Another thing that makes this an outstanding recipe, to me, is how quickly and easily I can put it together and get it on my table. After all, a recipe isn’t going to do me any good if I have trouble putting the dish together or if I have to wait hours for it to cook. Or if preparing it makes an unholy mess in my kitchen and leaves me with an hour of clean-up work to do.

This recipe is quick to prepare, easy to assemble and only requires the use of a skillet, 2 bowls and the baking dish. Then it bakes for less than an hour. Breakfast couldn’t be any easier, unless it was toast and coffee.

 

INGREDIENTS

2 tablespoons oil

8-10 mushrooms, sliced

2 teaspoon minced garlic

½ red onion, diced

2 bell peppers, diced

2 cups packed baby spinach, roughly chopped

20 ounces shredded potatoes, thawed

10 eggs

⅓ cup half and half or milk

¼ cup hot sauce (more or less to taste)

Salt and pepper

1 cup shredded cheese

 

DIRECTIONS

Preheat oven to 375ºF, positioning rack in center of oven.

Heat 1 tablespoon of oil in a large skillet over medium heat. When the oil is hot, add mushrooms and sauté until they start to turn brown, about 4 minutes. Then add onions, garlic and a small pinch of salt, cooking for 2 minutes until they start to become tender. Remove to a bowl, set aside. Now add the second tablespoon of oil and the peppers, and sauté 1 minute. Finally, add the baby spinach, heating only long enough for it to wilt. Remove from heat, adding peppers and spinach to bowl with mushrooms, onions and garlic, set aside.

Take a 9×13 baking dish and spray generously with cooking spray. Evenly spread shredded potatoes in the bottom of the dish, pressing them with your hands or the back of a spoon to completely cover the bottom of the dish. Add the veggies mix over the potatoes, set aside.

Using a medium bowl, whisk eggs, half and half (or milk), hot sauce, and salt and pepper, until well-combined. Pour this mixture over prepared veggies in baking dish. Sprinkle cheese evenly on top.

Bake, uncovered, until cheese is melted, and top is golden-brown, about 45-50 minutes. Let stand 10 minutes before serving.

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Quick Tip:  This breakfast casserole can be easily made ahead! Just prepare the casserole per the recipe, then cover it with plastic wrap, refrigerating it overnight (no more than 24 hours). Remove from refrigerator and allow it to come to room temperature (takes about 30 minutes) before baking.

Recipe courtesy of Marzia at Little Spice Jar, photo courtesy of lisafoughtfitness.com