Our vacation is quickly coming to an end 🙁  It’s now time to start cleaning out the fridge.

Since we are all veggie lovers I had lots to choose from when making this veggie egg casserole. I decided on potatoes, pepper, onions, mushrooms, and fresh spinach, but any veggie combo will work.

You could also add cooked ham, sausage, a little bacon. The possibilities are endless!

I had roasted potatoes leftover from last night’s dinner. They could easily be eliminated from the recipe if you don’t have time to roast. This casserole would also taste great reheated and eaten for breakfast during the week.

Ingredients

• 1/2 pound potatoes thinly sliced
  (optional) I used a combo of leftover roasted Yukon gold and sweet potatoes, leave potatoes out if you don’t have time roast
• 1 small onion, diced
• 1 red or green pepper, diced
• 1 package of sliced portabella mushrooms
• 1 package of baby spinach leaves
• 1/2 cup cheddar cheese, shredded Salt and pepper to taste
  
• 10 eggs

Directions

1. Preheat oven to 4oo degrees.  
2. Line baking sheet in a single layer with thinly sliced potatoes. Drizzle with a little olive oil. Add salt and pepper. Bake for about 20 minutes or until lightly browned.  
3. Lightly spray a casserole dish with cooking spray. Spread roasted potatoes into baking dish.  
4. Lower oven temp to 375 degrees.  
5. Meanwhile, in a large skillet saute onions and peppers until tender. Remove from heat and spread on top of potatoes in casserole dish. Add mushrooms to skillet and sauté until tender about 3 minutes and add to casserole dish.  
6. Finally sauté fresh spinach in the same skillet with 1 tablespoon of water until wilted. About 3 minutes and add to casserole dish.  
7. In a bowl beat eggs and add salt and pepper to taste. Pour mixed eggs over veggies in casserole dish and top with cheese.
8. Bake for about 25-30 minutes or until eggs are firmly cooked and golden brown.

Enjoy!

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