Vegetarian Breakfast Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 116.9
  • Total Fat: 7.1 g
  • Cholesterol: 121.6 mg
  • Sodium: 132.3 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 7.6 g

View full nutritional breakdown of Vegetarian Breakfast Casserole calories by ingredient
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Number of Servings: 12


    ~ 2 cups Ore Ida Potatoes O'Brien with onions and peppers (cooked)***
    ~ 1 cup of mushrooms (sliced)
    ~ 1/2 of a yellow onion (choppped)
    ~ one yellow pepper (bell pepper)
    ~ 6 eggs
    ~ 1/2 cup skim milk
    ~ 2 cups of colby/jack shredded cheese (you can use any kind of cheese, but this is my favorite)

    ***I used the majority of the bag (potatoes) for another breakfast casserole, but used the left over for this experiment***


Cook the Ore Ida potatoes and place at the bottom of a casserole dish

Layer with cheese

Sautee onions, mushrooms, peppers together in a pan with PAM spray to coat

Layer vegetables on top of cheese and cover with another layer of cheese

Mix eggs, milk, salt and pepper to taste and whisk together. Pour over the top and sprinkle with remaining cheese

Put in the oven on 350 degrees for about 30-45 minutes.

I cut the slices into 12 small slices, but you can cut it to your specific needs.

Number of Servings: 12

Recipe submitted by SparkPeople user AKAFIT.

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