Veggie Loaded Breakfast Casserole

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Veggie Loaded Breakfast Casserole with mushrooms, onion, bell pepper, hash browns, eggs, cheese and topped with jalapeno, tomatoes and avocado.

Breakfast foods are a big deal around this house. Breakfast casseroles are amazing! They are simple, hearty and packed with all the good stuff like hash browns… I am such a potato lover. One thing I don’t love about breakfast casseroles is that sometimes clean up isn’t as simple as the prep. Scotch-Brite® Scrub Dots  helps scrub away those kitchen messes fast allowing more family time and less clean up time.

$1.00 off any two Scrub Dots items!

While browsing my local Walmart and picking up all my fresh ingredients for this Veggie Loaded Breakfast Casserole, I also stopped by the cleaning aisle. The New Scotch-Brite® Non-Scratch Scrub Dots Sponge, Scotch-Brite® Heavy Duty Scrub Dots Sponge and New Scotch-Brite® Non-Scratch Scrub Dots Dishwands are easily found. Just look for the bright blue or green and yellow sponges with Scotch-Brite® Brand labeling as shown above.

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Veggie Loaded Breakfast Casserole

Veggie Loaded Breakfast Casserole is really simple to make. I used a bag of has browns found in the fridge section of your grocery store, eggs and shredded cheddar cheese. I picked my fresh veggies and fruits with onion, mushrooms, green bell pepper, Roma tomato, jalapeno and avocado. I also decided to use frozen spinach, although fresh spinach would also work nicely. If you would like to swap any of the vegetables for another your family enjoys more, you absolutely can!

Place your hash browns on the bottom of your large casserole dish. A 9 x 13 pan will work great. Wash all your fruits and vegetables well and dice. The frozen spinach will need to be defrosted and the excess water removed. I place the spinach in a dish towel and squeeze the water out. On top of the hash browns, add your spinach, diced mushrooms, green bell pepper, and onion. In a medium bowl, whisk your eggs with milk and stir in shredded cheese, salt, pepper, and minced garlic. Pour egg mixture over top of hash browns.

Cover and bake for 1 hour. Before serving, add your diced tomato, sliced jalapeno and fresh avocado. A dash of hot sauce is also fantastic on top!

Veggie Loaded Breakfast Casserole

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• 10 eggs
• .5 cup milk
• 1 pound shredded hash browns, fridge section
• .5 onion, white
• 1 green bell pepper
• .5 cup diced mushrooms, your favorite type
• 5 ounces frozen spinach, defrosted
• 1 Roma tomato
• 1 avocado
• 1 jalapeno
• 1.5 cup cheddar cheese, shredded
• dash of salt
• dash of pepper
• 2 garlic cloves, minced

1. Pre heat oven to 375 degrees.
2. Spray your casserole dish with oil of choice (I did not spray my casserole dish to test out my new sponges and dishwand)
3. Place your hash browns in the bottom of casserole dish. Spread out evenly.
4. Wash all your vegetables and fruits.
5. Defrost spinach and remove excess water. Place the defrosted spinach in a towel and squeeze to remove the water. Place evenly on top of hash browns.
6. Diced your onion, mushrooms and bell pepper. Spread out evenly in casserole dish.
7. In a medium mixing bowl, whisk the eggs and milk. Stir in salt, pepper, minced garlic and cheese.
8. Pour egg mixture into casserole dish.
9. Cover with foil and bake for 60 minutes,
10. Slice your avocado and dice tomato and jalapeno.
11. Remove casserole from oven and sprinkle the avocado slices, tomato and jalapeno over top.
12. Serve.

Clean Up Time

With all that baked on food in the casserole dish above, we are putting Scotch-Brite® Brand to the test today! I used the Scotch-Brite® Non-Scratch Scrub Dots Dishwand with my Scotch-Brite® Heavy Duty Scrub Dots Sponges on the side for any extra stubborn messes.

I soaked my casserole dish in hot water for 15 minutes and filled my wand with dish liquid. I cleaned the entire dish using only the dishwand and it came out sparkling clean!

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