YIELD: Serves 8
This is no doubt a no-fuss recipe, easy to assemble using pre-cut veggies that you can find in the grocery along with a few ingredients that you might already have on hand. No more chopping in the morning, all you need is to throw everything together and bake.
Enjoying a delicious breakfast is an awesome way to start your day. Imagine devouring on sauteed spinach, carrots, and mushrooms in a creamy cheddar, potato, and egg base, served with a cup of freshly brewed coffee or cocoa in the morning? A perfect experience!
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INGREDIENTS
1 tbsp olive oil, plus more for the baking dish
8 oz. sliced white or brown mushrooms
2 c. shredded carrots
5 oz. baby spinach (about 5 packed cups)
2 c. frozen diced potatoes (do not thaw)
1 c. roasted red pepper strips
2 c. shredded sharp cheddar cheese
12 large Eggs
2 c. half-and-half
2 tsp kosher salt
1/4 tsp freshly ground black pepper
How to make Veggie Supreme Egg Bake
Step 1: In the middle of the oven, arrange the oven rack before preheating to 375 degrees F. Using olive oil, grease a 9 x 13-inch baking dish and set it aside.
Step 2: In a large frying pan, heat a tbsp oil over medium-high heat. Add the mushrooms and carrots once the oil is shimmering and cook for about 5 minutes until tender, stirring occasionally. Add in the spinach and cook for another 5 minutes, stirring until wilted and most of the liquid is evaporated. Take the pan out of the heat, then stir in the potatoes and red peppers.
Step 3: To the prepared baking dish, transfer the mixture from the pan, spreading it to an even layer, then evenly sprinkle with the 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 until the top is lightly golden-brown. Remove from the oven and allow the bake to cool for at least 5 minutes.
Step 5: Slice and serve. Enjoy!
NOTES:
To make this casserole ahead, assemble and chill overnight or freeze unbaked. Tightly cover the casserole and freeze for up to 3 months. When ready to serve, thaw in the fridge overnight and continue with baking as directed.
In case you’ll not find jarred roasted red peppers, simply tear whole peppers into bite-sized pieces using your hands.
Place the leftovers in an airtight container and store them in the fridge for up to 5 days.
Nutrition Facts:
Calories 371 | Fat 25.5 g (39.3%) | Saturated 12.4 g (62.1%) | Carbs 15.6 g (5.2%) | Fiber 2.4 g (9.6%) | Sugars 6.0 g | Protein 20.1 g (40.2%) | Sodium 666.8 mg (27.8%)
Ingredients
- 1 tbsp olive oil, plus more for the baking dish
- 8 oz. sliced white or brown mushrooms
- 2 c. shredded carrots
- 5 oz. baby spinach (about 5 packed cups)
- 2 c. frozen diced potatoes (do not thaw)
- 1 c. roasted red pepper strips
- 2 c. shredded sharp cheddar cheese
- 12 large Eggs
- 2 c. half-and-half
- 2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
Step 1: In the middle of the oven, arrange the oven rack before preheating to 375 degrees F. Using olive oil, grease a 9 x 13-inch baking dish and set it aside.
Step 2: In a large frying pan, heat a tbsp oil over medium-high heat. Add the mushrooms and carrots once the oil is shimmering and cook for about 5 minutes until tender, stirring occasionally. Add in the spinach and cook for another 5 minutes, stirring until wilted and most of the liquid is evaporated. Take the pan out of the heat, then stir in the potatoes and red peppers.
Step 3: To the prepared baking dish, transfer the mixture from the pan, spreading it to an even layer, then evenly sprinkle with the 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 until the top is lightly golden-brown. Remove from the oven and allow the bake to cool for at least 5 minutes.
Step 5: Slice and serve. Enjoy!
Notes
To make this casserole ahead, assemble and chill overnight or freeze unbaked. Tightly cover the casserole and freeze for up to 3 months. When ready to serve, thaw in the fridge overnight and continue with baking as directed. In case you’ll not find jarred roasted red peppers, simply tear whole peppers into bite-sized pieces using your hands. Place the leftovers in an airtight container and store them in the fridge for up to 5 days.
