Breakfast Casserole Recipe
Print Recipe
This recipe is very versatile. The vegetables I'm including are the ones that I like. Feel free to substitute or add other vegetables, such as zucchini or bell pepper. Also, when vegetables roast the volume is cut about in half, so what looks like way to many vegetables turns out just fine.
Servings Prep Time
8-10 20 minutes
Cook Time Passive Time
65 minutes (roasting and baking) 65 minutes
Servings Prep Time
8-10 20 minutes
Cook Time Passive Time
65 minutes (roasting and baking) 65 minutes
Breakfast Casserole Recipe
Print Recipe
This recipe is very versatile. The vegetables I'm including are the ones that I like. Feel free to substitute or add other vegetables, such as zucchini or bell pepper. Also, when vegetables roast the volume is cut about in half, so what looks like way to many vegetables turns out just fine.
Servings Prep Time
8-10 20 minutes
Cook Time Passive Time
65 minutes (roasting and baking) 65 minutes
Servings Prep Time
8-10 20 minutes
Cook Time Passive Time
65 minutes (roasting and baking) 65 minutes
Ingredients
Roasgted vegetables
  • 1 pint cherry tomatoes
  • 12 oz mushrooms
  • 1 medium onion
  • 12 oz asparagus
  • 1-2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
Egg mixture
  • 10 eggs
  • 1/3 cup 1/2 & 1/2
  • 1/4 cup hot sauce such as Frank's Red Hot
  • 1/2 cup shredded colby jack cheese
Casserole assembly ingredients
  • vegetable spray
  • 20 oz frozen hash browns thawed - diced or shredded
  • roasted vegetables
  • egg mixture
  • 1/2 cup shredded colby jack cheese
Servings:
Instructions
  1. If using baking setting, preheat oven to 450° (425° for convection baking) and position rack in center. If using convection roast, preheat to 350° and position rack in the lowest position.
Vegetables
  1. Cut all vegetables into bite sized pieces. Layer on a rimmed baking sheet. Pour olive oil over vegetables and sprinkle with salt an pepper. Mix the vegetables to cover evenly with olive oil (I use my hands)
  2. Place vegetables in preheated oven. If using convection roasting place on the lowest rack, other wise, place on center rack. Roast for 10 minutes. Using spatula flip vegetables and roast for an additional 10 minutes.
Egg mixture
  1. While vegetables are roasting, whisk together eggs, ­½ & ½, and hot sauce until combined. Add cheese.
Casserole assembly
  1. Generously coat a 13x9 pan with vegetable spray. Layer the potatoes in even layer, patting in place. Distribute the roasted vegetables evenly over the potatoes. Pour the egg mixture over the vegetables and move pan side to side to distribute evenly. Sprinkle cheese over the top.
  2. Bake at 350° for 45 minutes, until eggs are set. Let stand for 5 minutes before serving.
Recipe Notes

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