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Veggie-Loaded Breakfast Casserole

Delicious Veggie-Loaded Breakfast Casserole for Busy Mornings

A hearty Veggie-Loaded Breakfast Casserole packed with potatoes, veggies and eggs, perfect for busy mornings.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Oil For sautéing vegetables; can substitute with butter or cooking spray
  • 20 ounces Shredded Potatoes Thawed; use freshly grated potatoes if preferred
For the Vegetables
  • 8-10 Mushrooms Sliced; can swap with other veggies
  • 2 teaspoons Garlic Minced or pressed
  • 1/2 Red Onion Diced; yellow or white onion can be substitutes
  • 2 Bell Peppers Diced (any color)
  • 2 cups Baby Spinach Packed and roughly chopped; can replace with kale or Swiss chard
For the Egg Mixture
  • 10 Eggs Provides structure and protein boost
  • 1/3 cup Half and Half or Milk Adds creamy smoothness; use dairy alternatives as needed
  • 1/4 cup Hot Sauce More or less to taste
  • Salt and Pepper To taste
For the Finish
  • 1 cup Shredded Cheese Any cheese will do

Equipment

  • 9x13 baking dish
  • medium skillet
  • large mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F and generously spray a 9x13 baking dish with non-stick spray.
  2. In a medium skillet, add 1 tablespoon of oil and sauté the sliced mushrooms for 4 minutes.
  3. Add the minced garlic, diced red onion, and a pinch of salt, cooking for an additional 2 minutes until aromatic.
  4. Quickly sauté the diced bell peppers for 1 minute, then stir in the packed baby spinach until it wilts down.
  5. In a large mixing bowl, whisk together 10 eggs, 1/3 cup of half and half or milk, desired hot sauce, salt, and pepper.
  6. Spread the thawed shredded potatoes across the bottom of the prepared baking dish, layer the sautéed veggies on top, then pour the egg mixture evenly.
  7. Sprinkle 1 cup of shredded cheese over the casserole and bake uncovered for 45-50 minutes.
  8. Allow the casserole to cool for about 10 minutes before slicing into squares.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 20gProtein: 12gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 180mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Allow the casserole to sit at room temperature for 20 minutes before baking for even cooking. Store leftovers for up to 3 days in the fridge or freeze before baking for up to 2 months.

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