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...


  • 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

Nutrition Facts


355 cals


19 g

Saturated Fat

7 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

8 g


28 g


3 g


2 g


19 g


624 mg


  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 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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