Healthy Foods

Vegetable Egg Casserole – Iowa Girl Eats


Vegetable Egg Casserole is a meatless model of my favourite egg casserole recipe. Full of peppers, onions, and mushrooms, it’s going to fulfill all tastes!

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We had probably the most wonderful Sunday final week! Hey, in the event you’re fortunate sufficient to have a random 50+ diploma day in February (within the Midwest, anyway!), you’re fortunate sufficient.

We had the doorways and home windows large open, BIRDS WERE CHIRPING, and a solo afternoon stroll changed into an invigorating run that I did not need to come dwelling from. Man, recent air does wonders for the soul!

Extra snow is on the best way at this time, and my ankles nonetheless damage from the bold exercise (by no means underestimate the facility vitamin D and a killer playlist can have on one’s perceived operating capabilities,) however I’m nonetheless driving excessive from that day and may’t assist however consider spring, recent meals, and Vegetable Egg Casserole. Doesn’t this seem like spring on a plate?

overhead photo of breakfast casserole on a plate

I’m nonetheless making an attempt to make good on my objective to eat rather less meat in 2020, which is simple to do with recipes like this in my repertoire. Sauteed mushrooms, peppers, and onions mix with hash browns, eggs, milk, and cheese to create a meatless but hearty breakfast, brunch, or dinner. Vegetarian or not, this Vegetable Egg Casserole will fulfill anybody. Cheese tends to carry that energy!

This recipe makes an infinite quantity of meals – I exploit an 11×17″ baking dish although have separated it into two smaller baking dishes earlier than – so it’s good for feeding a crowd. That stated, it additionally reheats splendidly if you wish to make on a Sunday for ready-made breakfasts all week lengthy. Moreover, it’s simple to halve. Versatile, full of greens, and oh-so-scrumptious – you able to eat?

Piece of Vegetable Egg Casserole with a bite taken out of it

How you can Make Vegetable Egg Casserole:

Begin by sauting 16ouncessliced mushrooms in a really giant skillet till they launch their liquid. As soon as the liquid has cooked off, season with salt and pepper then proceed to saute till the mushrooms are golden brown and tender. Scoop right into a bowl then put aside.

Psst: I obtained this 12″ high-sided Le Creuset Skillet for Christmas and it’s my very favourite factor on the planet proper now. Large enough to prepare dinner for my household of 5, plus the excessive sides actually scale back splatter. Extremely suggest!

Warmth one other Tablespoon further virgin olive oil within the skillet then add 2 bell peppers which have been seeded and chopped – I exploit one crimson and one inexperienced – plus a chopped white or yellow onion. Season with a number of salt and pepper then saute till tender. Unfold the combination out onto a plate to chill barely.

In the meantime, crack 12 eggs into an infinite bowl then add half cup milk plus salt and pepper. I often use ~3/four teaspoon salt. Whisk all the pieces as much as mix.

Subsequent stir in a 30ouncesbag frozen hash browns which have been thawed (I exploit Ore-Ida model) plus 8oz every shredded mozzarella and cheddar cheese. 

Lastly, add the sauteed greens then stir to mix.

Scoop the combination right into a nonstick sprayed 11×17″ baking dish, or two smaller baking dishes, then sprinkle 4oz shredded mozzarella and cheddar cheese on prime, cowl with nonstick sprayed foil, and bake for 50-60 minutes or till the middle has set.

Take away the foil then bake for an additional couple of minutes, to totally soften the cheese, then slice and serve. I wish to serve my Vegetable Egg Casserole with recent inexperienced onions, salsa, or a scoop of guacamole. YUM. Nevertheless you eat it, I hope you’re keen on this hearty, veggie-packed dish – take pleasure in!

Piece of breakfast casserole with a fork

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