Looking for a perfect weekend breakfast? Try my Healthy Vegetarian Breakfast Casserole recipe.
Yesterday was a lot of fun! I went to Charlotte to visit WCNC to talk about holiday entertaining with ALDI. It was a long day, but totally worth it. I’m putting together a post so you guys can see the segment next week. Today I’m visiting WLOS in Asheville to do a similar segment. This one is taped and will air December 19th. It’s been a fun but hectic week in my little world. I’m looking forward to a mainly calm weekend at home after all the hustle and bustle around here.
In the meantime I thought I’d share with you one of my favorite recipe creations I’ve made in the past few weeks. This is my Healthy Vegetarian Breakfast Casserole recipe. It’s soooooo gooood!
It’s kind of like my Crock Pot Vegetarian Breakfast casserole, but this one is baked off in the oven for those of you who aren’t as big of Crock Pot fans. The plus side with this one is it looks a lot prettier. You can still make it the night before and cook it in the morning.
My Healthy Vegetarian Breakfast Casserole is made with eggs, hash brown potatoes and piles of whatever kinds of veggies you like! I made mine with mushrooms, peppers and kale but you can customize it to include what your family loves.
You could even swap cooked sweet potato hash browns if you’d like.
The end result is a filling and tasty all in one pan breakfast. Nothing needs pre-cooked or fussed with… you just throw it in the pan!
I’m sharing this recipe now because I think it would be pretty darn fabulous on Christmas or New Year’s morning. As hectic as holiday mornings can be, it would be wonderful to have a healthy breakfast to eat that you did all the work for the night before.
So trust me on this one… this simple dish tastes amazing. The savory potatoes combine with the eggs, veggies and cheese for one delicious meal. Plus it’s the perfect way to sneak some veggies into your breakfast.
Don’t blame me if you are eating it for lunch and dinner too like I did!
Give it a try and let me know what you think. 🙂A perfect make ahead breakfast for the holidays - Healthy & Vegetarian Breakfast CasseroleClick To Tweet
This make ahead Healthy & Vegetarian Breakfast Casserole is perfect for the holidays or the next time you have company.
- 30 ounces frozen hashbrown potatoes thawed
- 2 cup mushrooms sliced
- 2 cups bell peppers chopped
- 2 cups kale chopped
- 12 eggs beaten
- 1/4 cup milk
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded sharp cheddar cheese
Preheat the oven to 375 degrees.
In a 9x13 pan spread half the potatoes evenly. Add a layer using all your vegetables. Top that with the remaining potatoes.
In a large bowl beat together your eggs, milk, basil, salt and pepper.
Pour the egg mixture carefully over the potatoes and veggies.
Top with the cheese!
Bake for 40-45 minutes until the eggs are cooked and the cheese is browned.
Optional: To get a slightly crispier cheese on top turn up the oven to broil and let it cook a few more minutes until the cheese gets pretty.
If you make the casserole the night before cover and refrigerate it. Allow it to come to room temperature 20 minutes before you bake it.
Like my Healthy Vegetarian Breakfast Casserole recipe? I’d love it if you could pin this to your favorite Pinterest board! Thank you so much for the support.
A perfect make ahead breakfast for the holidays - Healthy & Vegetarian Breakfast CasseroleClick To Tweet
Thanks for stopping by today! I’ll be back Monday with a weekend recap.
What does your family eat on Christmas morning?