Veggie Breakfast Casserole

Veggie Breakfast Casserole
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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 203.1
  • Total Fat: 10.3 g
  • Cholesterol: 214.1 mg
  • Sodium: 224.9 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 11.8 g

View full nutritional breakdown of Veggie Breakfast Casserole calories by ingredient
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This is a delicious veggie loaded breakfast casserole that is super delicious! This is a delicious veggie loaded breakfast casserole that is super delicious!
Number of Servings: 9


    6.66 serving 365 Shredded Hashbrowns
    0.75 cup Kraft Finely Shredded Sharp Cheddar Cheese
    .33 cup Horizon Organic Skim Milk
    10 serving 1 large egg (per the egg board) 50g
    1 tbsp Chosen Foods Avocado Oil
    10 large Mushrooms, fresh
    2.5 cup Spinach, fresh
    2 cup, chopped Sweet peppers (bell)
    4 serving LaRosa's Red Onion Slices (14 g)
    6 tsp Texas Pete's Hot Sauce


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 withe onions and garlic and let cook for 2 minutes. Remove to a plate. Sauté the peppers for 1 minute. Add in the baby spinach and allow it to wilt, remove from heat, set aside.

Generously spray a 9×13 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.

Position a rack in the center of the oven and preheat the oven to 375ºF if you are baking the casserole immediately.

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.

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.

Serving Size: Makes 8-10 servings (calories based on 9)

Number of Servings: 9

Recipe submitted by SparkPeople user FLABASAURUSREX.

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