Veggie Breakfast Casserole Recipe

Having a crowd over for brunch, or just feel like a veggie-filled breakfast? Bake this hearty breakfast for all to enjoy. This classic casserole includes white or sweet potatoes, bright red tomatoes and plenty of greens and mushrooms.

White potatoes aren't for everyone, and if that's you, use sweet potatoes instead. Both types of potato will compliment this casserole, so no flavors will be lost by choosing one over the other.

This filling breakfast would be ideal for reheating during the week but can be enjoyed over a weekend breakfast or brunch, too.

While this dish includes protein from the eggs, fat from the cooking fat and eggs, and plenty of veggies, feel free to add sausage or bacon to the casserole or serve on the side. You can opt to serve it with a refreshing side of fruit salad, too!

Veggie Breakfast Casserole Recipe

Serves: 4 Prep: 15 min Cook: 45 min

Ingredients

• 2 russet or sweet potatoes, shredded
• 1 onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 1 cup mushrooms, sliced
• 1 cup fresh spinach
• ½ cup grape tomatoes, diced
• 12 eggs
• Cooking fat
• Sea salt and freshly ground black pepper

Preparation

1. Preheat oven to 375 degrees F.
2. Melt cooking fat in a skillet. Add the shredded potatoes and saute over medium-high heat for about 3 minutes.
3. Cover and cook over medium-low heat for another 3 minutes, then place in a layer at the bottom of the baking dish.
4. Add more cooking fat to the skillet; cook the onion and garlic for 2 to 3 minutes.
5. Add the bell pepper and sliced mushrooms; cook until soft, 4 to 5 minutes.
6. Add in the fresh spinach and tomatoes for the last 2 minutes.
7. Remove from heat and place the veggies on top of the shredded potatoes.
8. In a large bowl, whisk together the eggs and season to taste.
9. Pour the egg mixture over the vegetable-filled baking dish, then place it in the oven.
10. Bake for 40 to 45 minutes.

Veggie Breakfast Casserole Recipe

A veggie-filled breakfast casserole to make for a weekend brunch or a weekday breakfast on the run.

5 from 1 vote

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Breakfast

Cuisine American

Servings 4 people

Calories 317 kcal

Ingredients

  

1x2x3x

• 2 russet or sweet potatoes shredded
• 1 onion diced
• 2 garlic cloves minced
• 1 bell pepper diced
• 1 cup mushrooms sliced
• 1 cup fresh spinach
• ½ cup grape tomatoes diced
• 12 eggs
• Cooking fat
• Sea salt and freshly ground black pepper

Instructions

 

• Preheat oven to 375 degrees F.
• Melt cooking fat in a skillet. Add the shredded potatoes and saute over medium-high heat for about 3 minutes.
  Cooking fat, 2 russet or sweet potatoes
• Cover and cook over medium-low heat for another 3 minutes, then place in a layer at the bottom of the baking dish.
• Add more cooking fat to the skillet; cook the onion and garlic for 2 to 3 minutes.
  1 onion, 2 garlic cloves
• Add the bell pepper and sliced mushrooms; cook until soft, 4 to 5 minutes.
  1 bell pepper, 1 cup mushrooms
• Add in the fresh spinach and tomatoes for the last 2 minutes.
  1 cup fresh spinach, ½ cup grape tomatoes
• Remove from heat and place the veggies on top of the shredded potatoes.
• In a large bowl, whisk together the eggs and season to taste.
  12 eggs, Sea salt and freshly ground black pepper
• Pour the egg mixture over the vegetable-filled baking dish, then place it in the oven.
• Bake for 40 to 45 minutes.

Nutrition

Calories: 317kcalCarbohydrates: 30gProtein: 20gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 491mgSodium: 262mgPotassium: 826mgFiber: 5gSugar: 8gVitamin A: 18535IUVitamin C: 48mgCalcium: 135mgIron: 5mg

Keyword casserole, veggie

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