Veggie Egg Casserole

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1/2 pound potatoes thinly sliced

1 small onion, diced

1 red or green pepper, diced

1 package of sliced portabella mushrooms

1 package of baby spinach leaves

1/2 cup cheddar cheese, shredded Salt and pepper to taste

10 eggs


1. Preheat oven to 400 degrees.

2. Line baking sheet in a single layer with thinly sliced potatoes. Drizzle with a little olive oil. Add salt and pepper. Bake for about 20 minutes or until lightly browned.

3. Lightly spray a casserole dish with cooking spray. Spread roasted potatoes into baking dish. Lower oven temp to 375 degrees.

4. Meanwhile, in a large skillet saute onions and peppers until tender. Remove from heat and spread on top of potatoes in casserole dish. Add mushrooms to skillet and sauté until tender about 3 minutes and add to casserole dish.

5. Finally sauté fresh spinach in the same skillet with 1 tablespoon of water until wilted. About 3 minutes and add to casserole dish.

6. In a bowl beat eggs and add salt and pepper to taste. Pour mixed eggs over veggies in casserole dish and top with cheese.

7. Bake for about 25-30 minutes or until eggs are firmly cooked and golden brown.

Bon Appetit!

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