Veggie Loaded Breakfast Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Tbsp olive oil
8-10 sliced mushrooms
2 cloves minced garlic
1/2 diced red onion
2 diced bell peppers (I like to use different colors)
2 Cups packed baby spinach chopped
large bag shredded potatoes abt 20 oz.
10-12 eggs
1/2 cup milk or half and half
1/4 cup hot sauce (more or less to taste)
1- 11/2 Cups shredded cheese (whatever you like - I like swiss or Mexican blend)
**** You can add some shredded ham, chicken, sausage or crumbled bacon
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Directions: |
Directions:Heat a large skillet over medium heat. Add oil and mushrooms. Sauté for a few minutes until tender. Add onion and garlic and cook for a couple minutes. Remove from pan and set aside. Add another squirt of oil to pan with peppers. Cook peppers for about 5 minutes until tender. Add spinach just till wilted.
Generously spray 9x13 pan with cooking spray. Lay shredded potatoes on bottom of pan pressing to be sure they are spread evenly. Spread all the vegetables over potatoes set aside.
Whisk together eggs, half&half, hot sauce and some salt and pepper. Pour over veggies. Sprinkle with cheese
Bake uncovered about 40-45 minutes until cheese melts and top is golden. Allow to set about 10 minutes before slicing |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:20 min |
Personal
Notes: |
Personal
Notes: Can be made ahead and refrigerated overnight. Cover with plastic wrap. Allow to come to room temp about 20 minutes before baking
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