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Veggie Loaded Breakfast Casserole

Veggie Loaded Breakfast Casserole: Wholesome Mornings Await

Veggie Loaded Breakfast Casserole is a nutritious and comforting dish perfect for busy mornings and gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Mixture
  • 8 large Eggs Essential for creating the hearty base of your casserole.
  • 1 cup Milk Adds creaminess to the custard texture.
  • ½ cup Cream Deepens the richness of the dish; replace with plant-based option for lighter version.
  • 1 teaspoon Salt Enhances the overall flavor of the casserole.
  • ½ teaspoon Pepper Enhances the overall flavor of the casserole.
  • 1 teaspoon Garlic Powder Provides aromatic depth.
  • 1 teaspoon Smoked Paprika Introduces a subtle smokiness.
For the Veggies
  • 2 tablespoons Olive Oil or Butter For sautéing the vegetables.
  • 1 medium Onion Adds foundational flavor.
  • 1 cup Bell Peppers Offers a sweet crunch; different colors for vibrancy.
  • 1 cup Mushrooms Contributes umami flavors.
  • 3 cups Fresh Spinach Brings color and nutrients.
For the Layers
  • 1 pound Sausage Adds a savory punch; omit for vegetarian version.
  • 30 ounces Hash Browns Forms the crispy crust; ensure thawed.
  • 1 cup Shredded Cheddar Cheese Brings creaminess and flavor.

Equipment

  • Large mixing bowl
  • large skillet
  • 9x13-inch baking dish

Method
 

Prepare Egg Custard
  1. In a large mixing bowl, whisk together 8 eggs, 1 cup of milk, ½ cup of cream, 1 teaspoon of salt, ½ teaspoon of pepper, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika until smooth and frothy. Set aside.
Sauté Vegetables
  1. In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add 1 chopped onion and 1 cup of diced bell peppers, cooking for 5-7 minutes until softened. Stir in 1 cup of sliced mushrooms, sautéing for an additional 5 minutes, then mix in 3 cups of fresh spinach until wilted.
Assemble Casserole
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish. Layer 30 ounces of thawed hash browns across the bottom. Add cooked sausage if desired, followed by the sautéed vegetables, and sprinkle 1 cup of shredded cheddar cheese on top.
Combine and Chill
  1. Pour the prepared egg mixture over the top, ensuring it seeps through the layers. Refrigerate overnight or bake immediately.
Bake
  1. Bake uncovered for 50-60 minutes until puffed and golden-brown. Allow to rest for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 25gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 180mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 20IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

Refrigerating overnight enhances flavor. Allow resting time after baking for cleaner slices.

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