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Breakfast casserole

Veggie-Packed Breakfast Casserole for Picky Eaters

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 12 large eggs
  • 1 cup whole milk
  • 3 cups shredded cheddar cheese divided
  • 4 cups frozen hash browns thawed
  • 1 cup finely diced bell peppers mix of colors
  • 1 cup finely chopped fresh spinach
  • 1/2 cup finely diced zucchini
  • 1/2 cup finely diced mushrooms
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray

Method
 

  1. Heat oven to 350°F; spray a 9x13-inch dish.
  2. Whisk eggs, milk, garlic powder, salt, and pepper in a large bowl.
  3. Stir in hash browns, peppers, spinach, zucchini, mushrooms, and 2 cups cheese evenly.
  4. Spread in dish; top with remaining 1 cup cheese.
  5. Bake 40-45 minutes until eggs set, top is golden, and a center knife comes out clean.
  6. Cool 10 minutes. To freeze, cool completely, portion, wrap individually in plastic, and freeze in a freezer bag up to 3 months. Microwave portions 2-3 minutes.