VEGETABLE BREAKFAST CASSEROLE

VEGETABLE BREAKFAST CASSEROLE

This vegetable breakfast casserole is filled with fresh vegetables, eggs and potatoes for a complete breakfast in one dish.

Making breakfast or brunch for a crowd is not easy.  You have to make the eggs, fry potatoes, and make sure it’s all warm when you serve it.  This casserole has all of the components of breakfast in one dish.

• Prep Time: 20 
• mins Cook Time: 60 
• mins Total Time: 1 hour 20 mins
• Yield: 4 1x
• Category: Breakfast

ingredients

• 1 tablespoon olive oil divided
• 2 to 3 Yukon gold potatoes cut into 1/2 inch cubes
• 1 cup chopped broccoli florets chopped
• 3/4 cup diced red bell pepper
• 1/2 cup chopped asparagus
• 1/4 cup minced onion
• 3/4 cup grated cheddar cheese
• 6 eggs
• 1 1/2 tablespoons milk
• 1/4 teaspoon garlic powder

instructions

1. Add 1/2 tablespoon oil to pan and heat over medium heat
2. Once hot add the potatoes and cook for 5 minutes until they start to brown, stir in the onions and continue to cook for 3 to 5 minutes more. Potatoes should be golden on the outside.
3. Remove from pan and place into a casserole dish
4. Next, add the broccoli, bell pepper, and asparagus to the pan and cook for 3 to 5 minutes until they begin to soften.
5. Remove from pan and place on top of the potatoes
6. Top the veggies with cheese
7. In a medium bowl beat the eggs and milk with a whisk, stir in the garlic powder and pour over the ingredients in the casserole dish
8. Bake at 350 until done – about 40 minutes

notes

• You can use any kind of vegetable that you would like in this casserole.  Zucchini works well, and so does fresh spinach and diced tomatoes
• Add 1/4 pound fo crumbled and cooked breakfast sausage or a few strips of crumbled bacon