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Veggie-Packed Breakfast Casserole for Picky Eaters

This sneaky veggie casserole is a mom's secret weapon! The cheese and eggs mask all those healthy vegetables, so even your pickiest eater won't realize they're getting their morning nutrition. Plus, it freezes beautifully for those crazy weekday mornings.
Print Recipe
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. Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
  2. In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper until well combined.
  3. Stir in hash browns, bell peppers, spinach, zucchini, mushrooms, and 2 cups of shredded cheese. Mix until everything is evenly distributed.
  4. Pour mixture into prepared baking dish and spread evenly. Top with remaining 1 cup of cheese.
  5. Bake for 40-45 minutes until eggs are set and top is golden brown. A knife inserted in the center should come out clean.
  6. Let cool for 10 minutes before serving. To freeze: cool completely, cut into portions, wrap individually in plastic wrap, then place in a freezer bag for up to 3 months. Reheat in microwave for 2-3 minutes.