Thursday, March 1, 2018

Veggie Breakfast Casserole

I made this last weekend for company. We all liked it! I made it the night before and put it in the fridge until the morning I baked it.

Veggie Breakfast Casserole

adapted from

2 tablespoons oil
8 oz mushrooms, sliced
2 garlic cloves, minced
½ red onion, diced
2 bell peppers, diced
3 cups packed spinach, roughly chopped
20 ounces shredded potatoes, thawed
10 eggs
⅓ cup milk
¼ cup hot sauce
salt and pepper
2 cups shredded cheese

In a large skillet over medium heat, heat 1 tablespoon of oil. Add the mushrooms and sauté them for 4 minutes or until they start to brown. Add a small pinch of salt along with onions and garlic and let cook for 2 minutes. Remove to a plate.

Add the second tablespoon of oil, and sauté the peppers for 2-3 minutes. Add in the spinach and cook for 3-4 more minutes, remove from heat, set aside.

Generously spray a 9×13 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.

Position a rack in the center of the oven and preheat the oven to 375ºF if you are baking the casserole immediately.

In a large bowl, whisk together the eggs, milk, hot sauce, and a big pinch of salt and pepper. Pour the egg mixture over the prepared veggies. Sprinkle the cheese over the top and another small pinch of salt and pepper.

Bake the casserole, uncovered, until the cheese melts, and the top gets in and golden, 45-50 minutes. Allow the casserole to cool for 10 minutes before slicing and serving.

TO MAKE AHEAD – prepare the casserole as directed, cover with plastic wrap and refrigerate overnight or as required (not to exceed 24 hours) and allow it to come to room temperature for 20 minutes before baking.

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