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!
3/4cupshredded 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.