LOADED ITALIAN VEGGIE BREAKFAST BAKE

Loaded Italian Veggie Breakfast Bake image

Time 1h

Yield 12

Number Of Ingredients 16

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3 cups diced potatoes
2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cups fresh spinach
5 eggs
1 cup milk
1/2 cup Original Bisquick™ mix
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
8 oz chopped fresh mushrooms
1 ripe tomato, diced
2 cups grated Cheddar cheese (8 oz)

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with baking spray. Set aside.
Heat large saucepan 2/3 full of water to boiling; add diced potatoes. Cook over medium-low heat 5 minutes. Drain, and set aside.
In 10-inch skillet, heat olive oil until hot; add onion and bell peppers. Sauté until onions are translucent and slightly caramelized; remove from heat. Add spinach and quickly stir, allowing leaves to wilt.
In large bowl, beat eggs with milk. Beat in Bisquick® mix and all seasonings with whisk. Add sautéed vegetables, potatoes, mushrooms, tomato and 1 cup of the cheese. Stir to combine. Pour into baking dish.
Bake 40 minutes. Top with remaining 1 cup cheese. Bake 5 minutes longer. Serve hot.

Nutrition Facts : ServingSize 1 Serving