Quick and Easy Vegetarian Breakfast Casserole
This Vegetarian Breakfast Casserole is quick, easy and delicious. It can be prepped the night before and popped in the oven the next morning. It is also great as a left over.
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Servings: 6
Calories: 268kcal
Ingredients
- 3 English Muffins
- ½ Cup Sharp Cheddar Cheese shredded
- 1 tablespoon Butter
- ½ Cup Red Bell Pepper chopped
- ½ Cup Yellow Bell Pepper chopped
- ½ Cup Orange Bell Pepper chopped
- ½ Cup Onion chopped
- 1 Cup Mushrooms sliced
- 1 Cup Baby Spinach
- ¼ Cup Basil thinly sliced
- 6 Eggs lightly beaten
- 2 Cups Milk
- ½ teaspoon Garlic Powder
- ½ teaspoon Black Pepper
- 1 teaspoon Dijon Mustard
Instructions
- Preheat oven to 325°
- Lightly coat an 8x8 inch baking dish with cooking spray or butter
- Break up English Muffins into chunks and place on bottom of dish
- Sprinkle ½ cup of cheese over the English Muffins
- Heat skillet over medium high heat and melt 1 tablespoon butter
- Sauté peppers and onions in the skillet for 5-6 minutes, or until softened
- Add mushrooms to skillet and sauté for 5 more minutes
- Next, add 1 cup of spinach to skillet and sauté until wilted, about 2-3 minutes
- Spread pepper, mushroom, spinach mixture on top of cheese and muffins, then sprinkle evenly with basil
- In a large mixing bowl, whisk together eggs, milk, black pepper, garlic powder, and dijon mustard
- Pour this combination over the veggies, cheese and muffins
- Bake at 325° for 1 hour or until edges start to slightly brown
- Serve warm!
Nutrition
Serving: 1g | Calories: 268kcal | Carbohydrates: 24g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 187mg | Sodium: 328mg | Potassium: 483mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2316IU | Vitamin C: 58mg | Calcium: 214mg | Iron: 2mg