Veggie Loaded Breakfast Casserole
A nutritious and customizable breakfast option packed with vegetables, perfect for busy mornings or weekend brunches.
Ingredients
Vegetables
- 1 cup mushrooms, chopped
- 1 cup bell peppers, chopped
- 1 medium onion, diced
- 2 cups potatoes, diced can use pre-cooked or frozen
- 2 cups spinach, chopped
Egg Mixture
- 6 eggs
- Salt, to taste
- Pepper, to taste
Other Ingredients
- 2 tablespoons olive oil
- 1 cup cooked meat (optional, like sausage or bacon) ensure it's cooked before adding
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté onions, mushrooms, and bell peppers until softened.
- In a large bowl, whisk together the eggs, salt, and pepper until well combined.
- Stir in the sautéed vegetables and chopped spinach into the egg mixture.
- If using meat, add it to the mixture and stir well.
- Grease a casserole dish with a little olive oil and pour the mixture in, spreading it evenly.
- Bake for 25-30 minutes, or until the eggs are set and the top is golden brown.
- Let it cool for a few minutes before serving to avoid burns.
Notes
Serve the casserole warm straight from the oven. It pairs well with fresh fruit or a side of toast. Top with salsa or avocado for extra flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.