Veggie Loaded Breakfast Casserole Recipe
A super simple veggie loaded breakfast casserole that’s easily customizable! I loaded mine with shredded potato hash browns, tons of fresh veggies, and a big dash of hot sauce! You can add crumbled sausage, shredded chicken, or anything else you please!
I am so excited to be bringing you one of my all time favorite breakfast casseroles. It’s loaded with shredded potato hash browns and tons of sauteéd spinach, bell peppers, and mushrooms. Not only is it a cinch to whip up, it’s totally customizable! Be it sausage, ground chicken/turkey, shredded rotisserie chicken, or meatless – with tons of veggies like I made it. The options are endless.
INGREDIENTS:
- 2 tablespoons oil
- 8-10 mushrooms, sliced
- 2 teaspoon minced garlic
- ½ red onion, diced
- 2 bell peppers, diced
- 2 cups packed baby spinach, roughly chopped
- 20 ounces shredded potatoes, thawed
- 10 eggs
- ⅓ cup half and half or milk (see notes)
- ¼ cup hot sauce (more or less to taste)
- salt and pepper
- 1 cup shredded cheese (see notes)
DIRECTIONS:
- 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 withe onions and garlic and let cook for 2 minutes. Remove to a plate. Add the second tablespoon of oil, if needed, and sauté the peppers for 1 minute. Add in the baby spinach and allow it to wilt, 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.
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get full recipes : littlespicejar.com