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Healthy Vegetarian Breakfast Casserole
Julie Wunder
This make ahead Healthy & Vegetarian Breakfast Casserole is perfect for the holidays or the next time you have company.
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course
Breakfast, Vegetarian
Cuisine
American
Servings
12
Calories
159
kcal
Ingredients
1x
2x
3x
30
ounces
frozen hashbrown potatoes
,
thawed
2
cup
mushrooms
,
sliced
2
cups
bell peppers
,
chopped
2
cups
kale
,
chopped
12
eggs
,
beaten
¼
cup
milk
½
teaspoon
dried basil
½
teaspoon
salt
½
teaspoon
pepper
1
cup
shredded sharp cheddar cheese
Instructions
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.
Notes
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.
Nutrition
Calories:
159
kcal
Carbohydrates:
16
g
Protein:
11
g
Fat:
6
g
Saturated Fat:
2
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
2
g
Trans Fat:
1
g
Cholesterol:
166
mg
Sodium:
251
mg
Potassium:
438
mg
Fiber:
2
g
Sugar:
2
g
Vitamin A:
2165
IU
Vitamin C:
51
mg
Calcium:
104
mg
Iron:
2
mg
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