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 in providing a slew of beneficial compounds such as 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 also have a pleasant, meaty texture and come in many different types. 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
- 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)
- Preheat oven to 375°F. Generously grease 9×13 baking pan with nonstick spray. Evenly spread frozen hash brown potatoes in bottom of pan.
- Add 1 Tbsp olive oil to large skillet on stovetop over medium heat. Place ground sausage in skillet and begin to break it up with spatula or wooden spoon. Cook, stirring occasionally, until sausage is browned and fully cooked, 6-7 minutes.
- Meanwhile, set second large skillet on stove over medium heat. Add 1 Tbsp olive oil, onion, and garlic. Cook until fragrant, 2-3 minutes.
- Add peppers and mushrooms. Stir, cooking veggies until tender, 5-6 minutes.
- Stir in spinach and cover until wilted, 1-2 minutes.
- Remove sausage and veggies from heat. Set aside.
- In large bowl, whisk eggs, milk, and optional 1/4 C shredded cheese together. Pour half of mixture over hash browns in baking pan. Top with sausage and vegetables, remaining egg mixture, and remaining optional 1/4 C cheese.
- Place baking pan in pre-heated oven. Bake casserole, uncovered, until top is golden, edges crisp, and toothpick inserted in center comes out clean, 50-55 minutes.
- Remove from oven. 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 store well in the refrigerator for up to 5 days.
- 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