Description
Whip up this easy Brunch Egg and Veggie Casserole for family and friends for any special occasion. Vegetarian and gluten free.
Scale
Ingredients
- 1 Tablespoon olive oil
- 1/2 onion, diced
- 1 cup sliced mushrooms
- 2 cups shredded carrots
- 2 cups diced broccoli florets
- 2 cloves garlic, minced
- 4 cups packed baby spinach
- 2 cups frozen diced potatoes or hash browns
- 1 1/2 cups shredded cheddar cheese
- 10 large eggs
- 1 3/4 cups milk
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F. Spray a 9X13 baking dish with non-stick cooking spray; set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion, mushrooms, carrots and broccoli. Saute until beginning to tender, about 5-6 minutes. Add in the garlic and spinach and cook until the spinach is wilted and any liquid in the mixture is evaporated, about 5 minutes. Remove from heat and stir in the potatoes.
- Place veggie mixture into prepared baking dish and spread evenly across the bottom of the dish. Sprinkle the cheese on top. In a medium bowl whisk together the eggs, milk, salt and pepper. Pour the egg mixture across the veggies and cheese.
- Place in the oven and bake for 50-55 or until beginning to turn golden on top. Let cool slightly before serving. If desired, serve topped with salsa, low-fat sour cream, sriracha, pesto, etc. To store, keep in an airtight container for up to 5 days.
Notes
This recipe can be prepped ahead of time and placed, covered, in the fridge until ready to bake.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 7.5 g
- Carbohydrates: 24 g
- Fiber: 3.5 g
- Protein: 18 g
- Cholesterol: 250 mg
Keywords: Brunch Egg & Veggie Casserole