Veggie Breakfast Casserole

The Foodies' KitchenAugust 10, 2016

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Have you ever wanted to get ahead with breakfast or a special brunch? We’ve got you covered. We found this amazing Veggie Breakfast Casserole, you can either serve it straight from the oven, or bake and store it in the fridge to get ahead in your weekly cooking.

The genius addition of shredded potatoes (or sweet potatoes) at the bottom makes it a full meal, especially if you add browned bacon or ham (before sautéing the mushrooms). For the cheese we used mozzarella, but you can also use cheddar, pepper jack or swiss. The possibilities are endless.

The great thing about casseroles like these is how versatile they can be. You can add the vegetables listed in the recipe, what you have handy at home,or your favorite mix. When it comes to meats, you can add sausage, bacon or ham. And don’t think it’s just good for breakfast! We had this for a quick lunch, alongside a green salad with a fresh vinaigrette.

To make the Veggie Breakfast Casserole, we got a great rectangular cooking pan from Almacenes Siman, that looks pretty when bringing it to the table for serving. We picked ours in this retro green hue. We also got a classy white serving dish and cutlery set from Better Homes & Gardens. You can truly get everything you need for your home at Siman!

Helga & Kitty

Veggie Breakfast Casserole

Recipe adapted from Little Spice Jar
Yields: 10-12 servings

Ingredients:
2 tablespoons olive oil
10 mushrooms, sliced
1 garlic clove, minced
½ red onion, diced
2 bell peppers, diced
2 cups packed baby spinach
2 cups shredded potatoes, about 10 small potatoes (peeled)
10 eggs
⅓ cup milk
splash of hot sauce (adjust to your taste)
salt and pepper
1 cup shredded cheese

Instructions:

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 the onions and garlic, and cook for 2 minutes. Remove to a plate.
Add the rest of the olive oil, and sauté the peppers for 1 minute. Add in the baby spinach and allow it to wilt, remove from heat, and place in the plate with the mushrooms.
Spray a 8-by-11-inch baking dish with cooking spray.
Preheat the oven to 375ºF.
Lay the shredded potatoes in the bottom, pressing them evenly. Season with salt and pepper. Add the veggies over the potatoes.
In a large bowl, whisk together the eggs, milk, hot sauce, cheese, salt and pepper. Pour the egg mixture over the prepared veggies.
Bake uncovered, until the top gets in and golden, for 45 minutes. Allow the casserole to cool for 10 minutes before slicing and serving.

Have you made this recipe?

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