Breakfast Casserole

Ingredients

For the Potatoes:

• 3 medium Yukon Gold potatoes (about 1 pound), diced into ¼-inch pieces
• 1 tablespoon avocado oil (healthier alternative to olive oil)
• ½ teaspoon Himalayan pink salt
• Freshly ground black pepper

For the Casserole:

• 12 large eggs
• 1 cup unsweetened almond milk (or any milk of your choice)
• 1¼ teaspoons sea salt, divided
• 2 tablespoons avocado oil, plus extra for greasing
• ½ medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup fresh spinach, chopped
• 4 green onions, thinly sliced
• 1½ cups shredded sharp cheddar cheese (or dairy-free cheese for a lighter option)

Instructions:

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the diced potatoes with avocado oil, salt, and a few grinds of pepper. Spread evenly on the prepared baking sheet.
3. Roast for 20-25 minutes, or until the potatoes are golden and tender.
4. Reduce the oven temperature to 350°F. Grease a 9x13-inch baking dish lightly with avocado oil.
5. In a large mixing bowl, whisk together the eggs, almond milk, and ¼ teaspoon of the salt. Set aside.
6. Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Add the chopped onion, 1 teaspoon of salt, and a few grinds of pepper. Cook for 5-8 minutes, stirring occasionally, until the onion is softened.
7. Stir in the garlic, red bell pepper, and green bell pepper. Cook for an additional 2 minutes, stirring occasionally.
8. Add the spinach and half of the sliced green onions. Cook until the spinach wilts slightly.
9. Arrange the roasted potatoes in an even layer at the bottom of the prepared baking dish.
10.  Sprinkle 1 cup of shredded cheese evenly over the potatoes, followed by the sautéed vegetables.
11.  Pour the egg mixture over the veggies and potatoes. Sprinkle the remaining ½ cup of cheese and the rest of the green onions on top.
12.  Bake for 40-45 minutes, or until the eggs are fully set in the center.
13.  Allow the casserole to rest for 5 minutes before slicing and serving.