Happy (lazy) Sunday, aka. brunch day! For me, I get to sleep in until about 10 a.m. which only means one thing: a big hearty meal is necessary! I am sorry smoothie bowls and granola, no matter how much I love you, Sundays are my day where I need a BIG sit-down breakfast. Whether you are feeding your own small family or entertaining a large number of guests, this egg, mushroom and potato breakfast casserole is one item that should not be missing from your brunch table!
Casseroles are one of my favourite dishes because I don’t have to worry too much over them. I simply combine all the ingredients into my casserole dish, pop it in the oven and let it do it’s thing. This casserole is no different. Once it’s baked, just remove it from the oven and place it right onto your table (with a protective pad underneath, of course).
Better yet, you can even prepare this dish ahead of
thyme time. So if you are feeling really lazy on Sunday mornings, you don’t have to do much before you can get a bite of this into your mouth. You have two options:
- Combine all your ingredients into your casserole dish the night before, cover it and store in the fridge until you are ready to bake in the morning. Just give it a quick stir, sprinkle on some cheddar cheese (optional) and pop it into the oven.
- Combine all your ingredients into your casserole dish and actually bake it the night before. Just remember that this is the kind of dish that you need to eat piping hot, so simply reheat it in the morning.
This dish is versatile. For instance, I suggest sprinkling on some cheddar cheese on top as an option. This is a step that I normally never miss, but I forgot to pick up some cheddar cheese on my last grocery run and since it is lazy Sunday, I really didn’t feel like running back to the store to grab some. So, I simply omitted it. And you know what? With a side of ketchup, I barely even missed the cheese! The less calories, the better! You can also omit whatever vegetables you don’t like and add whatever you want! I basically add whatever vegetables I have left over in my fridge. I’ve made this with chopped spinach, mushrooms, tomatoes, even broccoli. No matter what you add, it turns out amazing every time. Just add about 1 cup of whatever veggies you like!
For you carnivores out there, add some meat! Simply saute 1 cup of your favourite sausage, bacon or ground meat and prepare yourself for some amazement!
Note that if you are adding a lot of extra ingredients, you will need to add more eggs to ensure that the egg mixture covers all your ingredients. You may also want to add another potato so that it is not lost in the dish and overborn by the other vegetables. That also means, you may need a bigger casserole dish.
Whether you are feeding your own family or entertaining a large number of guests, this vegetarian egg and potato breakfast casserole is a huge hit at brunch.
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 green bell pepper, diced
- 2 medium russet potatoes, diced into small 1/2 inch cubes
- 3/4 teaspoon salt (divided into 1/2 teaspoon and 1/4 teaspoon)
- 3/4 teaspoon ground black pepper (divided into 1/2 teaspoon and 1/4 teaspoon)
- 5 large eggs
- 1/2 cup cheddar cheese, shredded (optional)
- Preheat oven to 350 degrees F. Lightly grease a 9″ x 9″ (approx.) casserole dish and set aside.
- In a large skillet, heat olive oil over medium heat. Saute the onions for 1 minute. Add the green peppers, potatoes, 1/2 teaspoon salt and 1/2 teaspoon black pepper and continue to saute for another 4 minutes until soft and tender. Transfer to the casserole dish and spread out evenly.
- In a medium bowl, beat the eggs and remaining salt and pepper. Pour the egg mixture evenly into the casserole dish. Sprinkle some cheddar cheese on top (optional).
- Bake for 35-40 minutes, or until eggs are cooked firmly.