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Loaded Italian Veggie Breakfast Bake

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Susan Whetzel
Updated Apr 17, 2014
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Vegetarians and meat-lovers alike will dive into this veggie breakfast bake loaded with Italian spices, fresh spinach, mushrooms and cheddar cheese.

Loaded Italian Veggie Breakfast Bake

  • Prep Time 15 min
  • Total 60 min
  • Servings 12
  • Ingredients 16
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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)

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with baking spray. Set aside.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Bake 40 minutes. Top with remaining 1 cup cheese. Bake 5 minutes longer. Serve hot.

Nutrition

Nutrition Facts are not available for this recipe

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