Prepare a hearty breakfast to share with family or to dish up at brunch with friends. This easy casserole builds upon layers of flavor in a delicious dish. It starts with plenty olive oil and sauteed vegetables, with eggs serving as the base to hold it all together. Feel free to customize this casserole to your liking, swapping out any of the veggies or adding diced ham or sausage into the mix. Make it the day-of or prep it ahead of time so you’ll have breakfast on the table in minutes. Recipe courtesy of Molly Allen.
Note: This casserole can be prepped and assembled one day ahead of time. Store in the fridge, covered, and bake as directed the next day. Alternatively, you can bake the whole dish and refrigerate until re-heating and serving the next day.
Yields8 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
4tbspDurant Tuscan Extra Virgin Olive Oil
3Garlic cloves, minced
1Onion, diced
1Green bell pepper, diced
4Yukon gold potatoes, diced
2cupsSpinach
½cupSun dried tomatoes, chopped
8Eggs
¼cupMilk
¼cupRicotta cheese, softened
2tspSalt, plus more to taste
1tspBlack pepper, plus more to taste
½cupMozzarella cheese
1
Preheat the oven to 375 degrees and brush a deep 8-inch by 8-inch baking dish with olive oil.
2
In a large saucepan, heat the olive oil on medium heat. Add in the garlic and onion and cook until translucent. Add in the bell pepper and diced potatoes. Cook the mixture for 15 minutes.
3
Add in the sun dried tomatoes and spinach and cook down until wilted. Season with salt and pepper to taste.
4
Meanwhile, in a large mixing bowl, whisk together the eggs, milk, and ricotta cheese. Whisk in salt and pepper.
5
Once the vegetable mixture is cooked, transfer to the baking dish. Pour the egg mixture over top and sprinkle with mozzarella cheese.
6
Bake for 35 to 40 minutes until the casserole has puffed up and the top is golden. Garnish with minced Italian parsley if desired before slicing and serving.
7
Enjoy!
Ingredients
4tbspDurant Tuscan Extra Virgin Olive Oil
3Garlic cloves, minced
1Onion, diced
1Green bell pepper, diced
4Yukon gold potatoes, diced
2cupsSpinach
½cupSun dried tomatoes, chopped
8Eggs
¼cupMilk
¼cupRicotta cheese, softened
2tspSalt, plus more to taste
1tspBlack pepper, plus more to taste
½cupMozzarella cheese
Directions
1
Preheat the oven to 375 degrees and brush a deep 8-inch by 8-inch baking dish with olive oil.
2
In a large saucepan, heat the olive oil on medium heat. Add in the garlic and onion and cook until translucent. Add in the bell pepper and diced potatoes. Cook the mixture for 15 minutes.
3
Add in the sun dried tomatoes and spinach and cook down until wilted. Season with salt and pepper to taste.
4
Meanwhile, in a large mixing bowl, whisk together the eggs, milk, and ricotta cheese. Whisk in salt and pepper.
5
Once the vegetable mixture is cooked, transfer to the baking dish. Pour the egg mixture over top and sprinkle with mozzarella cheese.
6
Bake for 35 to 40 minutes until the casserole has puffed up and the top is golden. Garnish with minced Italian parsley if desired before slicing and serving.
