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5 from 1 vote

Roasted Potatoes & Veggie Breakfast Casserole

Course Breakfast


  • 3 Yukon Gold potatoes, chopped into ¼-inch pieces
  • 1/2 tbsp FRENCH PANTRY oil of choice
  • FRENCH PANTRY salt of choice
  • FRENCH PANTRY pepper of choice
  • 6 eggs
  • 1/2 cup milk or plain Greek yogurt
  • 2 tbsp FRENCH PANTRY Herb Blend of choice
  • 1/2 medium onion, chopped in Eco Chop
  • 2 garlic cloves, chopped in Mini Herb Chopper
  • 1 bell pepper (red, yellow or orange), chopped in Eco Chop
  • 1-2 cups fresh spinach, chopped in Eco Chop
  • 3/4 cup shredded cheese of choice
  • 1/2 lb. ground Italian chicken sausage (optional but delicious addition)


  • Preheat oven to 425°F degrees. Set Large Bonmat on Perforated Baking Sheet and set aside. 
  • Toss potatoes in Mixing Bowl with oil to coat evenly.  Spread onto Bonmat so potatoes are in one even layer and not touching.  Sprinkle with salt and pepper of choice. Roast for 25 minutes until nicely browned and crisp.
  • While potatoes are roasting, prep egg & veggie filling.
  • Whisk eggs, milk, herb blend and a few grinds of salt and pepper until well combined. Add chopped veggies and cheese and stir to combine.
  • If you are using the sausage, cook sausage in the microwave on high using the Large Round Mold covered with Octagonal Bonmat for 3 minutes. Carefully remove the Octagonal Bonmat and using our Masher or a fork break up sausage into little pieces and finish cooking in the microwave for 1 minute until cooked.
  • Once potatoes are finished roasting, reduce oven temp to 350°F degrees. Place Place mold of choice (Square, Large or Medium Round, Checkboard Mold) on Perforated Baking Sheet and set aside.
  • Place roasted potatoes on bottom of Mold. If using the ground sausage, add sausage on top of potatoes. Pour egg and veggie mixture over top the potatoes.
  • Bake for 35-45 minutes until cooked through. Test for doneness using the toothpick test.  Casserole will be cooked through and slightly browned.  You can serve from the mold or unmold by flipping unto your platter or sliding onto a plate for serving.


Bon Tip: Recipe can be doubled for a large crowd and baked in your 9x13 Rectangular Mold.