Veggie Breakfast Egg Bake
This colorful veggie breakfast egg bake is tasty and versatile. You can use different vegetables depending on your preference.
Ingredients
- 3 yukon gold potatoes (about 1 pound), chopped into ΒΌ-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon sea salt
- freshly ground black pepper
- 12 large eggs
- 1 cup milk, any kind
- 1 1/4 teaspoons sea salt
- 2 tablespoons extra-virgin olive oil, plus more for greasing
- 1/2 yellow onion, chopped
- freshly ground black pepper
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 1 cup fresh spinach, roughly chopped
- 4 green onions, chopped, divided
- 1 1/2 cups grated cheddar cheese