For the potatoes:

3 Yukon Gold potatoes (~1 pound), chopped into ¼-inch pieces

1 tbsp olive oil

½ tsp sea salt

Freshly ground black pepper

For the casserole:

12 large eggs

1 cup milk (whole or unsweetened almond milk)

1¼ tsp sea salt

2 tbsp olive oil (plus more for greasing)

½ medium yellow onion, chopped

Freshly ground black pepper

2 garlic cloves, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 cup fresh spinach, roughly chopped

4 green onions, chopped

1½ cups shredded cheddar cheese

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Roast the potatoes: Preheat oven to 425°F. Toss potatoes with olive oil, salt, and pepper, spread on a parchment-lined baking sheet, and roast 20–25 minutes until golden and tender.
Prepare the egg mixture: In a large bowl, whisk together eggs, milk, and ¼ tsp salt. Set aside.
Sauté vegetables: Heat 2 tbsp olive oil in a skillet over medium heat. Cook onions with salt and pepper 5–8 minutes until soft. Add garlic and peppers, cook 2 more minutes, then stir in spinach and half the green onions until spinach is wilted.
Assemble the casserole: Grease a 9×13-inch baking dish. Layer potatoes, 1 cup cheese, vegetables, egg mixture, remaining ½ cup cheese, and reserved green onions.
Bake: Reduce oven to 350°F and bake 40–45 minutes until eggs are set. Let stand 5 minutes before slicing.

Make-ahead tip: Assemble the night before or prep components in advance for quick morning assembly.
Vegetable swaps: Broccoli, mushrooms, asparagus, or zucchini work well.
Cheese variations: Pepper jack, mozzarella, or a blend can be used.
Potato alternatives: Sweet potatoes or thawed hash browns are delicious substitutes.