Delicious Veggie-Loaded Breakfast Casserole for Happy Mornings
If you’re in search of a delicious way to brighten your mornings, look no further than our Veggie-Loaded Breakfast Casserole! This hearty and nutritious dish is a delightful blend of colorful vegetables, creamy cheese, and wholesome ingredients that come together in a comforting bake. Perfect for busy weekdays or cheerful family brunches, this casserole is easy to customize based on your favorite veggies and cheeses. Not only does it promise to satisfy even the pickiest of eaters, but it also offers make-ahead convenience—simply prepare it the night before, pop it in the oven in the morning, and enjoy a stress-free breakfast that feels like a warm hug on a plate!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 8
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 20 oz Shredded Potato Hash Browns
- 8 large Eggs (or silken tofu)
- 1 cup Half-and-Half (or almond/soy milk)
- 3 cups Mixed Vegetables (Spinach, Bell Peppers, Mushrooms)
- 2 tbsp Hot Sauce (optional)
- 2 cups Cheese (Mozzarella, Cheddar, Swiss or dairy-free cheese)
Instructions
- Preheat your oven to 375°F (190°C).
- Chop mixed vegetables into bite-sized pieces and sauté them over medium heat until tender.
- In a large bowl, whisk together eggs (or silken tofu), half-and-half (or chosen milk), and hot sauce if using.
- In a greased baking dish, layer shredded hash browns first, then add sautéed veggies followed by pouring the egg mixture over them. Top generously with cheese.
- Bake for about 45 minutes or until set and golden brown on top.
- Allow to cool slightly before slicing into squares. Serve warm.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 275
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 180mg