Veggie Breakfast Casserole | Brunch Month



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Vegetable Breakfast Casserole

1 tbsp oil
1 red onion diced
1 red 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
4 cups baby spinach
1 cup smoked gouda, grated
8 eggs
½ cup milk
salt and pepper

Preheat oven to 350°F. In a large skillet heat oil over medium high heat. Add onion, bell pepper, mushrooms and sausage. Saute, stirring often, until the veggies begin to soften and the mushrooms have released their moisture. Add the garlic and smoked paprika and cook for an additional minute. Add the baby spinach and toss it until it has wilted completely. Remove the skillet from the heat and pour the veggies into a well greased baking dish. In a bowl whisk eggs, milk, salt and pepper. Pour the egg mixture over the veggies and top with shredded smoked gouda. Bake for about 20 minutes or until the eggs have set completely. Serve immediately.

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