Veggie Breakfast Casserole

Total Time: 60 minutes
Serves: 8
 
Ingredients

• 1 lb small gold potatoes, diced
• ½ cup water
• 1 cup frozen spinach, thawed
• ½ sweet onion, chopped
• 1 red bell pepper, chopped
• 8 eggs
• 1 cup Kite Hill vegan ricotta
• 1 cup vegan cheddar cheese
• 2 Tbsp dried parsley flakes
• ¼ tsp seasoned salt
• ¼ tsp pepper
• 2 tomatoes, chopped
• 1 avocado, chopped
• 2 green onion, chopped
• ¼ cup cilantro, chopped
• Tabasco sauce

 
Directions

1. Microwave the potatoes and water in a covered bowl on high for 7 minutes or until tender, drain.
2. Spread potatoes in a 13x9-in. baking dish coated with cooking spray. Top with spinach, onion and bell pepper.
3. In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered at 350F for 35-40 minutes or until center is set.
4. Top with the tomato, avocado, onion, cilantro and a dash of Tabasco sauce.