Grammy's Kitchen · Breakfast Casserole · Vegetarian Breakfast Casserole
One of 85 breakfast casserole recipes we measured
2 cooks on www.eatingonadime.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 85.
| this recipe | typical | |
|---|---|---|
| dairy | 14% | 39% |
| fat | 2% | 0% |
| protein add | 19% | 113% |
| vegetables and beans | 88% | 40% |
| salt | 1% | 0% |
| aromatics | 26% | 22% |
| liquid | 14% | 41% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 Tablespoon Olive Oil |
| 227 g | 8 ounces Sliced Mushrooms |
| 150 g | 1 Onion (diced) |
| 120 g | 1 Red Bell Pepper (diced) |
| 120 g | 1 Green Bell Pepper (diced) |
| 6 g | 2 teaspoons Minced Garlic |
| 6 g | 1 teaspoon Salt |
| 1 g | 1/2 teaspoon Black Pepper |
| 60 g | 2 cups Packed Baby Spinach (chopped) |
| 567 g | 20 ounces Shredded Hash Browns (thawed) |
| 600 g | 12 Large Eggs |
| 81 g | 1/3 cup Milk |
| 56 g | 1/2 cup Shredded Mozzarella Cheese |
| 56 g | 1/2 cup Shredded Cheddar Cheese |
Method: 12 steps, published by www.eatingonadime.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.