Overnight egg and potato casserole

Baked egg and vegetable casserole in a white dish on a wooden surface
Overnight egg and potato casserole
Cook Time 33 minutes
Servings 6 servings
Serving Size 1/6 casserole

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Ingredients

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Preparation

  1. Spray a large skillet with cooking spray and place over medium-high heat. 
  2. Add onions, mushrooms, and garlic to the pan. Sauté for 6 minutes. 
  3. Add potatoes and continue to cook for 6 minutes, stirring frequently. 
  4. Add spinach, basil, salt, and ¼ teaspoon pepper. Cook for 2 minutes or until spinach wilts. 
  5. Remove from heat; let stand for 10 minutes. Stir in cheese. 
  6. Place mixture in an 11 by 7-inch broiler-safe glass or ceramic baking dish coated with cooking spray. Cover and refrigerate overnight. 
  7. In the morning, preheat the oven to 350 degrees Fahrenheit. 
  8. Lightly scramble the eggs. Mix in remaining milk and ¼ tsp pepper. Pour egg mixture over mushroom mixture. Bake covered for 25-30 minutes. 
  9. Remove from oven and preheat broiler to high. Place back in oven, uncovered. Broil for 3 minutes, or until top is browned and just set. Let stand 5 minutes before slicing into 6 pieces. 
  10. Serve right away or refrigerate for later. 

Nutrition

(per serving)
  • 198 Calories
  • 8g Total Fat
  • 3g Saturated Fat
  • 293mg Sodium
  • 196mg Cholesterol
  • 18g Total Carbs
  • 3g Fiber
  • 4g Sugars
  • 14g Protein
  • 382mg Potassium

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