Grammy's Kitchen · Breakfast Casserole · Vegetable Egg Casserole
One of 85 breakfast casserole recipes we measured
from iowagirleats.com
1 cooks on iowagirleats.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 | 20% | 39% |
| fat | 5% | 0% |
| protein add | 113% | 113% |
| vegetables and beans | 116% | 40% |
| salt | 0% | 0% |
| aromatics | 25% | 22% |
| liquid | 20% | 41% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 Tablespoons extra virgin olive oil (divided) |
| 454 g | 16 oz mushrooms (sliced) |
| salt and pepper | |
| 240 g | 2 bell peppers (any color, seeded then chopped) |
| 150 g | 1 yellow or white onion (chopped) |
| 600 g | 12 large eggs |
| 122 g | 1/2 cup milk (any kind) |
| 850 g | 30 oz frozen shredded hash browns (thawed, Ore Ida recommended) |
| 340 g | 12 oz shredded mozzarella cheese (divided) |
| 340 g | 12 oz shredded cheddar cheese (divided) |
Method: 5 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“please let me have the recipe” — a cook, 5.0★