Loaded Italian Veggie Breakfast Bake Recipe

Ingredients

3

cups diced potatoes

2

tablespoons olive oil

1

onion, chopped

1

red bell pepper, chopped

1

green bell pepper, chopped

2

cups fresh spinach

5

eggs

1

cup milk

1/2

                        cup Original Bisquick™ mix

1

teaspoon garlic powder

1

teaspoon dried oregano

1

teaspoon dried basil

Salt and pepper, to taste

8

oz chopped fresh mushrooms

1

ripe tomato, diced

2

cups grated Cheddar cheese (8 oz)

Preparation

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with baking spray. Set aside.

Heat large saucepan 2/3 full of water to boiling; add diced potatoes. Cook over medium-low heat 5 minutes. Drain, and set aside.

In 10-inch skillet, heat olive oil until hot; add onion and bell peppers. Sauté until onions are translucent and slightly caramelized; remove from heat. Add spinach and quickly stir, allowing leaves to wilt.

In large bowl, beat eggs with milk. Beat in Bisquick® mix and all seasonings with whisk. Add sautéed vegetables, potatoes, mushrooms, tomato and 1 cup of the cheese. Stir to combine. Pour into baking dish.

Bake 40 minutes. Top with remaining 1 cup cheese. Bake 5 minutes longer. Serve hot.

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