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Garden Breakfast Casserole

This recipe is versatile, utilizing pretty much any vegetable you can grow in your garden. In this instance, I had some potatoes, a red onion, a green bell pepper, a tomato, a few mushrooms, and spinach in my refrigerator. Feel free to switch up the vegetables to whatever you can find thats fresh. Eggs make a great vehicle for most vegetables and can offer tasty (and healthy) options for breakfast that isn't greasy pork (although we all love greasy pork). If you must, throw in some bacon, but I promise this dish is just as tasty with only vegetables. 

Servings: 6

12 eggs

1/2 cup milk

1/4 cup hot sauce

1 bell pepper, diced

1 small red onion, diced

5 button mushrooms, sliced

2 cups fresh spinach

4 redskin potatoes 

1 tbsp unsalted butter

1 fresh tomato, sliced into 6 slices 

6 slices of Sargento tomato and basil cheese (which I usually get at Ingle's, or your favorite cheese)

Salt and pepper

Add butter to a cast iron pan over medium heat until melted. Add the potatoes and cook for 5 minutes, or until the potatoes start to brown. Add the red onion and continue cooking an additional 5 minutes, or until onions begin to caramelize. Add the green bell pepper, mushrooms, and spinach to the pan and continue cooking another five minutes, or until potatoes are browned, the onion is caramelized, and the bell pepper and mushrooms have softened. Transfer the cooked vegetables to a 9x13x2" baking dish and evenly distribute. Top with Tomato and Basil cheese. On top of the cheese, add a slice of tomato. In a bowl combine the eggs, milk, and hot sauce. Season with 1 tsp of salt and 1 tsp of pepper. Pour the egg mixture over vegetables and bake at 375 degrees for 30 minutes.   

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