Yield: 8 Servings
Healthy and delicious, this Veggie Supreme Egg Bake will be the best decision you will ever make! Grace your dining table with this incredibly delicious dish!
Ingredients:
1 c roasted red pepper strips
8 oz. sliced white or brown mushrooms
1/4 tsp freshly ground black pepper
2 c shredded sharp cheddar cheese
2 tsp kosher salt
2 c frozen diced potatoes (do not thaw)
2 c shredded carrots
12 large eggs
2 c half-and-half
1 tbsp olive oil, plus more for the baking dish
5 oz. baby spinach (about 5 packed c)
Directions:
1. Put the rack in the middle of the oven.
2. Prepare the oven and preheat to 190 degrees C or 375 degrees F.
3. Apply cooking spray to a 9×13-inch baking dish.
4. Put a large pan on the stove and turn the heat to medium-high.
5. Add 1 tbsp of oil and allow it to become hot.
6. Add the carrots and mushrooms, then sauté for a few minutes until tender.
7. Add the spinach, then cook for about a minute or until wilted completely. The water should have evaporated at this point.
8. Remove the pan from the stove, then add the red peppers and potatoes. Stir everything just mixed.
9. Transfer everything into the prepared baking dish and spread it evenly. Sprinkle cheese on top.
10. In a bowl, add milk, pepper, salt, and eggs. Whisk until well blended and smooth.
11. Pour the mixture on top of the veggies and spread it evenly.
12. Place the baking dish in the preheated oven and bake for about 50 minutes or until an inserted toothpick in the middle comes out clean.
13. Remove the baking dish from the oven and allow the Veggie Supreme Egg Bake to cool for a few minutes at room temperature.
14. Serve warm and enjoy!
Notes:
You can make this recipe the night before.
Leftovers can last up to 5 days in the fridge. Make sure to put them in an airtight container.
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