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 ¼-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

Directions

1. Gather all ingredients and preheat the oven to 425 degrees F (218 degrees C).
   Line a baking sheet with parchment paper.
2. Place potatoes on the baking sheet and toss with olive oil, salt, and several grinds of pepper.
   Spread out evenly on the baking sheet and roast until tender and browned, 20 to 25 minutes.
3. Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with olive oil.
   Whisk together eggs, milk, and ¼ teaspoon salt in a large bowl. Set aside.
4. Meanwhile, heat olive oil in a large skillet over medium heat.
   Add onion and season with 1 teaspoon salt, and several grinds of pepper.
   Cook, stirring occasionally, until onion is soft and translucent, 5 to 8 minutes.
   Add bell peppers and garlic; cook, stirring occasionally, for 2 minutes.
   Add spinach and ½ of the green onions and toss until spinach is just wilted.
5. Spread out potatoes in an even layer in the prepared baking dish.
   Top with 1 cup Cheddar cheese, followed by the sautéed veggies.
   Pour egg mixture on top and sprinkle with remaining ½ cup Cheddar cheese and green onions.
6. Bake in the preheated oven until eggs are set, 40 to 45 minutes.
7. Let stand for 5 minutes before slicing and serving.