Vegetarian Breakfast Casserole

There's nothing like waking up in the morning, knowing exactly what you're going to make for breakfast, right? This morning I got up early, and I wanted to give King a chance to sleep in since he was up until almost 3 am. My little Monster was up most of the night coughing, and the Princess was pretty sniffly and miserable herself. That said, it was a quiet morning in our house, and I was really excited to try a new recipe that I found on Pinterest for these adorable spinach & cheese egg muffins. Much to my chagrin, I don't have a muffin pan. So that nixed that pretty quickly. I had to laugh at myself because it's so perfectly me not to have something that is a major requirement for a dish that I went to all the trouble of getting all of the ingredients for from the store and even having ZenMother pick up the spinach for me that I couldn't get at the grocery stores I went to the other day. #IslandGirlProblems ...I digress. The point is that I had to adjust my plans, but I still wanted to make something impressive. And so, I give you:

Vegetarian Breakfast Casserole

What You Need:

NOT a muffin pan ;) but instead, a 9x13" baking pan

Cooking spray of your choice

More than likely, a cup of coffee or 2 (Add a little Velvet Cinn if you wanna get wild ;)

1/4 c of butter

1 medium size onion, diced (I used sweet yellow)

16 oz mushrooms, sliced

2-4 potatoes, quartered, then thinly sliced (I used my  PC Simple Slicer set on 2)

12 large eggs

1/4 c milk (you can substitute water if you're out of milk, like I usually am)

1-2 c fresh baby spinach, enough to make one layer in the pan

4-8 oz shredded cheddar cheese (or whatever cheese you have is fine)

What You Do:

*Brew your coffee. It's early, and your kids are going to be up any minute, if they aren't already. 

*Turn on a nice wake-up playlist such as Brazilian Radio on Pandora

*Grease your baking dish, and preheat your oven to 350

*Melt the butter in a skillet on high heat; add in your diced onion

*Once the onion begins to look translucent, add in the mushrooms. Turn your heat down to medium. Saute for about 5 minutes until the mushrooms have cooked fully. Then, remove them from the heat.

*While the veggies are being sauteed, arrange your potato slices on the bottom of the greased pan in an even layer

*Mix your eggs & milk (or water) in your favorite fashion. I love my NutriBullet and think EVERYONE should have one. Mixing all of the eggs and milk took me all of 10 seconds. It actually took me longer to crack all of the eggs. 

*Arrange the spinach in a second layer on top of the potatoes

*Pour the egg mixture in next, making sure it's evenly dispersed throughout the pan

*Add the sauteed veggies in next, again making sure it's all evenly dispersed

*Top with the cheese

*Cover with foil, and bake for 30 minutes

*Take it out, remove the foil and bake for about another 20-30 minutes, long enough for the edges to brown and the cheese to get good and melty, maybe even slightly brown

Voila! 

This makes about 12 servings.

As always, let me know if you love it, tweak it, or hate it! 

xoxo

-Xile