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Veggie-Loaded Breakfast Casserole Recipe

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This recipe for Veggie-Loaded Breakfast Casserole, by , is from The Wilkins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kay Ellen Wilkins - wife of Cliff Wilkins, son of Bob & Ginny Wilkins

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. oil
8-10 mushrooms, sliced
2 tsp. garlic, minced
1/2 red onion, diced
2 bell peppers, diced
2 c. packed baby spinach, roughly chopped
20 oz. shredded potatoes, thawed
10 eggs
1/3 c. half and half
1/4 c. hot sauce (more or less to taste)
Salt and pepper
1 c. shredded cheese (cheddar and pepper jack are my favorites)

Directions:
Directions:
1. In a large skillet over medium heat, heat 1 tbsp. of oil. Add the mushrooms and sautÚ them for 4 minutes or until they start to brown. Add a small pinch of salt along with the onions and garlic and let cook for 2 minutes. Remove to a plate.
2. Add the second tbsp. of oil, if needed, and sautÚ the peppers for 1 minute. Add in the baby spinach and allow it to wilt, remove from heat, set aside.
3. Generously spray a 9x13 baking dish with nonstick cooking spray. Lay the shredded potatoes in the bottom of the dish and press to make sure they are spread out evenly. Add the veggies (both the mushrooms and the pepper mixtures) over the potatoes, set aside.
4. Position a rack in the center of the oven and preheat the oven to 375║.
5. In a large bowl, whisk together the egg, half and half, hot sauce, and a big pinch of salt and pepper. Pour the egg mixture over the prepared veggies. Sprinkle cheese over the top and another small pinch of salt and pepper.
6. Bake the casserole, uncovered, until the cheese melts, and the top gets golden, 45-50 minutes. Allow the casserole to cool for 10 minutes before slicing and serving.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
To make ahead: prepare the casserole as directed, cover with plastic wrap and refrigerate overnight (not to exceed 24 hours) and allow it to come to room temperature for 20 minutes before baking.

The half and half can be replaced with any nondairy milk such as almond, soy, cashew, etc.

Other add-ins: browned sausage, ground beef/turkey, shredded chicken, or ham; mozzarella or Swiss cheese.

 

 

 

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