Veggie Breakfast Casserole Recipe By Tasty

Steps:

• Layer half of the sweet potatoes on the bottom of a greased slow cooker.
• Layer half of the mushrooms, red bell peppers, broccoli florets, tomatoes, onions, and spinach.
• Repeat the layers with the remaining sweet potatoes, mushrooms, red bell peppers broccoli florets, tomatoes, onions, and spinach.
• In a large bowl or measuring cup, whisk together the eggs, egg whites, milk, salt, and pepper.
• Pour the egg mixture over the vegetables.
• Top with cheddar cheese.
• Cover and cook on low for 6-8 hours.
• Carefully remove lid and serve hot.
• Enjoy!

Steps:

• In a large skillet, saute peppers and onion in 1 Tbsp. oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining 2 Tbsp. oil until tender. Drain; pat dry and set aside., Preheat oven to 325°. In a large bowl, beat cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan. , Bake, uncovered, until set and a thermometer reads 160°, 80-95 minutes. Let stand for 10-15 minutes before serving. Run a knife around sides of pan to loosen; remove sides. Cut into wedges.

Steps:

• Preheat oven to 400°F (200°C).
• Place the bacon, tomato, and broccoli in greased casserole dish.
• Sprinkle hash browns and cheese on top.
• In a large bowl, whisk together pancake mix, eggs, milk, salt, and pepper.
• Pour pancake mixture over ingredients in the casserole dish.
• Bake for 45 minutes.
• Let cool for 5 minutes before serving.
• Top with scallions, and serve.
• Enjoy!