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Breakfast Egg & Veggie Casserole

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Breakfast Egg & Veggie Casserole

3 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Breakfast Egg & Veggie Casserole
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 267kcal


  • 1 clove garlic
  • 1 cup diced mushrooms, portabella
  • 1/2 medium onion, red
  • 2 medium bell pepper, green
  • 2 tablespoon olive oil
  • 2 cup spinach
  • 2 cup hash browns, frozen
  • 10 large egg
  • 1/3 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 cup cheddar cheese, shredded

Serve With

  • 2 medium banana


  • Preheat oven to 375°F.
  • Mince garlic; dice mushrooms, onion, and peppers.
  • Using a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté mushrooms for 3-4 minutes until they begin to soften and brown. Add onion and garlic; sauté for 2 minutes more. Remove veggies from heat and set aside.
  • Heat remaining olive oil in same skillet and add peppers. Cook for 1-2 minutes, then add spinach and cook for 1-2 minutes more. Remove from heat and set aside.
  • Spray a large baking dish with cooking spray. Spread shredded potatoes out evenly in dish. Add veggies and set aside.
  • Whisk together eggs, milk, salt, and pepper; pour mixture over veggies; sprinkle with cheese.
  • Bake uncovered 40-45 minutes until the cheese has melted and becomes golden in color.
  • Serve with banana slices on the side.
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Calories: 267kcal | Carbohydrates: 20g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 248mg | Sodium: 353mg | Fiber: 3g | Sugar: 6g

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