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Powerhouse Egg Casserole

Rated as 4.33 out of 5 Stars

"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."
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1 h 25 m servings 240
Original recipe yields 4 servings


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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Mix potatoes, 1 teaspoon olive oil, 1/4 teaspoon black pepper, rosemary, and sea salt together in a bowl. Place on a baking sheet.
  3. Bake in the preheated oven until golden brown and tender, stirring once, about 35 minutes.
  4. Reduce oven heat to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  5. 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.
  6. 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.
  7. 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

Per Serving: 240 calories; 14.7 10.6 17.5 380 629 Full nutrition

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Read all reviews 3
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Tasted great! Everybody went back for seconds. It took a bit longer to set for me (maybe 35 min).

The egg dish was very thin and flat. Not enough filling to fill up a 9X13 pan. I would make it again but increase the volume. The overall flavor was very good.

Delicious. I used a few more potatoes, regular diced tomatoes and a tiny sprinkle of parm on top. Kale can sometimes be strong and bitter, but it wasn't in this.. not at all. Will make this a...