Veggie Breakfast Casserole

Name: Veggie Breakfast Casserole Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 12
Ingredients: 2 tbsp Extra Virgin Olive Oil; 10 large Mushrooms fresh; 4 clove Garlic; 1 large Onions raw; 1 medium (approx 2-3/4 long 2- Peppers sweet red fresh; 1 pepper large (3-3/4 long 3 Yellow Peppers (bell peppers); 1.6 package (10 oz) yields Spinach frozen; 2 cup Tomatoes - sm cherry tomatoes; 1.8 package (12 oz) Potatoes hashed brown frozen plain unprepared; 10 large Egg fresh whole raw; .5 cup Milk 1%; 12 tsp hot sauce - Cholula hot sauce; 1 cup Borden Four Cheese Mexican Shredded Cheese

Minutes to Prepare: 30
Minutes to Cook: 45

Number of Servings: 12

Ingredients

2 tbsp Extra Virgin Olive Oil 10 large Mushrooms, fresh 4 clove Garlic 1 large Onions, raw 1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh 1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers) 1.6 package (10 oz) yields Spinach, frozen 2 cup Tomatoes - sm cherry tomatoes 1.8 package (12 oz) Potatoes, hashed brown, frozen, plain, unprepared 10 large Egg, fresh, whole, raw .5 cup Milk, 1% 12 tsp hot sauce - Cholula hot sauce 1 cup Borden Four Cheese Mexican Shredded Cheese

Directions

Press hash browns in bottom of pan, saute veggies and spread on top, beat eggs and milk together and pour on top, sprinkle cheese on top.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user ASLANSCUB.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 196.1
Total Fat: 10.3 g
Cholesterol: 165.5 mg
Sodium: 252.1 mg
Total Carbs: 16.4 g
Dietary Fiber: 2.8 g
Protein: 11.1 g

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