Quick and easy breakfast casserole - loaded with vegetables, color, and nutrition! Almost any vegetables will work here, just use what you have! Vegetarian and gluten-free friendly.
Spray a 13x9" baking dish with nonstick spray. Spread the shredded potatoes along the bottom of the dish, pressing to spread evenly. Add the vegetable mixture.
Whisk together the eggs and egg whites, milk, and pepper. Pour over the prepared veggies. Sprinkle the cheese over the top and the rest of the pepper.
Bake, uncovered, until the cheese melts and the top begins to golden, about 45-50 minutes. Slice and serve. Top with sliced avocado and salsa or hot sauce, to taste.