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Breakfast recipe · from the recipe book

Parmesan Potato Spinach Pepper Breakfast Bake

Thin-sliced red potatoes layered with garlicky spinach, sweet peppers, ricotta and a savory Parmesan custard bake up tender inside with a golden, crisp top.

Parmesan Potato Spinach Pepper Breakfast Bake

Ingredients

  • 3½ small600 gRed potatoessliced 1/8 inch thick
  • 1½ tbsp20 gOlive oil
  • 1 medium110 gYellow oniondiced
  • 1 cup chopped150 gRed bell pepperdiced
  • 2 cloves6 gGarlicminced
  • 5 cups loosely packed150 gBaby spinachroughly chopped
  • 6 large300 gEggs
  • ¾ cup (180 ml)180 gMilk, 2%
  • ⅔ cup150 gPart-skim ricotta
  • ⅔ cup grated60 gGrated Parmesan
  • 1 tsp1 gDried thyme
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 375°F (190°C). Brush a 9-by-13-inch baking dish with about one quarter of the olive oil.
  2. Toss the sliced potatoes with half of the remaining olive oil and half of the salt, spread them in the baking dish, cover with foil and bake 20 minutes until just tender.
  3. While the potatoes bake, heat the rest of the olive oil in a skillet over medium heat. Cook the onion and red bell pepper 6 minutes until soft, add the garlic for 30 seconds, then stir in the spinach until wilted, about 2 minutes. Take off the heat.
  4. In a large bowl, whisk the eggs, milk, ricotta, half of the Parmesan, the thyme, the remaining half of the salt and the black pepper into a custard.
  5. Remove the foil and spread the spinach-pepper mixture over the potatoes, then pour the custard evenly over the top.
  6. Sprinkle the remaining half of the Parmesan over the bake.
  7. Bake uncovered 30 to 35 minutes until set in the center, golden on top, and the eggs reach 160°F (71°C).
  8. Rest 10 minutes, then cut into 4 pieces and serve.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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