Foodie Friday: Breakfast Veggie Casserole
December 25, 2020 |
Happy Friday everyone...and MERRY CHRISTMAS. As we all know Christmas day is full of lots of commotion and chaos. For most of you there is typically a hearty dinner or lunch soon to be consumed….so what are you supposed to eat in the morning?
I always tell my clients to enjoy holidays and not worry about being perfect with their nutrition…but they still want to feel good the day of and especially after when they get back to their normal routine.
If you know you are having a hearty lunch/dinner meal…keep things light but satisfying in the morning. Have a good breakfast full of protein and high fiber foods such as this veggie casserole!
This is a great breakfast to enjoy Christmas morning to help start your day on the right foot while keeping you still feeling ready to tackle the rest of your day!
• 2 tablespoons oil
• 8-10 mushrooms, sliced
• 2 teaspoon minced garlic
• ½ red onion, diced
• 2 bell peppers, diced
• 2 cups packed baby spinach, roughly chopped
• 20 ounces shredded potatoes, thawed
• 10 eggs
• ⅓ cup half and half or milk
• ¼ cup hot sauce (more or less to taste)
• salt and pepper
• 1 cup shredded cheese
1. In a large skillet over medium heat, heat 1 tablespoon of oil. Add the mushrooms and sauté them for 4 minutes or until they start to brown. Add a small pinch of salt along with onions and garlic and let cook for 2 minutes. Remove to a plate. Add the second tablespoon of oil, if needed, and sauté the peppers for 1 minute. Add in the baby spinach and allow it to wilt, remove from heat, set aside.
2. Generously spray a 9x13 baking dish with nonstick cooking spray. Lay the shredded potatoes in the bottom of the dish and press to make sure they are spread out evenly. Add the veggies (both the mushrooms and the pepper mixtures) over the potatoes, set aside.
3. Position a rack in the center of the oven and preheat the oven to 375ºF if you are baking the casserole immediately.
4. In a large bowl, whisk together the egg, half and half, hot sauce, and a big pinch of salt and pepper. Pour the egg mixture over the prepared veggies. Sprinkle the cheese over the top and another small pinch of salt and pepper.
5. Bake the casserole, uncovered, until the cheese melts, and the top gets in and golden, 45-50 minutes. Allow the casserole to cool for 10 minutes before slicing and serving.