Vegetarian Recipes

Veggie Breakfast Casserole | Brunch Month



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Vegetable Breakfast Casserole

1 tbsp oil
1 pink onion diced
1 pink bell pepper, diced
1 yellow bell pepper, diced
1 cup cremini mushrooms, quartered
5 vegetarian sausages, sliced
1 clove garlic, minced
2 tsp smoked paprika
four cups child spinach
1 cup smoked gouda, grated
eight eggs
½ cup milk
salt and pepper

Preheat oven to 350°F. In a big skillet warmth oil over medium excessive warmth. Add onion, bell pepper, mushrooms and sausage. Saute, stirring typically, till the veggies start to melt and the mushrooms have launched their moisture. Add the garlic and smoked paprika and prepare dinner for an extra minute. Add the infant spinach and toss it till it has wilted utterly. Take away the skillet from the warmth and pour the veggies right into a properly greased baking dish. In a bowl whisk eggs, milk, salt and pepper. Pour the egg combination over the veggies and prime with shredded smoked gouda. Bake for about 20 minutes or till the eggs have set utterly. Serve instantly.

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