The Loaded Veggie Breakfast Bake | Cooking Professionally

Ingredients

• 2 tablespoons oil, divided
• 8 mushrooms, sliced
• 2 teaspoons garlic, minced
• 1/2 red onion, diced
• salt, to taste
• 2 red bell peppers, diced
• 2 cups baby spinach, roughly chopped and packed
• 20 ounces frozen shredded potatoes, thawed
• 10 eggs
• 1/3 cup half-and-half or milk
• 1/4 cup hot sauce
• pepper, to taste
• 1 cup cheddar cheese, shredded