Packed with veggies and protein…and cheese, of course. This is a really easy Veggie Breakfast Casserole that you can make your own. I used some of my favorite veggies and then just our the egg mixture over top and bake. I used Hiland Dairy heavy cream to make the egg mixture creamy and smooth but you can also use any Hiland milk product if you are looking to save on some fat or calories. Still tastes delicious.
Perfect for a quick breakfast or make ahead and have in the mornings on those busy weekdays.
Add as many veggies as you like or add some more meat if you like too. Feel free to half this recipe too if you aren’t looking for a whole family casserole or meal prep.
Check out the recipe below and let me know what you think!
Also, be sure to head to the Hiland Dairy website for more delicious recipes and coupons for my favorite products.
Packed with veggies and tons of protein plus cheese, of course. Easy to make for breakfast or to make ahead to heat up on those busy weekday mornings.
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup sliced mushrooms
1 cup diced cherry tomatoes
¼ cup Hiland Dairy heavy cream (or Hiland Dairy Milk)
1 teaspoon kosher salt
½ teaspoon ground pepper
½ cup shredded mozzarella cheese
Preheat the oven to 375 degrees. Spray a 9×13 baking dish with nonstick cooking spray and set aside.
Heat a medium sized pan over medium heat and drizzle olive oil in the pan. Add the diced onion and cook for 2-3 minutes. Add the red and green bell peppers plus mushrooms to the pan. Cook for another 2-3 minutes until the mushrooms start to get softer.
Remove from the heat and pour veggies into the baking dish, set aside to cool slightly while you prepare the eggs.
In a medium size bowl, whisk together the eggs, Hiland Dairy heavy cream or milk plus the salt and pepper. Whisk until thoroughly combined.
Next add the sliced cherry tomatoes over top of the cooked veggies in the baking dish. Then pour the egg mixture over top of everything.
Sprinkle mozzarella cheese over top of the dish. Bake for 30-40 minutes or until the egg mixture is set and the edges are starting to turn golden brown.
Remove from the oven and sit for a few minutes before slicing and serving. Enjoy!