Mushroom and Potato Breakfast Casserole- cook for your life- anti-cancer recipes

Mushroom & Potato Breakfast Casserole

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Clock Icon for Prep Time 60 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

Our most basic breakfast casserole, this simply delicious egg, mushroom, and potato casserole is sure to please every morning. By keeping the most important meal of the day simple and healthy you start your...


  • 2 tablespoons olive oil
  • ¼ cup bell pepper, sliced
  • 1 cup button mushrooms, quartered
  • 3 Yukon gold or russet potatoes, baked and diced (about three cups)
  • ¼ cup mixed fresh herbs, chopped (parsley, dill, basil, etc.)
  • 12 eggs
  • pinch of salt
  • salt and pepper to taste

Nutrition Facts


213 cals


13 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

7 g


12 g


1 g


1 g


13 g


428 mg


  1. Preheat oven to 325 degrees F. Spray a 9x9 inch casserole dish with cooking spray or rub with olive oil.
  2. In a large sauté pan, heat olive oil over a medium-high heat. Add the peppers and mushrooms. Season the vegetables with a pinch of salt. Cook 2-3 minutes, until mushrooms are brown and peppers are tender.
  3. Beat eggs.
  4. Mix vegetables and potatoes into the casserole dish, sprinkle with herbs.
  5. Pour eggs over the mixture and season with salt and pepper. Place the casserole dish on the center rack of the oven. Bake 20 minutes or until eggs are set in the center of the dish and the edges are golden brown.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, 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.

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