Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I love using leftovers and hate throwing away veggies. So when my father-in-law gave us more farm-fresh eggs than we could eat, I decided to make a breakfast casserole. This was everything I had on hand in my fridge, but feel free to make it your own.


Recipe Summary

20 mins
1 hr 5 mins
1 hr 25 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

  • Mix potatoes, 1 teaspoon olive oil, 1/4 teaspoon black pepper, rosemary, and sea salt together in a bowl. Place on a baking sheet.

  • Bake in the preheated oven until golden brown and tender, stirring once, about 35 minutes.

  • Reduce oven heat to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.

  • Heat remaining 1 teaspoon olive oil in a skillet over medium-high heat. Saute onion until translucent, about 3 minutes. Add kale and tomatoes; cook until wilted, about 2 minutes. Remove from heat.

  • Pour onion mixture into a bowl. Add the roasted potatoes, eggs, Greek yogurt, milk, water, feta cheese, Parmesan cheese, and 1/2 teaspoon salt; whisk until combined, adding more water if needed. Pour into the prepared baking pan.

  • Bake in the preheated oven until center is solid, about 25 minutes.

Cook's Note:

For the potatoes I used the Roasted Rosemary Potatoes recipe. If you don't have the time, you can substitute frozen diced potatoes. Just make sure to defrost and drain.

Nutrition Facts

240 calories; protein 17.5g; carbohydrates 10.6g; fat 14.7g; cholesterol 379.6mg; sodium 629.3mg. Full Nutrition