Potato-Leek Breakfast Casserole-cook for your life- anti-cancer recipes

Potato-Leek 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 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...

Ingredients

  • 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

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

  1. Preheat oven to 325 degrees F. Spray a 9x9 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.

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.



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