Mushroom & Potato Breakfast Casserole | Cook For Your Life

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Mushroom & Potato Breakfast Casserole

Name: Mushroom & Potato Breakfast Casserole
Prep time: 60

4 out of 5 stars (based on 30 reviews)

60 min prep

6 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

Our most basic breakfast casserole, this simply delicious egg, mushroom, and potato casserole is sure to please every morning. By keeping the most important meal of the day simple and healthy you start your...

2 tablespoons olive oil
¼ cup bell pepper, sliced
1 cup button mushrooms, quartered
3 Yukon gold or russet potatoes, baked and diced (about three cups)
¼ cup mixed fresh herbs, chopped (parsley, dill, basil, etc.)
12 eggs
pinch of salt
salt and pepper to taste

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Nutrition Facts

Calories

213 cals

Fat

13 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

7 g

Carbohydrates

12 g

Sugar

1 g

Fiber

1 g

Protein

13 g

Sodium

428 mg

Directions

Preheat oven to 325 degrees F. Spray a 9x9 inch casserole dish with cooking spray or rub with olive oil.
In a large sauté pan, heat olive oil over a medium-high heat. Add the peppers and mushrooms. Season the vegetables with a pinch of salt. Cook 2-3 minutes, until mushrooms are brown and peppers are tender.
Beat eggs.
Mix vegetables and potatoes into the casserole dish, sprinkle with herbs.
Pour eggs over the mixture and season with salt and pepper. Place the casserole dish on the center rack of the oven. Bake 20 minutes or until eggs are set in the center of the dish and the edges are golden brown.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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