Autumn Vegetable Egg Bake
1 ½ pounds potatoes (combination of Yukon Gold and sweet potatoes), diced into ½ inch cubes
8 ounces mushrooms, sliced
1 large red bell pepper, cored and diced
1 medium yellow onion, diced
3 Tablespoons olive oil
1 pound roll of breakfast sausage
4 cloves garlic, peeled and minced
2 handfuls baby spinach, roughly chopped and stems discarded
15 large eggs
2/3 cup milk
1 ½ Tablespoons seasoned salt and pepper, divided
Parmesan cheese, optional
Preheat oven to 400 degrees. Grease a 9 x 13-inch baking dish and set aside.
Spread the diced mushrooms, potatoes, bell pepper, and onion out on a parchment-lined baking sheet. Drizzle evenly with olive oil and season with salt and pepper. Bake at 400 degrees for about 20-25 minutes, or until potatoes are tender. Remove from oven and transfer vegetables to the 9 x 13 baking dish.
Place the sausage in a skillet over medium-high heat, crumbling as it cooks. Once browned, add garlic and spinach and sauté for an additional 2-3 minutes. Remove from skillet with a slotted spoon, and add to the vegetables in baking dish. Toss to combine.
In a separate bowl, whisk the eggs, milk, and seasoned salt. Pour egg mixture over vegetables and sausage. Bake uncovered for 30-35 minutes, or until a toothpick inserted in the center of casserole comes out clean. Remove from oven and transfer to a cooling rack for 10 minutes before slicing and serving. May be served with a sprinkle of Parmesan cheese if desired.
Missouri Egg Council