Vegetarian Breakfast Casserole
Ingredients
The base
-
8
ounces
frozen hash browns, thawed
-
5
ounces
veggie sausages
-
8
large
eggs
-
½
cup
milk of choice
The vegetables
-
½
cup
diced bell peppers
-
4
ounces
cremini mushrooms, diced
The seasonings
-
½
teaspoon
salt
-
¼
teaspoon
garlic powder
-
¼
teaspoon
onion powder
-
¼
teaspoon
black pepper
The cheese
-
1
cup
shredded sharp cheddar cheese
The oil
Instructions
- Preheat the oven to 350°F and lightly oil a baking dish.
- Optional: Cook the hash browns in a skillet for 5-6 minutes until lightly golden.
- Cook the veggie sausages according to package instructions and crumble them.
- Sauté the bell peppers and mushrooms in olive oil until softened, about 5-6 minutes.
- In a mixing bowl, whisk together the eggs, milk, salt, garlic powder, onion powder, and black pepper.
- Layer the hash browns in the baking dish, followed by the crumbled sausage and sautéed vegetables.
- Sprinkle the cheddar cheese over the top, then pour the egg mixture evenly over everything.
- Bake uncovered for 35-40 minutes until golden brown and the eggs are cooked through.
- Let rest for 5 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
8 servings (slices)
Calories
216
Total fat
11g
Total carbohydrates
11g
Total protein
15g
Sodium
509mg
Cholesterol
180mg
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