl, and stir to combine.

  6. Pour the mixture into the prepared pan. Evenly disperse the remaining cheese on top.

  7. Bake for 25 to 35 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata just barely jiggles when you give it a gentle shimmy. For good measure, insert a fork about ¼-inch into the center of the eggs and make sure the fork comes out clean

  8. Place the frittata on a cooling rack until you’re ready to serve. Slice with a sharp knife, and serve!

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