We had the most glorious Sunday last week! Hey, if you’re lucky enough to have a random 50+ degree day in February (in the Midwest, anyway!), you’re lucky enough.
We had the doors and windows wide open, BIRDS WERE CHIRPING, and a solo afternoon walk turned into an invigorating run that I did not want to come home from. Man, fresh air does wonders for the soul!
More snow is on the way today, and my ankles still hurt from the ambitious workout (never underestimate the power vitamin D and a killer playlist can have on one’s perceived running capabilities,) but I’m still riding high from that day and can’t help but think of spring, fresh food, and Vegetable Egg Casserole. Doesn’t this look like spring on a plate?
I’m still trying to make good on my goal to eat a little less meat in 2020, which is easy to do with recipes like this in my repertoire. Sauteed mushrooms, peppers, and onions combine with hash browns, eggs, milk, and cheese to create a meatless yet hearty breakfast, brunch, or dinner. Vegetarian or not, this Vegetable Egg Casserole will satisfy anyone. Cheese tends to hold that power!
This recipe makes an enormous amount of food – I use an 11×17″ baking dish though have separated it into two smaller baking dishes before – so it’s perfect for feeding a crowd. That said, it also reheats wonderfully if you want to make on a Sunday for ready-made breakfasts all week long. Additionally, it’s easy to halve. Flexible, packed with vegetables, and oh-so-scrumptious – you ready to eat?
How to Make Vegetable Egg Casserole:
Start by sauting 16oz sliced mushrooms in a very large skillet until they release their liquid. Once the liquid has cooked off, season with salt and pepper then continue to saute until the mushrooms are golden brown and tender. Scoop into a bowl then set aside.
Psst: I got this 12″ high-sided Le Creuset Skillet for Christmas and it is my very favorite thing on the planet right now. Big enough to cook for my family of five, plus the high sides really reduce splatter. Highly recommend!
Heat another Tablespoon extra virgin olive oil in the skillet then add 2 bell peppers that have been seeded and chopped – I use one red and one green – plus a chopped white or yellow onion. Season with lots of salt and pepper then saute until tender. Spread the mixture out onto a plate to cool slightly.
Meanwhile, crack 12 eggs into an enormous bowl then add 1/2 cup milk plus salt and pepper. I usually use ~3/4 teaspoon salt. Whisk everything up to combine.
Next stir in a 30oz bag frozen hash browns that have been thawed (I use Ore-Ida brand) plus 8oz each shredded mozzarella and cheddar cheese.
Lastly, add the sauteed vegetables then stir to combine.
Scoop the mixture into a nonstick sprayed 11×17″ baking dish, or two smaller baking dishes, then sprinkle 4oz shredded mozzarella and cheddar cheese on top, cover with nonstick sprayed foil, and bake for 50-60 minutes or until the center has set.
Remove the foil then bake for another couple of minutes, to fully melt the cheese, then slice and serve. I like to serve my Vegetable Egg Casserole with fresh green onions, salsa, or a scoop of guacamole. YUM. However you eat it, I hope you love this hearty, veggie-packed dish – enjoy!
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