Aunt Millie'S Breakfast Casserole Recipe

Name: Aunt Millie'S Breakfast Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large russet potatoes, peeled and grated; 12 large eggs (Substitution suggestion provided @ bottom); 1 cup milk; 1 1/2 cups colby-monterey jack cheese, shredded, 1 cup reserved; 1 teaspoon salt and pepper (to taste); 1/2 cup green pepper, chopped; 1/2 cup red pepper, chopped; 1/2 cup white button mushrooms, cleaned and sliced; 8 ounces frozen spinach, well-drained; 1 medium tomatoes, seeded and diced; 1 medium white onion, chopped; 1/2 cup green onion, chopped

Servings: persons

2 large russet potatoes, peeled and grated
12 large eggs (Substitution suggestion provided @ bottom)
1 cup milk
1 1/2 cups colby-monterey jack cheese, shredded, 1 cup reserved
1 teaspoon salt and pepper (to taste)
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup white button mushrooms, cleaned and sliced
8 ounces frozen spinach, well-drained
1 medium tomatoes, seeded and diced
1 medium white onion, chopped
1/2 cup green onion, chopped

1
["Grease 13-in. x 9-in. baking dish.", "Line baking dish with grated potatoes, pressing potatoes up the sides, into the corners, and no more than 1/4"" thickness covering the bottom. You may salt and pepper the potatoes lightly if you wish, to taste.", "Drain spinach in paper towel lined collander. Be sure to press as much of the water out as possible. Best way is to quarter-fold about three to four additional paper towels and press down onto the spinach in the collander. Replace the paper towel in the collander as needed until the spinach appears to be nearly ""dry"". Set aside.", "Mix thoroughly together the eggs, milk, 1/2 cup shredded cheese, and all the vegetables including the well-drained spinach; Salt and pepper, to taste.", "Pour egg mixture into potato-lined baking dish. Top with remaining shredded cheese. If not baking right away, cover dish with plastic wrap or lid; Refrigerate up to 24 hours.", "When ready to bake, preheat oven to 350 degrees, remove cover and put dish in oven 30-45 minutes or until inserted knife comes out clean.", "NOTE: If you're watching your figure, you may substitute 6 eggs with three 2-serving containers of Egg Beaters or use 1 carton Egg Beaters for all 12 eggs."]

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large russet potatoes, peeled and grated, 12 large eggs (Substitution suggestion provided @ bottom), 1 cup milk, 1 1/2 cups colby-monterey jack cheese, shredded, 1 cup reserved, and more.

Yes, Aunt Millie'S Breakfast Casserole falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aunt Millie'S Breakfast Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions