Yield: 8 Servings
This will be the best breakfast meal you will ever serve for your loved ones today! This Vegetable Supreme Egg Bake is loaded with incredible flavors. Mushrooms, potatoes, spinach, peppers, and a lot more! What’s not to like? Enjoy!
Ingredients:
2 c shredded sharp cheddar cheese
12 large Eggs
1 tbsp olive oil, plus more for the baking dish
1 c roasted red pepper strips
2 c frozen diced potatoes (do not thaw)
2 tsp kosher salt
5 oz. baby spinach (about 5 packed c)
¼ tsp freshly ground black pepper
2 c half-and-half
8 oz. sliced white or brown mushrooms
2 c shredded carrots
Directions:
Prepare the oven and preheat to 190 degrees C or 375 degrees F. Put the rack in the center of the oven.
Brush with olive oil a 9×13-inch baking dish.
Place a large frying pan on the stove and turn the heat to medium-high.
Add 1 tbsp of oil and allow it to become hot.
Add the carrots and mushrooms, then sauté for 5 minutes or until soft.
Add the spinach and cook for another 5 minutes or until wilted completely. Remove the pan from the stove.
Add the red peppers and potatoes, then stir until well combined.
Empty the pan into the prepared baking dish and spread it evenly.
Sprinkle cheese over the mixture.
In a mixing bowl, add milk, salt, pepper, and eggs. Whisk until well blended. Pour the mixture on top of the veggies in the baking dish.
Place the baking dish in the preheated oven and bake for about 50 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove from the oven and allow the Vegetable Supreme Egg Bake to rest for about 5 minutes at room temperature. Slice into even servings.
Serve and enjoy!
Notes:
You can make this casserole the night before. Just let it cool completely at room temperature, then cover it with foil and place it in the freezer. It can last up to 3 months. Thaw and bake.
Place any leftovers in an airtight container, then place them in the fridge. They can last up to 5 days.
Nutrition Facts:
Calories 371 Fat 25.5 g (39.3%) Saturated 12.4 g (62.1%) Carbs 15.6 g (5.2%) Fiber 2.4 g (9.6%) Sugars 6.0 g Protein 20.1 g (40.2%) Sodium 666.8 mg (27.8%)
Ingredients
- 2 c shredded sharp cheddar cheese
- 12 large Eggs
- 1 tbsp olive oil, plus more for the baking dish
- 1 c roasted red pepper strips
- 2 c frozen diced potatoes (do not thaw)
- 2 tsp kosher salt
- 5 oz. baby spinach (about 5 packed c)
- ¼ tsp freshly ground black pepper
- 2 c half-and-half
- 8 oz. sliced white or brown mushrooms
- 2 c shredded carrots
Instructions
Prepare the oven and preheat to 190 degrees C or 375 degrees F. Put the rack in the center of the oven.
Brush with olive oil a 9×13-inch baking dish.
Place a large frying pan on the stove and turn the heat to medium-high.
Add 1 tbsp of oil and allow it to become hot.
Add the carrots and mushrooms, then sauté for 5 minutes or until soft.
Add the spinach and cook for another 5 minutes or until wilted completely. Remove the pan from the stove.
Add the red peppers and potatoes, then stir until well combined.
Empty the pan into the prepared baking dish and spread it evenly.
Sprinkle cheese over the mixture.
In a mixing bowl, add milk, salt, pepper, and eggs. Whisk until well blended. Pour the mixture on top of the veggies in the baking dish.
Place the baking dish in the preheated oven and bake for about 50 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove from the oven and allow the Vegetable Supreme Egg Bake to rest for about 5 minutes at room temperature. Slice into even servings.
Serve and enjoy!
Notes
You can make this casserole the night before. Just let it cool completely at room temperature, then cover it with foil and place it in the freezer. It can last up to 3 months. Thaw and bake. Place any leftovers in an airtight container, then place them in the fridge. They can last up to 5 days. Nutrition Facts: Calories 371 Fat 25.5 g (39.3%) Saturated 12.4 g (62.1%) Carbs 15.6 g (5.2%) Fiber 2.4 g (9.6%) Sugars 6.0 g Protein 20.1 g (40.2%) Sodium 666.8 mg (27.8%)
