Vegetarian Breakfast Casserole Recipe
This Vegetarian Breakfast Casserole Recipe serves 8 and is perfect for feeding a crowd with minimal effort.
Equipment
- 9x13-Inch Baking Dish
- large skillet
- mixing bowl
- Whisk
Ingredients
Vegetable Mixture
- 1 tablespoon olive oil
- 1 large red bell pepper diced
- 1 medium yellow onion diced
- 1 cup sliced mushrooms
- 2 cups fresh baby spinach chopped
Egg Mixture
- 10 large eggs
- 2 cups whole milk
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
Base and Cheese
- 1 pound frozen hash browns shredded or cubed
- 2 cups shredded sharp cheddar cheese
Instructions
Sauté the Veggies
- Heat the olive oil in a skillet over medium heat. Add onion and red bell pepper, and cook for 5 minutes until translucent.
- Add sliced mushrooms and cook for 3 minutes until browned.
- Stir in chopped spinach just until wilted, about 1 minute.
Prep the Pan
- Grease a 9×13-inch baking dish and spread the frozen hash browns in an even layer.
Whisk the Custard
- In a mixing bowl, crack the eggs and add milk, salt, black pepper, garlic powder, and smoked paprika. Whisk for 2 minutes until combined.
Layer the Cheese
- Sprinkle half of the shredded cheddar cheese over the hash browns.
Combine the Components
- Spread sautéed vegetables over the cheese, then pour egg mixture over the top. Sprinkle remaining cheese on top.
Bake the Casserole
- Preheat the oven to 375°F. Bake for 45-55 minutes until edges are bubbling.
Rest the Square
- Remove from the oven and let it rest for 10-15 minutes before cutting into squares.
Notes
Serve warm, optionally with Greek yogurt or hot sauce for added flavor.
Nutrition
Serving: 1sliceCalories: 300kcalCarbohydrates: 20gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 300mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 40mgCalcium: 300mgIron: 2mg
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