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Recipe of the Day: Meatless Mini Breakfast Casserole

Shared by Kyona Robinson, a blogger and host of the lifestyle cooking show “Lifestyle Of A Foodie”


Meatless Mini Breakfast Casserole


1 mini loaf baking pan

Small frying pan


Small mixing bowl

Medium sized wooden spoon

2-3 eggs

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

Cooked veggies

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!


Lifestyle Of A Foodie airs Wednesdays at 11 a.m. and 4 p.m. CST on Tasteontv.com. You can download the Taste on Tv app from the App Store or a Roku device.

Shared by cookbook author Andrea Hannemann A.K.A. "Earthy Andy" on Instagram ST. LOUIS - PREP TIME: 15 MINUTES * TOTAL TIME: 35 MINUTES * SERVES 6 "This is a soup that I probably have made more than any other dish on this planet! It's a stretch-your-dollar, throw-a-few-ingredients-into-a-pot-and-be-done, and surf-a-little-longer kind of soup.