Veggie Loaded Breakfast Casserole

Ingredients

• 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

Instructions

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.