Iowa Girl Eats · by Kristin Porter★ 5.0 (1)
Vegetable Egg Casserole
NUTRITION · PER SERVING90M COOK
CAL 19%·PRO 46%
CARBS 20G21% OF CAL
2G FIBER15G OTHER3G TOTAL SUGAR
FAT 24G58% OF CAL
11G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty breakfast casserole layered with eggs, hash browns, cheese, and sautéed vegetables. Filling enough for a crowd and easily made ahead.
mainamericancasseroleeggs🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 Tablespoons extra virgin olive oil (divided)
- 16 oz mushrooms (sliced)
- salt and pepper
- 2 bell peppers (any color, seeded then chopped)
- 1 yellow or white onion (chopped)
- 12 large eggs
- 1/2 cup milk (any kind)
- 30 oz frozen shredded hash browns (thawed, Ore Ida recommended)
- 12 oz shredded mozzarella cheese (divided)
- 12 oz shredded cheddar cheese (divided)
At a glance
PER SERVING · TIME 90M
CAL 19%·PRO 46%
CARBS 20G21% OF CAL
2G FIBER15G OTHER3G TOTAL SUGAR
FAT 24G58% OF CAL
11G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 546mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 468mg
- Calcium
- 446mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 546MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.