Potato-Leek Breakfast Casserole

Name: Potato-Leek Breakfast Casserole
Prep time: 60

4.1

4.1 out of 5 stars (based on 31 reviews)

60 min prep

6 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

Put an end to dreary on-the-go breakfasts. This Potato-Leek Breakfast Casserole is a great way to make sure you’ll start your morning off right. When you’re in treatment breakfast is crucial, especially if it’s the...

2 tablespoons olive oil
1 medium yellow or white onion, chopped (about one cup)
1 leek, white and light green parts, chopped (about one cup)
3 baked Yukon gold or russet potatoes, diced (about 3 cups)
12 eggs, whisked together
1 cup shredded cheddar cheese
Salt and Pepper

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Nutrition Facts

Calories

355 cals

Fat

19 g

Saturated Fat

7 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

8 g

Carbohydrates

28 g

Sugar

3 g

Fiber

2 g

Protein

19 g

Sodium

624 mg

Directions

Preheat oven to 325 degrees F. Spray a 9x9 inch casserole pan with cooking spray or rub with olive oil.
In a large sauté pan, heat olive oil over a medium heat. Add the onions and leeks to the pan and season with a pinch of salt. Lower heat, and cook for about 10-12 minutes, or until onions and leeks begin to caramelize.
Place the potatoes into the bottom of the casserole dish. Top with the leeks and onion. Pour the egg mixture over top. Finally, sprinkle the top with cheese.
Place the casserole dish into the oven and bake for 20 minutes or until eggs are set in the center of the dish.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society