Crispy Smashed Potato & Veggie Egg Bake

Name: Crispy Smashed Potato & Veggie Egg Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: International
Ingredients: 5 medium Potatoes (e.g., Maris Piper or Russet); 1 cup Fresh spinach (chopped); 1/2 medium Yellow bell pepper (chopped); 1/2 cup Cherry tomatoes (halved); 3 Large eggs; 1/2 cup Milk (any kind); 1/2 cup Shredded cheese (e.g., cheddar, mozzarella, or a blend); to taste Salt (for boiling potatoes and seasoning); to taste Black pepper (for seasoning); 1 tablespoon Olive oil (for greasing dish)

Transform your meal routine with this incredibly easy and quick crispy smashed potato base egg bake! It's packed full of nutrition, naturally gluten-free, and highly versatile – perfect for using up any vegetables you have on hand. Enjoy a delicious and wholesome dish that's simple to prepare and satisfying.

#Gluten-free

#Easy

#Quick

#Healthy

#Versatile

#Breakfast

#Brunch

#Dinner

#Potato bake

#Egg casserole

#Vegetarian

Smashed Potatoes in Baking Dish

Recipe Information

15m

Prep Time

40m

Cook Time

55m

Total Time

Servings

Easy

International

English

Nutrition (per serving)

336

Calories

14g

Protein

49g

Carbs

10g

Fat

Potatoes and Vegetables Ready for Egg Mixture

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Pouring Egg Mixture Over Ingredients

Instructions

0/7 completed

1
Preheat your oven to 200°C (392°F). Lightly grease a 9-inch oven-safe dish with olive oil.
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15m
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Preheat your oven to 200°C (392°F). Lightly grease a 9-inch oven-safe dish with olive oil.
15m
Allow enough time for the oven to fully heat for best results.
2
Boil the potatoes in salted water until they are tender when pierced with a fork, approximately 15-20 minutes depending on size. Drain well.
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15m
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Boil the potatoes in salted water until they are tender when pierced with a fork, approximately 15-20 minutes depending on size. Drain well.
15m
Boiling them whole helps retain more nutrients. Salt the water generously for flavor.
3
Place the boiled potatoes into the prepared 9-inch dish. Using a fork or a potato masher, gently smash each potato until flattened but still chunky.
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5m
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Place the boiled potatoes into the prepared 9-inch dish. Using a fork or a potato masher, gently smash each potato until flattened but still chunky.
5m
Don't over-smash them; you want some texture for crispiness.
4
Evenly scatter the chopped spinach, yellow bell pepper, and halved cherry tomatoes over the smashed potatoes in the dish.
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2m
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Evenly scatter the chopped spinach, yellow bell pepper, and halved cherry tomatoes over the smashed potatoes in the dish.
2m
Feel free to use other vegetables like broccoli florets, zucchini, or mushrooms.
5
In a separate bowl, whisk together the large eggs, milk, a pinch of salt, and black pepper until well combined.
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1m
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In a separate bowl, whisk together the large eggs, milk, a pinch of salt, and black pepper until well combined.
1m
Ensure the egg mixture is thoroughly whisked for a consistent texture.
6
Pour the egg mixture evenly over the potatoes and vegetables in the dish, ensuring it fills the gaps. Sprinkle the shredded cheese over the top.
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2m
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Pour the egg mixture evenly over the potatoes and vegetables in the dish, ensuring it fills the gaps. Sprinkle the shredded cheese over the top.
2m
Make sure the egg mixture seeps down to coat the potatoes for a cohesive bake.
7
Bake in the preheated oven for 20-25 minutes, or until the egg is set, the cheese is melted and bubbly, and the top is golden brown.
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25m
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Bake in the preheated oven for 20-25 minutes, or until the egg is set, the cheese is melted and bubbly, and the top is golden brown.
25m
Baking time may vary; check for doneness by inserting a knife into the center – it should come out clean.