Healthy Breakfast Casserole
Ingredients
The base
The vegetables
-
10 to 12
ounces
mixed mushrooms
-
1
bunch
asparagus
-
1
cup
frozen peas
-
1
bunch
scallions
The mixture
-
12
large
eggs
-
½
cup
almond milk
-
1
clove
garlic
-
½ to 1
teaspoon
sea salt
-
½
teaspoon
black pepper
-
4
ounces
crumbled feta cheese
For roasting
-
extra-virgin olive oil
as needed
For garnish
Instructions
- Preheat the oven to 400°F and prepare two baking sheets with parchment paper.
- Spread sweet potatoes on one baking sheet and mushrooms with asparagus on the other, drizzle with olive oil, and season with salt and pepper.
- Roast sweet potatoes for 30 minutes, then add the mushrooms and asparagus for the last 10 minutes.
- In a bowl, whisk together eggs, almond milk, garlic, salt, and black pepper.
- Lower the oven temperature to 350°F and spray a 9x13-inch baking dish with nonstick spray.
- Layer roasted sweet potatoes in the bottom of the dish, followed by half of the roasted vegetables, feta, scallions, and peas.
- Pour the egg mixture over the layers and top with remaining vegetables.
- Bake for 40 to 45 minutes until the eggs are set and edges are golden brown.
- Let the casserole sit for 10 minutes before slicing and garnish with microgreens if desired.
Nutrition Facts (estimated)
Servings
10 to 12
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
300mg
Cholesterol
200mg
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