Recipe: Easy Egg & Veggie Bake
Try this tasty morning (or any time) meal that can keep in the fridge for up to 5 days! It’s perfect for busy mornings. Better still, this recipe can be a complete, plate method breakfast!
Reset & Rebalance participants will love that you can make this dish especially colorful by choosing red or orange bell peppers, but the less-vibrant vegetable we want to highlight is the mushroom. Mushrooms are sometimes forgotten in the vegetable world, but they are valuable sources of a range of beneficial compounds, including vitamin D, B vitamins, fiber, copper, potassium, and antioxidants.
The vitamin D in mushrooms is especially valuable as it is one of the few natural food sources for this vitamin (with the biggest source being the sun)! As a bonus, mushrooms have a pleasant, meaty texture and come in many varieties. If you haven’t liked them in the past, consider trying a different type, or switch them out in this recipe for another non-starchy veggie from our Mix & Match Meal Planning resource!
Easy Egg & Veggie Bake
Serves 6-8
Ingredients
- Nonstick cooking spray
- 3 C frozen hash brown potatoes
- 2 Tbsp olive oil, divided
- 3/4 lb ground sausage (we recommend turkey sausage!)
- 1/2 medium yellow onion, diced
- 1 tsp minced garlic from jar (or 2-3 garlic cloves, minced)
- 2 bell peppers, diced (any color you prefer; about 2 C)
- 1 C mushrooms, sliced
- 1 C fresh spinach
- 12 large eggs
- 1/2 C milk of choice
- 1/2 C shredded cheese of choice, separated (Optional)
- 1/4 avocado (Optional)
- 2 Tbsp salsa (Optional)
- Hot sauce, to taste (Optional)
Directions
- Preheat oven to 375°F. Generously grease a 9×13″ baking pan with nonstick spray. Evenly spread frozen hash brown potatoes in the bottom of the pan.
- Add 1 Tbsp olive oil to a large skillet on the stovetop over medium heat. Place ground sausage in the skillet and begin to break it up with a spatula or wooden spoon. Cook, stirring occasionally, until sausage is browned and fully cooked, 6-7 minutes.
- Meanwhile, set a second large skillet on the stove over medium heat. Add 1 Tbsp olive oil, onion, and garlic. Cook until fragrant, 2-3 minutes.
- Add peppers and mushrooms. Stir and cook veggies until tender, 5-6 minutes.
- Stir in spinach and cover until wilted, 1-2 minutes.
- Remove sausage and veggies from the heat. Set aside.
- In a large bowl, whisk eggs, milk, and optional 1/4 C shredded cheese together. Pour half of the mixture over the hash browns in the baking pan. Top with sausage and vegetables, remaining egg mixture, and remaining optional 1/4 C cheese.
- Place the baking pan in the pre-heated oven. Bake casserole, uncovered, until the top is golden, the edges are crisp, and a toothpick inserted in the center comes out clean, 50-55 minutes.
- Remove from oven and cool 10 minutes. Serve topped with optional avocado, salsa, or hot sauce.
Tip: This casserole can be made ahead of time and baked just before serving. Cover casserole with plastic wrap or aluminum foil and refrigerate for up to 1 day. Remove it from the fridge and allow it to come to room temperature before baking. Leftovers can be stored in the refrigerator for up to 5 days.
Swaps
- For the sausage: ground turkey, beef, or chicken, cooked shredded chicken, crumbled pre-cooked bacon, or chopped tofu
- For the cheese: dairy-free cheese, avocado, or nutritional yeast