Hearty Veggie Egg Breakfast Casserole

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Heat the olive oil in a large skillet over medium heat. Add the diced bell pepper and onion, and cook until they soften, about 5-7 minutes.

Add the sliced mushrooms to the skillet and continue to cook for another 3-5 minutes, until they release their liquid and start to brown.

Stir in the fresh spinach and cook until it wilts, which should only take about 2-3 minutes. Remove the skillet from the heat.

In a large bowl, whisk together the eggs, milk, salt, and black pepper until everything is well combined and slightly frothy.

Spread the cooked vegetables evenly across the bottom of your prepared baking dish.

Carefully pour the whisked egg mixture over the vegetables in the dish.

Sprinkle the shredded cheddar cheese evenly over the top of the egg mixture.

Bake for 35-45 minutes, or until the casserole is set in the center and the top is lightly golden brown. A knife inserted into the center should come out clean.

Let the casserole rest for 5-10 minutes before slicing and serving. This helps it set further and makes for cleaner slices.