Hearty Potato, Broccoli & Pepper Jack Egg Casserole

Ingredients

• 4 medium potatoes, peeled and thinly sliced
• 2 cups fresh broccoli florets
• 1 cup shredded Pepper Jack cheese
• 6 large eggs
• 1 cup whole milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• to taste salt and pepper
• 2 tablespoons olive oil
• 1 cup breadcrumbs (optional for topping)
• to taste fresh herbs (e.g., parsley or chives) for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with a bit of olive oil.
2. In a skillet, heat the remaining olive oil over medium heat. Add the sliced potatoes, seasoning with salt, pepper, garlic powder, and onion powder. Cook for about 8-10 minutes, stirring occasionally, until the potatoes start to soften but are not fully cooked.
3. While the potatoes cook, steam the broccoli florets until just tender, about 3-4 minutes. Remove and set aside.
4. In a large mixing bowl, whisk together the eggs and milk until well combined. Season with more salt and pepper to taste.
5. Layer the half-cooked potatoes on the bottom of the prepared baking dish. Spread the steamed broccoli evenly over the potatoes.
6. Pour the egg mixture over the layered potatoes and broccoli, ensuring everything is evenly covered.
7. Sprinkle the shredded Pepper Jack cheese on top, ensuring an even layer. If desired, add breadcrumbs on top for a crunchy texture.
8. Bake in the preheated oven for 30-35 minutes, or until the egg is set and the top is golden brown.
9. Let the casserole cool for a few minutes before slicing.