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

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Ingredients

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

Nutrition Info

240.1 calories carbohydrate: 10.6 g cholesterol: 379.6 mg fat: 14.7 g fiber: 1.4 g protein: 17.5 g saturatedFat: 4.8 g servingSize: - sodium: 629.3 mg sugar: 3 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 400 degrees F (200 degrees C).
Mix potatoes, 1 teaspoon olive oil, 1/4 teaspoon black pepper, rosemary, and sea salt together in a bowl. Place on a baking sheet.
Bake in the preheated oven until golden brown and tender, stirring once, about 35 minutes.
Reduce oven heat to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
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.
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.
Bake in the preheated oven until center is solid, about 25 minutes.

Recipe Yield

4 servings

Recipe Note

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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