Breakfast. Casserole. Veggies. Cheese.
Are you a breakfast eater yet?
You’ve heard that “breakfast is the most important meal of the day.” You know you’re supposed to “eat your veggies.” So, let’s just make it easy and combine the two!
But don’t forget to top it with cheese.
This recipe is adapted from the Little Spice Jar blog to make it lower in fat and calories. Leaves more room for these cookies I made. Whaaaattt…???
Add fruit on the side and a cup of coffee, and all the important food groups are covered! 😉
Any-Veggie Breakfast Casserole
Quick and easy breakfast casserole - loaded with vegetables, color, and nutrition! Almost any vegetables will work here, just use what you have! Vegetarian and gluten-free friendly.
Servings: 6
Ingredients
- 2 tbsp olive oil or canola oil
- 8 oz mushrooms, sliced *Get creative! Just about any veggies can go in this dish!
- 2 tsp garlic, minced
- 8 oz frozen onion and pepper blend This is a time-saver tip! Feel free to use fresh onions and peppers.
- 2 cups packed baby spinach, chopped
- 20 oz shredded frozen potatoes, thawed
- 1/3 cup milk
- 1.5 tsp black pepper
- 1/2 cup shredded cheese
- 1 avocado, sliced
- 1/4 cup salsa or hot sauce
Instructions
- In a large skillet over medium heat, heat 1 tablespoon of oil. Add the garlic and sauté for 1-2 minutes, until fragrant. Remove garlic and place aside. Add the other tablespoon of oil and the other vegetables to the skillet and let cook for 5 minutes. Add the baby spinach and allow it to wilt. Remove from heat and add to the garlic.
- Spray a 13x9" baking dish with nonstick spray. Spread the shredded potatoes along the bottom of the dish, pressing to spread evenly. Add the vegetable mixture.
- Whisk together the eggs and egg whites, milk, and pepper. Pour over the prepared veggies. Sprinkle the cheese over the top and the rest of the pepper.
- Bake, uncovered, until the cheese melts and the top begins to golden, about 45-50 minutes. Slice and serve. Top with sliced avocado and salsa or hot sauce, to taste.
