Loaded Veggie Breakfast Casserole
This one-pan vegetarian bake is a snap to make and feeds a crowd. We've simplified the prep work by using store-bought hash browns -- and the results are delicious! This recipe makes 12 servings.
prep time
10 minutes
cook time
1 hour / 0 mins
Ingredients
12 large eggs
1 cup milk
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
1 red bell pepper, cored, seeded and chopped
1 green bell pepper, cored, seeded and chopped
1 cup fresh spinach or kale, roughly chopped
1 1/2 cups shredded cheddar or jack cheese, divided
2 cups frozen hash browns, defrosted
Nonstick cooking spray
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
1 red bell pepper, cored, seeded and chopped
1 green bell pepper, cored, seeded and chopped
1 cup fresh spinach or kale, roughly chopped
1 1/2 cups shredded cheddar or jack cheese, divided
2 cups frozen hash browns, defrosted
Nonstick cooking spray
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions
Preheat your oven to 350 F. Spray a 9" x 13" glass baking dish liberally with cooking spray.
Heat oil in a large, nonstick skillet to medium-high on the stove top. Add onion and bell pepper and stir to coat all of the veggies with the oil. Cook until the onions are just beginning to brown on the edges, about 5 minutes. Add spinach or kale and cook for 2 minutes until the greens wilt. Add garlic and cook for one more minute. Remove veggies from the pan and let cool for a few minutes.
In a large mixing bowl, whisk together the milk, eggs, salt and pepper. Add onion/pepper mixture and 1 cup of the cheese; fold gently to combine.
Arrange the hash browns in the bottom of your baking dish in an even layer. Pour the egg mixture over the top and use a spatula to spread evenly. Sprinkle the remaining 1/2 cup cheese over the eggs.
Bake for 40-45 minutes, or until the eggs are set. Let cool for a few minutes before slicing and serving.
Heat oil in a large, nonstick skillet to medium-high on the stove top. Add onion and bell pepper and stir to coat all of the veggies with the oil. Cook until the onions are just beginning to brown on the edges, about 5 minutes. Add spinach or kale and cook for 2 minutes until the greens wilt. Add garlic and cook for one more minute. Remove veggies from the pan and let cool for a few minutes.
In a large mixing bowl, whisk together the milk, eggs, salt and pepper. Add onion/pepper mixture and 1 cup of the cheese; fold gently to combine.
Arrange the hash browns in the bottom of your baking dish in an even layer. Pour the egg mixture over the top and use a spatula to spread evenly. Sprinkle the remaining 1/2 cup cheese over the eggs.
Bake for 40-45 minutes, or until the eggs are set. Let cool for a few minutes before slicing and serving.
Looking for inspiration? Try these recipes:
Grilled Mushrooms and Onions on Toast
Caramelized Onion and Blue Cheese Tart
Caramelized Onion and Artichoke Dip
