Powerhouse Egg Casserole

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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 240 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup water
• ¼ cup milk
• 2 tablespoons grated Parmesan cheese
• ½ onion, diced
• cooking spray
• 8 large eggs
• 1 pinch sea salt, or to taste
• 2 teaspoons olive oil, divided
• 2 tablespoons crumbled feta cheese
• 1 ½ cups chopped kale
• ¾ teaspoon ground black pepper, divided
• ½ cup halved cherry tomatoes
• ½ cup red potatoes, cut into 1-inch pieces
• ¼ teaspoon dried rosemary, or to taste
• ¼ cup nonfat Greek yogurt

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 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.

Step 7

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