Veggie Breakfast Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Veggie Breakfast Casserole calories by ingredient


Introduction

Veggie Breakfast Casserole Veggie Breakfast Casserole
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.