Prep time: 20 mins | Cook time: 45 mins | Total time: 1 hr 5 mins | Yield: 10-12 servings
This is an incredibly easy breakfast casserole that’s loaded with veggies. If desired, you can also add your preferred protein, such as crumbled sausage, ground turkey/beef, shredded chicken, or ham. Serve this delicious casserole with a huge dash of hot sauce, and enjoy this for breakfast even lunch or dinner!
Ingredients
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10 eggs
2 tsp minced garlic
2 tbsp oil
2 bell peppers, diced
8-10 mushrooms, sliced
½ red onion, diced
20 oz. shredded potatoes, thawed
⅓ c. half and half or milk
1 c. shredded cheese
salt and pepper
2 c. packed baby spinach, roughly chopped
¼ c. hot sauce (more or less to taste)
How to make Veggie-Loaded Breakfast Casserole
Step 1: Heat 1 tbsp oil in a large skillet over medium heat. To the hot oil, add the mushrooms and cook for about 4 minutes, stirring until they begin to brown. Next, add a small pinch of salt, and onions. And garlic. Continue to cook for another 2 minutes. To a plate, transfer everything. In the now-empty plate, add another tbsp of oil (if needed) and peppers. Cook the peppers for about a minute, then add the baby spinach. Continue to cook until the spinach has wilted. Set aside when done.
Step 2: Using nonstick cooking spray, generously grease a 9 x 13-inch baking dish. In the bottom of the dish, lay the shredded potatoes, pressing to make sure they are evenly spread out. Over the potatoes, add the veggies. Set aside.
Step 3: In the center of the oven, position the rack. If baking the casserole right away, preheat the oven to 375 degrees F.
Step 4: Place the egg, half and half, hot sauce, and a big pinch of salt and pepper in a large bowl. Mix well until combined, then pour this over the prepared veggies. On top, sprinkle the cheese and lightly season with salt and pepper. Place in the preheated oven and bake for about 45 to 50 minutes, uncovered, until the cheese has melted and the top of the casserole is golden. Remove from the oven when done and let the casserole cool for at least 10 minutes before slicing. Enjoy!
Notes:
To make the casserole in advance, prep it as instructed and tent it with plastic wrap. Place in the fridge overnight (make sure to store the unbaked casserole not exceeding 24 hours) and let it come to room temperature for about 20 minutes. Then, bake.
Swap the half-and-half with any non-dairy milk like almond, soy, cashew, etc.
Feel free to add in some browned sausage, ground turkey/beef, shredded chicken, or ham.
For this recipe, I recommend using cheddar (mild or sharp), mozzarella, pepper jack, or Swiss).
Ingredients
- 10 eggs
- 2 tsp minced garlic
- 2 tbsp oil
- 2 bell peppers, diced
- 8-10 mushrooms, sliced
- ½ red onion, diced
- 20 oz. shredded potatoes, thawed
- ⅓ c. half and half or milk
- 1 c. shredded cheese
- salt and pepper
- 2 c. packed baby spinach, roughly chopped
- ¼ c. hot sauce (more or less to taste)
Instructions
Step 1: Heat 1 tbsp oil in a large skillet over medium heat. To the hot oil, add the mushrooms and cook for about 4 minutes, stirring until they begin to brown. Next, add a small pinch of salt, and onions. And garlic. Continue to cook for another 2 minutes. To a plate, transfer everything. In the now-empty plate, add another tbsp of oil (if needed) and peppers. Cook the peppers for about a minute, then add the baby spinach. Continue to cook until the spinach has wilted. Set aside when done.
Step 2: Using nonstick cooking spray, generously grease a 9 x 13-inch baking dish. In the bottom of the dish, lay the shredded potatoes, pressing to make sure they are evenly spread out. Over the potatoes, add the veggies. Set aside.
Step 3: In the center of the oven, position the rack. If baking the casserole right away, preheat the oven to 375 degrees F.
Step 4: Place the egg, half and half, hot sauce, and a big pinch of salt and pepper in a large bowl. Mix well until combined, then pour this over the prepared veggies. On top, sprinkle the cheese and lightly season with salt and pepper. Place in the preheated oven and bake for about 45 to 50 minutes, uncovered, until the cheese has melted and the top of the casserole is golden. Remove from the oven when done and let the casserole cool for at least 10 minutes before slicing. Enjoy!
