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Veggie Breakfast Casserole Recipe
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5 from 2 votes

Veggie Breakfast Casserole Recipe

A veggie-filled breakfast casserole to make for a weekend brunch or a weekday breakfast on the run.
Course Breakfast
Cuisine American
Keyword casserole, veggie
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 317kcal
Cost 10

Ingredients

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: 317kcal | Carbohydrates: 30g | Protein: 20g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 491mg | Sodium: 262mg | Potassium: 826mg | Fiber: 5g | Sugar: 8g | Vitamin A: 18535IU | Vitamin C: 48mg | Calcium: 135mg | Iron: 5mg