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

Mushroom & Potato Breakfast Casserole

1 Star2 Stars3 Stars4 Stars5 Stars (11 votes, average: 4.09 out of 5)

Clock Icon for Prep Time 60 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 7 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
  • ¼cup sliced bell pepper
  • 1 cup quartered button mushrooms
  • 3 baked Yukon gold or russet potatoes, diced (about three cups)
  • ¼cup mixed chopped fresh herbs (parsley, dill, basil, etc.)
  • 12 eggs
  • Salt

Nutrition Facts


212 cals


13 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

7 g


12 g


1 g


1 g


13 g


427 mg


  1. Preheat oven to 325 degrees F. Spray a 9x9 inch casserole dish with cooking spray or
  2. In a large sauté pan, heat olive oil over a medium plan. 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 oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

Leave a Review