I must admit, I’m not much of a chef. I don’t really enjoy cooking, however, I love to bake. So this recipe really stood out to me because it’s low maintenance & simple to follow – all things easy for this girl to handle! And a bonus – I’ll have food for a few days! My husband is out of town for a few days, so there will be plenty of leftovers until he returns. Did I just insinuate that he eats a lot? Shh.. don’t tell him.
So what’s in it? Well, LOTS of veggies! I altered the recipe slightly, substituting regular potato hashbrowns with sweet potato fries (I couldn’t find sweet potato browns in my local market), substituting dairy milk with almond milk, and adding a few more bell peppers and mushrooms. With my dietary restrictions, I tend to alter recipes I find that I want to make, but can’t find in a dairy free option. I kept this breakfast casserole vegetarian, but I think next time I’ll add some turkey bacon for a little extra lean protein.
I must say, this veggie bake is pretty good, and will be great for leftovers for the next fews days. Highly recommend! What are your favorite breakfast dishes? I’d love to swap recipes!