veggie loaded breakfast casserole

 

We had house guests after the wedding so I wanted something that I could make the morning of the wedding then throw into the oven the next morning before our guests left.  I chose this recipe and I added ham on one half and left the other half vegetarian.  It would out really great!

veggie loaded breakfast casserole (little spice jar)

2 tablespoons oil

8-10 mushrooms, sliced

2 teaspoons minced garlic

1/2 red onion, diced

2 bell peppers, diced

2 cups packed baby spinach, roughly chopped

20 ounces shredded potatoes (I bought the seasoned potatoes in the refrigerated section, not frozen)

10 eggs

1/3 cup half and half or milk or almond milk

1/4 cup hot sauce (or more or less to taste)

salt and pepper

1 cup shredded cheese 

diced meat, optional

In a large skillet over medium heat, heat 1 tablespoon of oil.  Add the mushrooms and saute them for 4 minutes or until they start to brown.  Add a small pinch of salt along with the onions and garlic and let cook for 2 minutes.  Remove to a plate.  Add the second tablespoon of oil, if needed, and saute the peppers for a minute.  Add in the baby spinach and allow it to wilt, remove from heat and set aside.

Generously spray a 9x13 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.

Position a rack in the center of the oven and preheat the oven to 375 if you are baking the casserole immediately.

In a large bowl, whisk together the egg, half and half, hot sauce and a pinch of salt and pepper  Pour the egg mixture over the prepared veggies.  Sprinkle the cheese over the top and another small pinch of salt and pepper.

Bake the casserole uncovered, until the cheese melts and the top gets golden brown 45-50 minutes.  Allow the casserole to cool 10 minute before serving.

To Make Ahead:  Prepare the casserole as directed, cover with plastic wrap and refrigerate overnight or as required, not to exceed 24 hours.  Allow it to come to room temperature for 20 minutes before baking.