Get your day started off in the best way with The Loaded Veggie Breakfast Bake! Nothing could be better for you than going for a nice, brisk walk then coming inside to a hearty helping of some veggies for breakfast. Psst, don’t worry though. You can still find plenty of melty cheese and hearty potatoes thrown in there… to ensure you thoroughly enjoy what you’re eating. Ah, taking care of yourself feels good, especially when The Loaded Veggie Breakfast Bake is on your plate!
Ingredients
- 2 tablespoons oil, divided
- 8 mushrooms, sliced
- 2 teaspoons garlic, minced
- 1/2 red onion, diced
- salt, to taste
- 2 red bell peppers, diced
- 2 cups baby spinach, roughly chopped and packed
- 20 ounces frozen shredded potatoes, thawed
- 10 eggs
- 1/3 cup half-and-half or milk
- 1/4 cup hot sauce
- pepper, to taste
- 1 cup cheddar cheese, shredded
Directions
Step 1 –Position a rack in the center of the oven, then preheat the oven to 375 degrees F.
Step 2 –Generously coat a 9×13-inch baking dish with nonstick cooking spray.
Step 3 –In a large skillet over medium heat, heat 1 tablespoon of the oil.
Step 4 –Add the mushrooms to the heated oil and sauté until they start to brown, about 4 minutes.
Step 5 –Add the garlic, the red onion, and the salt to the mushrooms and cook for 2 minutes. Transfer the mushroom mixture to a plate.
Step 6 –In the same skillet, add the remaining oil and the bell peppers and sauté for 1 minute.
Step 7 –Add the baby spinach to the peppers and cook until wilted. Transfer the skillet from the heat.
Step 8 –Lay the shredded potatoes at the bottom of the prepared baking dish and press down on them to ensure they are evenly spread out.
Step 9 –Top the shredded potatoes with the mushroom mixture and then the pepper mixture.
Step 10 –In a large bowl, whisk the eggs, the half-and-half, the hot sauce, the salt, and the pepper together.
Step 11 –Pour the egg mixture over the pepper mixture and sprinkle with the cheese.
Step 12 –Season the breakfast bake with the salt and the pepper.
Step 13 –Bake the breakfast bake until the cheese has melted and the top is golden, about 45-50 minutes.
Step 14 –Allow the breakfast bake to cool for 10 minutes.
Step 15 –Serve.
