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Loaded Italian Veggie Breakfast Bake

Blogger Susan Whetzel from Doughmesstic shares a recipe for Loaded Veggie Italian Breakfast Bake. Turn your standard vegetarian breakfast bake up to 11 with the addition of traditional Italian spices-you won’t be able to get enough of this hearty breakfast bake.

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  • Prep Time 15 min
  • Total Time 60 min
  • Servings 12

Ingredients

3
cups diced potatoes
2
tablespoons olive oil
1
onion, chopped
1
red bell pepper, chopped
1
green bell pepper, chopped
2
cups fresh spinach
5
eggs
1
cup milk
1/2
cup Original Bisquick™ mix
1
teaspoon garlic powder
1
teaspoon dried oregano
1
teaspoon dried basil
Salt and pepper, to taste
8
oz chopped fresh mushrooms
1
ripe tomato, diced
2
cups grated Cheddar cheese (8 oz)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with baking spray. Set aside.
  • 2 Heat large saucepan 2/3 full of water to boiling; add diced potatoes. Cook over medium-low heat 5 minutes. Drain, and set aside.
  • 3 In 10-inch skillet, heat olive oil until hot; add onion and bell peppers. Sauté until onions are translucent and slightly caramelized; remove from heat. Add spinach and quickly stir, allowing leaves to wilt.
  • 4 In large bowl, beat eggs with milk. Beat in Bisquick® mix and all seasonings with whisk. Add sautéed vegetables, potatoes, mushrooms, tomato and 1 cup of the cheese. Stir to combine. Pour into baking dish.
  • 5 Bake 40 minutes. Top with remaining 1 cup cheese. Bake 5 minutes longer. Serve hot.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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