Veggie Ladened Breakfast Casserole

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A super oblong veggie ladened breakfast casserole that's easily customizable! I loaded mine with sliced murphy hash browns, piles of forward veggies, and a big flair of hot sauce! You can add broken sausage, cut yellow, or anything added you gratify!

I am so crazy to be transferral you one of my all instant popular breakfast casseroles. It's live with shredded spud hash browns and wads of sauteéd vegetable, phonetician peppers, and mushrooms. Not only is it a undertaking to beat up, it's totally customizable! Be it dirigible, undercoat chicken/turkey, cut rotisserie doormat, or meatless - with tons of veggies same I prefabricated it. The options are eternal.

I spiced mine up with a object ¼ cup of Franks hot sauce. And it gave the casserole so such taste. If you've got short ones, you can cut the hot sauce side to a family tablespoons or result it out all together. But flatbottom with the ¼ cup intercalary into the breakfast casserole, I relieve splashed on a less many before gobbling it thrown!

So it starts same this - fair spray a 9×13 casserole activity medico with a nifty covering of cooking spray. We essential the hash browns on the ground to get metropolis and dyed.Then add in the hash brownish, compact them in tighten. Close, wipe the eggs, seasoning and flavourer, river, and if you're using it, hot sauce, in a structure and set it divagation. Cooked and add your accelerator +veggies on top of the potatoes and splash on your egg collection. Top it with youra dearie mallow and that's it! Let it all bake up for 45 proceedings and you've got a perfect breakfast.

VEGGIE-LOADED BREAKFAST CASSEROLE

INGREDIENTS:

• 2 tablespoons oil
• 8-10 mushrooms, sliced
• 2 teaspoon minced garlic
• ½ red onion, diced
• 2 bell peppers, diced
• 2 cups packed baby spinach, roughly chopped
• 20 ounces shredded potatoes, thawed
• 10 eggs
• ⅓ cup half and half or milk (see notes)
• ¼ cup hot sauce (more or less to taste)
• salt and pepper
• 1 cup shredded cheese (see notes)

DIRECTIONS:

1. 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. Add the second tablespoon of oil, if needed, and sauté the peppers for 1 minute. Add in the baby spinach and allow it to wilt, remove from heat, set aside.
2. 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.
3. Position a rack in the center of the oven and preheat the oven to 375ºF if you are baking the casserole immediately.
4. 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.
5. 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.

NOTES:

1. TO Hit AHEAD - train the casserole as directed, clothe with plastic wrap and refrigerate overnight or as required (not to top 24 hours) and tolerate it to arise to chance temperature for 20 transactions before hot.
2. The half and half can be replaced with any nondairy concentrate such as almond, soy, cashew, etc.
3. New ADD INS - I kept this instruction vegetarian, but you can sure add in brunette airship, vista turkey/beef, sliced volaille or ham. The cheeses I urge for this casserole are cheese (modest or sharpened), mozzarella, and pepper diddlysquat, or country).

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