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Veggie-Loaded Breakfast Casserole

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A hearty breakfast casserole packed with colorful vegetables, eggs, and cheese, perfect for meal prep and family gatherings.

Ingredients

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  • 2 tablespoons oil
  • 8-10 mushrooms, sliced
  • 2 teaspoons minced garlic
  • ½ red onion, diced
  • 2 bell peppers, diced
  • 2 cups packed baby spinach, roughly chopped
  • 20 ounces shredded potatoes, thawed
  • 10 eggs
  • ⅓ cup half and half or milk
  • ¼ cup hot sauce (more or less to taste)
  • Salt and pepper
  • 1 cup shredded cheese

Instructions

  1. In a large skillet over medium heat, heat 1 tablespoon of oil. Add the mushrooms and sauté for 4 minutes until browned. Add a pinch of salt, onions, and garlic, cooking for another 2 minutes. Remove to a plate.
  2. Add the remaining oil if needed, and sauté the peppers for 1 minute. Add baby spinach and sauté until wilted. Remove from heat.
  3. Generously spray a 9×13 baking dish with nonstick spray. Lay shredded potatoes evenly in the bottom.
  4. Add the sautéed vegetables over the potatoes.
  5. Preheat the oven to 375°F if baking immediately and place a rack in the center.
  6. In a bowl, whisk together eggs, half and half, hot sauce, and a pinch of salt and pepper.
  7. Pour the egg mixture over the veggies and sprinkle the cheese on top with another pinch of salt and pepper.
  8. Bake uncovered for 45-50 minutes, until cheese is melted and top is golden.
  9. Allow to cool for 10 minutes before slicing and serving.

Notes

Feel free to substitute cheese or add other vegetables like ham for variation. Can be prepared ahead of time.

Nutrition

Find it online: https://www.glutenfreez.com/veggie-loaded-breakfast-casserole/