Happy New Year! It’s the second Meatless Monday of 2012, and we’re continuing our series of super-easy vegetarian recipes for January.
My family loves “breakfast for dinner” once in a while, and this quick and easy breakfast casserole is on heavy rotation at my house. Leafy greens, local eggs, and fresh potatoes make this casserole much healthier than your typical cheese-laden hashbrown supper, and it’s very quick to put together. It makes a ton of leftovers, too– perfect for breakfasts later in the week!
One thing that really helps with all the chopping in this (and most any) vegetarian supper is a food processor. I used both attachments that came with my machine to prepare this dinner, and the whole thing came together in about 10 minutes of hands-on time.
If you don’t have a food processor, plan to add about 10 minutes to the prep time for chopping, whisking, and slicing.
Five Ingredient Breakfast Casserole (serves 18-24)
1 yellow onion
1.5 pounds Yukon gold potatoes (about 5 medium potatoes)
1 bunch tender greens, stems removed
2 cups milk or plain soymilk
Preheat oven to 350 degrees. Lightly oil a 9×13 casserole dish.
Wash the potatoes and tender greens and pat dry. Peel the onion and chop it into quarters. Chop the potatoes into quarters. Slice the potatoes and onion very thinly by feeding them through a food processor fitted with the slicing disk. Heat a few tablespoons of oil in a large skillet over medium-high heat. Once oil is hot, add potatoes and onion to the skillet and cook for 6-8 minutes, stirring occasionally.
While potatoes and onions are cooking, fit the food processor with the chopping blade and finely chop the greens. In a large bowl, whisk together the eggs with the milk. (The chopping blade of the food processor is perfect for this, too, if you have a large enough machine. Watch out, though– overfilling the bowl of the food processor makes a big, egg-y mess.)
Once potatoes and onions are softened, place them in an even layer in the prepared casserole dish. Top with the chopped greens. Pour the egg mixture over the top of the casserole. Bake for 40 minutes, until the middle of the casserole is set and the edges are golden brown. Serve warm or at room temperature.