Delectable Southern-Style Vegetarian Brunch Casserole with Crusty Top

Allergens

Dairy (Cheese)

Ingredients

• 1 large onion, diced
• 2 bell peppers, diced
• 4 cups cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup grated sharp cheddar cheese
• 1 cup crumbled feta cheese
• 6 large eggs
• 1/4 cup heavy cream
• 1 (10
• ounce) package frozen hash browns
• 2 cups fresh spinach, chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish and set aside.
2. In a large skillet, sauté the onion, bell peppers, and mushrooms over medium heat until softened, about 6 8 minutes. Add garlic and cook for another 1 minute. Remove from heat and let cool slightly.
3. In a large mixing bowl, whisk together eggs, heavy cream, paprika, salt, black pepper, and cayenne pepper. Stir in the cooked vegetables, grated cheddar cheese, feta cheese, and chopped spinach until well combined.
4. Pour the mixture into the prepared baking dish and spread evenly. Top with a layer of hash browns.
5. Bake for 30 35 minutes, or until a knife inserted in the center comes out clean. Allow to cool slightly before serving.

Chef’s Insight

This recipe is designed to evoke feelings of warmth and comfort, which are essential elements of Southern cuisine. The crusty golden top adds a satisfying contrast to the tender vegetables beneath.

Notes

Feel free to customize the vegetables used in this dish to your preference or what is available in your area.