Vegetarian Breakfast Casserole
Ingredients
The vegetables
-
2
medium
sweet potatoes, peeled and diced
-
8
ounces
whole cremini baby bella mushrooms, quartered
-
1
small head
broccoli, cut into florets
-
1
red
bell pepper, diced
-
1
small
red or yellow onion, cut into ½-inch dice
The seasoning and dairy
-
1
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
-
3
tablespoons
extra virgin olive oil
-
12
large
eggs
-
½
cup
milk
-
1
clove
garlic, minced
-
1 ½
teaspoons
Italian seasoning or dried herbs of choice
-
4
ounces
part-skim ricotta cheese
-
to taste
chopped fresh basil, thyme, or parsley (optional)
Instructions
- Preheat the oven to 400°F and prepare baking sheets and a casserole dish with nonstick spray.
- Toss the vegetables with olive oil, salt, and pepper, then spread them on baking sheets.
- Roast the vegetables for about 20 minutes until tender, tossing halfway through.
- Layer half of the roasted vegetables in the casserole dish.
- In a bowl, beat the eggs with milk, garlic, and Italian seasoning, then pour over the vegetables.
- Add the remaining vegetables on top and dollop with ricotta cheese.
- Bake at 350°F for 35 to 40 minutes until golden and set in the center.
- Sprinkle with fresh herbs before serving warm.
Nutrition Facts (estimated)
Servings
10
Calories
188
Total fat
11g
Total carbohydrates
13g
Total protein
11g
Sodium
20mg
Cholesterol
200mg
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