I am so eager to bring you one of my untouched most loved breakfast meals. It's stacked with destroyed potato hash tans and huge amounts of sauteéd spinach, ringer peppers, and mushrooms. Not exclusively is it a snap to prepare, it's absolutely adaptable! Be it wiener, ground chicken/turkey, destroyed rotisserie chicken, or meatless – with huge amounts of veggies like I made it. The choices are unending.
A too straightforward veggie stacked breakfast dish that is effectively adjustable! I stacked mine with destroyed potato hash tans, huge amounts of crisp veggies, and a major dash of hot sauce! You can include disintegrated wiener, destroyed chicken, or whatever else you please!
When you have your protein selected, get your most loved cheddar and begin destroying. Mozzarella, swiss, and sharp cheddar are only a portion of the cheeses that will combine well with this dish.
you can MAKE IT AHEAD and simply prepare it off toward the beginning of the day. How great would this be for Easter breakfast? A decent healthy and veggie stacked meal that will prop you and the little ones up throughout the day.
At times I like to collect the meal from the prior night and let it come to room temperature for around 20 minutes while I appreciate some espresso and prepare it off toward the beginning of the day.
Also try our recipe Turkey & Egg Breakfast Casserole
Made with hash browns and all your favorite veggies! Add in rotisserie chicken, crumbled sausage or anything else you please - it's totally customizable and packed with nutrients!
INGREDIENTS:
- 2 tablespoons oil
- 8-10 mushrooms, sliced
- 2 teaspoon minced garlic
- ½ red onion, diced
- 2 bell peppers, diced
- 2 cups packed baby spinach, roughly chopped
- 20 ounces shredded potatoes, thawed
- 10 eggs
- ⅓ cup half and half or milk (see notes)
- ¼ cup hot sauce (more or less to taste)
- salt and pepper
- 1 cup shredded cheese (see notes)
DIRECTIONS:
- In a large skillet over medium heat, heat 1 tablespoon of oil. Add the mushrooms and sauté them for 4 minutes or until they start to brown. Add a small pinch of salt along withe onions and garlic and let cook for 2 minutes. Remove to a plate. Add the second tablespoon of oil, if needed, and sauté the peppers for 1 minute. Add in the baby spinach and allow it to wilt, remove from heat, set aside.
- Generously spray a 9×13 baking dish with nonstick cooking spray. Lay the shredded potatoes in the bottom of the dish and press to make sure they are spread out evenly. Add the veggies (both the mushrooms and the pepper mixtures) over the potatoes, set aside.
- Position a rack in the center of the oven and preheat the oven to 375ºF if you are baking the casserole immediately.
- In a large bowl, whisk together the egg, half and half, hot sauce, and a big pinch of salt and pepper. Pour the egg mixture over the prepared veggies. Sprinkle the cheese over the top and another small pinch of salt and pepper.
- Bake the casserole, uncovered, until the cheese melts, and the top gets in and golden, 45-50 minutes. Allow the casserole to cool for 10 minutes before slicing and serving.
TO MAKE AHEAD – prepare the casserole as directed, cover with plastic wrap and refrigerate overnight or as required (not to exceed 24 hours) and allow it to come to room temperature for 20 minutes before baking.
The half and half can be replaced with any nondairy milk such as almond, soy, cashew, etc.
Source : https://bit.ly/2co2Iyv
Read more our recipe Bacon Wrapped Chicken Bites
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