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 only time of day you’re able to stomach a meal. This casserole is simple and soothing, but packed with protein to get you through the morning, and best of all it tastes great.
1. Preheat oven to 325 degrees F. Spray a 9×9 inch casserole pan with cooking spray or rub with olive oil.
2. 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.
3. 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.
4. Place the casserole dish into the oven and bake for 20 minutes or until eggs are set in the center of the dish.
Peter Schoemer, Drexel Food Lab
- 2 tablespoons olive oil
- 1 medium yellow or white onion, chopped, about one cup
- 1 leek, 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