Veggie-Loaded Breakfast Casserole
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Ingredients:
2 tablespoons oil
8-10 mushrooms, sliced
2 teaspoon minced garlic
� red onion, diced
2 bell peppers, diced
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Instructions:
- In a large skillet over medium heat, heat 1 tablespoon of oil. Add the mushrooms and saut� them for 4 minutes or until they start to brown. Add a small pinch of salt along withe onions and garlic and let cook for 2 minutes. Remove to a plate. Add the second tablespoon of oil, if needed, and saut� the peppers for 1 minute. Add in the baby spinach and allow it to wilt, remove from heat, set aside.
- Generously spray a 9�13 baking dish with nonstick cooking spray. Lay the shredded potatoes in the bottom of the dish and press to make sure they are spread out evenly. Add the veggies (both the mushrooms and the pepper mixtures) over the potatoes, set aside.
- Position a rack in the center of the oven and preheat the oven to 375�F if you are baking the casserole immediately.
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For Full Instruction: littlespicejar.com
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