Breakfast Egg & Veggie Casserole

Breakfast Egg & Veggie Casserole

Breakfast Egg & Veggie Casserole
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Serves: 8 servings
Prep Time: 15 m
Cook Time: 1 h

Ingredients

  • 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

Directions

  1. Preheat oven to 375°F.
  2. Mince garlic; dice mushrooms, onion, and peppers.
  3. 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.
  4. 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.
  5. Spray a large baking dish with cooking spray. Spread shredded potatoes out evenly in dish. Add veggies and set aside.
  6. Whisk together eggs, milk, salt, and pepper; pour mixture over veggies; sprinkle with cheese.
  7. Bake uncovered 40-45 minutes until the cheese has melted and becomes golden in color.
  8. Serve with banana slices on the side.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 241 12%
  • Fat: 14 g 22%
  • Carb: 14 g 5%
  • Fiber: 1 g 4%
  • Protein: 13 g 26%
  • Sugar: 5 g
written by
Jackie

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