Description
A hearty and colorful vegetarian breakfast casserole combining sautéed bell peppers, hash browns, eggs, fresh vegetables, and cheese, baked to golden perfection. Perfect for a nutritious and satisfying morning meal that serves eight.
Ingredients
Vegetables
- ½ red bell pepper, sliced
- ½ green bell pepper, sliced
- ½ yellow bell pepper, sliced
- 2 cups hash browns
- 3 cups baby spinach
- ½ cup cherry tomatoes, halved
- ¼ cup peas
Wet Ingredients
- 6 eggs
- ¼ cup sour cream
- ½ cup milk
- 1 tablespoon olive oil
Dairy
- ½ cup cheddar cheese, shredded
Seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 180ºC (350ºF) to ensure it reaches the right temperature by the time your casserole mixture is ready to bake.
- Sauté the peppers and hash browns: Heat olive oil in a non-stick skillet over medium heat. Add the sliced red, green, and yellow bell peppers and cook for 7-10 minutes until they soften. Stir in the hash browns and continue cooking for another 7-10 minutes, allowing them to brown slightly and blend flavors.
- Combine eggs with sautéed mixture: Transfer the cooked peppers and hash browns into a large mixing bowl. Crack the eggs directly into the bowl and break them gently while mixing to combine all ingredients evenly.
- Add remaining ingredients: Into the bowl, add the fresh baby spinach, halved cherry tomatoes, peas, sour cream, shredded cheddar cheese, milk, and salt and pepper to taste. Mix thoroughly to distribute all components uniformly.
- Bake the casserole: Pour the mixture into a greased baking dish, spreading it out evenly. Bake in the preheated oven for 35 minutes or until the top is golden brown and the eggs set, ensuring a deliciously firm yet moist casserole.
Notes
- You can substitute the cheddar cheese with any cheese of your preference, such as mozzarella or gouda.
- If fresh peas are not available, frozen peas can be used; just make sure they are thawed before adding.
- For a richer texture, add a little extra sour cream or cheese on top before baking.
- This casserole is great for meal prepping and can be stored refrigerated for up to 3 days.
- Feel free to add herbs like thyme or parsley for extra flavor.
