The Loaded Veggie Breakfast Bake

Step 1 -Position a rack in the center of the oven, then preheat the oven to 375 degrees F.

Step 2 -Generously coat a 9x13-inch baking dish with nonstick cooking spray.

Step 3 -In a large skillet over medium heat, heat 1 tablespoon of the oil.

Step 4 -Add the mushrooms to the heated oil and sauté until they start to brown, about 4 minutes.

Step 5 -Add the garlic, the red onion, and the salt to the mushrooms and cook for 2 minutes. Transfer the mushroom mixture to a plate.

Step 6 -In the same skillet, add the remaining oil and the bell peppers and sauté for 1 minute.

Step 7 -Add the baby spinach to the peppers and cook until wilted. Transfer the skillet from the heat.

Step 8 -Lay the shredded potatoes at the bottom of the prepared baking dish and press down on them to ensure they are evenly spread out.

Step 9 -Top the shredded potatoes with the mushroom mixture and then the pepper mixture.

Step 10 -In a large bowl, whisk the eggs, the half-and-half, the hot sauce, the salt, and the pepper together.

Step 11 -Pour the egg mixture over the pepper mixture and sprinkle with the cheese.

Step 12 -Season the breakfast bake with the salt and the pepper.

Step 13 -Bake the breakfast bake until the cheese has melted and the top is golden, about 45-50 minutes.

Step 14 -Allow the breakfast bake to cool for 10 minutes.

Step 15 -Serve.