Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 10 to 12 Servings
Breakfast for champions! This delicious casserole dish is the best food to eat to start your day! Loaded with veggies, this is a very healthy treat. Enjoy!
Ingredients:
2 c packed baby spinach, roughly chopped
2 tsp minced garlic
10 Eggs
20 oz. shredded potatoes, thawed
2 bell peppers, diced
salt and pepper
1 c shredded cheese
⅓ c half & half or milk
8-10 mushrooms, sliced
½ red onion, diced
¼ c hot sauce (more or less to taste)
2 tbsp oil
Directions:
Place a large skillet on the stove and turn the heat to medium.
Add 1 tbsp of oil and allow it to become hot.
Add the mushrooms, then sauté for about 4 minutes or until soft and the liquid has dried up.
Add garlic and onions, then sauté for a few minutes until aromatic and translucent. Sprinkle a bit of salt.
Remove the sauteed veggies from the skillet and transfer them onto a clean plate.
Add 2 tbsp of oil into the same skillet and allow it to become hot.
Add the bell peppers, then sauté for a few minutes until soft.
Add the spinach and cook until wilted.
Apply cooking spray to a 9×13-inch baking dish.
Add the shredded potatoes to the bottom of the prepared baking dish and spread them evenly.
Add the sauteed veggies on top of the shredded potatoes.
Put the rack in the middle of the oven.
Preheat the oven to 190 degrees C or 375 degrees F.
Add hot sauce, salt, pepper, half & half, and egg into a large mixing bowl. Whisk until well mixed.
Pour the egg mixture on top of the sauteed veggies.
Sprinkle cheese on top of the egg mixture. Season with a bit of salt and pepper for extra flavor.
Place the baking dish inside the preheated oven and bake the casserole for about 45 to 50 minutes or until the cheese has melted completely and turns golden brown.
Remove the casserole from the oven and cool for 10 minutes.
Serve and enjoy!
[penci_recipe]