Make Ahead Veggie Egg Bake

AN EASILY CUSTOMIZABLE, VEGGIE LOADED, MAKE AHEAD BREAKFAST!

I am so excited to share one of my all time favorite egg bakes. It is loaded with shredded potatoes, and tons of veggies. Not only is it super simple to make, but it is easily customizable. Whether you want to add a meat such as turkey bacon, add extra cheese, or switch up the veggies, the options are endless!

This hearty and veggie loaded casserole will keep you and the family energized all day long.

Make Ahead Veggie Egg Bake

This Make Ahead Veggie Egg Bake is loaded with shredded potatoes, and tons of veggies. Not only is it super simple to make, but it is easily customizable. Whether you want to add a meat such as turkey bacon, add extra cheese, or switch up the veggies, the options are endless!
Carbohydrates 13g
Protein 13g
Fat 11g
Saturated Fat 4g
Fiber 3g
Sugar 1g
Calories 203
Servings 8 servings

Ingredients
  

  • 1 tbsp olive oil
  • 8 oz white mushrooms sliced
  • 1 tbsp garlic minced
  • 1/2 cup red onion chopped
  • 1 medium red bell pepper chopped
  • 2 cups baby spinach chopped
  • 16 oz frozen shredded hash browns
  • 10 eggs
  • 1/3 cup unsweetened almond milk milk of choice
  • 4 tbsp Sriracha or hot sauce
  • salt and pepper to taste
  • 3/4 cup shredded cheese of choice (I used Pepper Jack)

Instructions
 

  • 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 skillet, heat 1 tbsp of olive oil over medium heat. Add the sliced mushrooms and sauté them for 4 minutes or until they start to turn brown. Add onions, garlic, and bell peppers and sauté for 2-3 minutes. Add in the baby spinach and allow to wilt. Remove veggies from heat and set aside to cool.
  • Spray a 9×13 baking dish with nonstick cooking spray. Lay the shredded potatoes in the bottom of the dish and press evenly to spread out. Add the cooled veggies over the potatoes and set aside.
  • In a large bowl, add eggs, milk, hot sauce, and salt and pepper. Whisk to combine.
  • Pour the egg mixture over the prepared veggies. Sprinkle the cheese over the top.
  • Bake the egg bake, uncovered, until the cheese melts and the top begins to get golden brown, approximately 30-35 minutes. Allow the casserole to cool for at least 5-10 minutes before slicing and serving.

Notes

*Interested in making ahead, but cooking fresh? Prepare the casserole as directed, cover with plastic wrap and refrigerate overnight or as required (not to exceed 24 hours). Allow it to come to room temperature for 20 minutes before baking.
**The nutrition figures above are based on one serving and should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.
Keyword breakfast, casserole, eggs, meal prep
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STEP ONE: PREP INGREDIENTS, SAUTE, VEGGIES, AND WHISK EGG MIXTURE

STEP TWO: SPRAY 9X13 DISH AND ADD POTATOES

STEP THREE: ADD VEGGIE MIXTURE, EGG MIXTURE, AND CHEESE

BAKE AT 375F FOR 30-35 MINUTES

I CAN’T WAIT TO SEE YOU TRY IT!

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