7 Veggie Pesto Breakfast Casserole

Serves:
Serves 6.
Prep Time:
Total Time:

Just a moment please...

7 Veggie Pesto Breakfast Casserole: This breakfast casserole has about as many veggies as you can pack into one dish. Rather than cheese, I like to stir in pesto for a big flavor boost! Eat a good breakfast, people! | macheesmo.com
Print Recipe

This breakfast casserole has about as many veggies as you can pack into one dish. Eat a good breakfast, people!

Ingredients

2 tablespoons olive oil
1 cup sliced mushrooms
1/2 red pepper, chopped
1/2 green pepper, chopped
1 leek, chopped
1 cup broccoli florets
1 cup grated carrots
2 cups shredded frozen potatoes
1/2 cup sweet corn
1/4 cup pesto
8 large eggs
1/2 cup milk
Salt and pepper
Hot sauce, for serving

Directions

1) Preheat oven to 375 degrees F. Slice mushrooms, chop peppers, rinse and chop leeks, and cut off broccoli florets. Whisk eggs with milk and set aside.

2) In a large skillet over medium heat, add olive oil along with mushrooms, peppers, leeks, broccoli, and carrots. Cook for 6-7 minutes until veggies soften and mushrooms release their liquid.

3) Add in shredded potatoes and corn to the skillet and cook for a few more minutes. Season with salt and pepper.

4) Spread the veggies out in a 9×13 baking dish and dot with pesto. Then pour in egg mixture and spread it around so the eggs are even. Season with salt and pepper.

5) Bake the casserole for 40-45 minutes until eggs are puffed and cooked through and edges are browned a bit.

Cool the casserole for a few minutes, slice, and serve with hot sauce!