Veggie-Loaded Breakfast Casserole


  • 2 tablespoons oil
  • 8-10 mushrooms, sliced
  • 2 teaspoon 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 (see notes)
  • ¼ cup hot sauce (more or less to taste)
  • salt and pepper
  • 1 cup shredded cheese (see notes)


  • in a very massive pan over medium heat, heat one tablespoon of oil. Add the mushrooms and sauté them for four minutes or till they begin to brown. Add atiny low pinch of salt on withe onions and garlic and let cook for two minutes. take away to a plate. Add the second tablespoon of oil, if needed, and sauté the peppers for one minute. Add within the baby spinach and permit it to wilt, take away from heat, set aside.
  • liberally spray a 9×13 baking dish with slippy change of state spray. Lay the chopped potatoes within the bottom of the dish and press to form positive they're opened up equally. Add the veggies (both the mushrooms and also the pepper mixtures) over the potatoes, set aside.
  • Position a rack within the center of the kitchen appliance and heat up the kitchen appliance to 375ºF if you're baking the casserole like a shot.
  • in a very massive bowl, whisk along the egg, 0.5 and 0.5, hot sauce, and an enormous pinch of salt and pepper. Pour the egg mixture over the ready veggies. Sprinkle the cheese over the highest and another tiny pinch of salt and pepper.
  • Bake the casserole, uncovered, till the cheese melts, and also the prime gets in and golden, 45-50 minutes. enable the casserole to chill for ten minutes before slicing and serving.


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