Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4
Quick Veggie Breakfast Casserole
Ingredients:
- 4 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup frozen hash browns (thawed)
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped onions
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 tsp dried oregano (optional)
Instructions:
- Preheat oven to 200°C (400°F).
- In a bowl, whisk eggs and milk. Add salt, pepper, and oregano.
- Stir in cheese, hash browns, and chopped vegetables.
- Pour into a greased 9×9-inch baking dish.
- Bake for about 10 minutes, or until the eggs are set and golden on top.
- Cool slightly before serving.
Tip:
“Got leftover veggies in your fridge? Toss them into this breakfast casserole! Think mushrooms, spinach, or tomatoes. It’s a great way to add variety and reduce food waste—no two casseroles have to be the same!”