ST. LOUIS —
Meatless Mini Breakfast Casserole
1 mini loaf baking pan
Small frying pan
Small mixing bowl
Medium sized wooden spoon
1/2 cup of frozen shredded hash browns
1/4 cup of fresh spinach
1/2 of chopped bell peppers
1/4 cup of chopped tomato’s
1/4 cup of chopped jalapeños (optional)
1/2 cup of Fiesta shredded cheese blend
Hot sauce (optional)
1 tablespoon on olive oil
1/2 tsp of salt or to taste
Scramble eggs with wisk in small mixing bowl and salt and pepper. Set eggs aside.
Coat small frying pan with olive oil.
Cook veggies except spinach in pan for 3-5 minutes on medium to high heat.
Remove pan from heat.
Layer the mini loaf baking pan in this order:
Shredded hash browns
1/2 of the cheese mixture
Spinach and remaining cheese.
Bake at 350 for 20-25 minutes or until it’s completed cooked through.
Serve with a little hot sauce or fresh fruit!
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