Yield: 8 servings
This breakfast meal is loaded with creamy cheddar, potato, and egg base. A filling, delightful casserole to start your mornings right!
INGREDIENTS
12 large eggs
1 tbsp olive oil, plus more for the baking dish
2 c. shredded carrots
5 oz. baby spinach (about 5 packed c.)
8 oz. sliced white or brown mushrooms
2 c. frozen diced potatoes (do not thaw)
2 c. shredded sharp cheddar cheese
2 tsp kosher salt
1 c. roasted red pepper strips
1/4 tsp freshly ground black pepper
2 c. half-and-half
How to make Veggie Supreme Egg Bake
Step 1: In the middle of the oven, arrange the oven rack and preheat the oven to 375 degrees F. Using olive oil, grease a 9 x 13-inch baking dish and set aside.
Step 2: In a large frying pan, heat 1 tbsp oil over medium-high heat until shimmering. Once the oil is hot, add the mushrooms and carrots to the pan and cook for about 5 minutes until tender, stirring often. Next, add the spinach and toss well. Continue to cook for another 5 minutes until the spinach has wilted and most of the liquid has evaporated. Take the pan off the heat and add the potatoes and red peppers. Stir well.
Step 3: Into the prepared baking dish, pour the mixture into an even layer and evenly sprinkle with cheese. In a large bowl, whisk the eggs, milk, salt, and pepper. Then, pour this over the vegetables.
Step 4: Place in the preheated oven and bake for about 50 to 55 minutes or until the top is slightly golden-brown and a knife inserted in the center of the egg bake comes out clean. Remove from the oven when done and allow the egg to bake to cool for about 5 minutes.
Step 5: Slice and serve. Enjoy!
NOTES:
Make this egg bake ahead. Assemble the casserole and chill overnight. Or freeze unbaked. Just make sure to tightly cover the casserole and store it in the freezer for up to 3 months. Before baking, thaw in the fridge overnight.
For this recipe, you can swap jarred roasted red peppers with whole peppers. Into bite pieces, tear the whole peppers using your hands.
In an airtight container, store any leftovers and keep them in the fridge for up to 5 days.
Ingredients
- 12 large eggs
- 1 tbsp olive oil, plus more for the baking dish
- 2 c. shredded carrots
- 5 oz. baby spinach (about 5 packed c.)
- 8 oz. sliced white or brown mushrooms
- 2 c. frozen diced potatoes (do not thaw)
- 2 c. shredded sharp cheddar cheese
- 2 tsp kosher salt
- 1 c. roasted red pepper strips
- 1/4 tsp freshly ground black pepper
- 2 c. half-and-half
Instructions
Step 1: In the middle of the oven, arrange the oven rack and preheat the oven to 375 degrees F. Using olive oil, grease a 9 x 13-inch baking dish and set aside.
Step 2: In a large frying pan, heat 1 tbsp oil over medium-high heat until shimmering. Once the oil is hot, add the mushrooms and carrots to the pan and cook for about 5 minutes until tender, stirring often. Next, add the spinach and toss well. Continue to cook for another 5 minutes until the spinach has wilted and most of the liquid has evaporated. Take the pan off the heat and add the potatoes and red peppers. Stir well.
Step 3: Into the prepared baking dish, pour the mixture into an even layer and evenly sprinkle with cheese. In a large bowl, whisk the eggs, milk, salt, and pepper. Then, pour this over the vegetables.
Step 4: Place in the preheated oven and bake for about 50 to 55 minutes or until the top is slightly golden-brown and a knife inserted in the center of the egg bake comes out clean. Remove from the oven when done and allow the egg to bake to cool for about 5 minutes.
Step 5: Slice and serve. Enjoy!
Notes
Make this egg bake ahead. Assemble the casserole and chill overnight. Or freeze unbaked. Just make sure to tightly cover the casserole and store it in the freezer for up to 3 months. Before baking, thaw in the fridge overnight. For this recipe, you can swap jarred roasted red peppers with whole peppers. Into bite pieces, tear the whole peppers using your hands. In an airtight container, store any leftovers and keep them in the fridge for up to 5 days.
