From wellplated.com
Vegetarian Breakfast Casserole
Ingredients
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 red or yellow onion, cut into 1/2-inch dice
Seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons Italian seasoning
Egg Mixture
- 12 large eggs
- 1/2 cup milk
- 1 garlic clove, minced
- 4 ounces part-skim ricotta cheese
- fresh basil, thyme, or parsley, chopped (optional)
Steps
- Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Lightly coat 2 large baking sheets with nonstick spray. Lightly mist a 9x13-inch casserole dish with nonstick spray and set aside.
- Place the vegetables in a large bowl and drizzle with 3 tablespoons olive oil. Sprinkle with 1 teaspoon salt and ½ teaspoon pepper, then toss to coat. Divide the vegetables evenly between the two sheets and spread them into a single layer. Roast the vegetables until tender, about 20 minutes, tossing the vegetables on the pan so they cook evenly and switching the pans' positions on the upper and lower racks once halfway through. Transfer half of the roasted vegetables to the prepared casserole dish and spread into an even layer. Reduce the oven temperature to 350 degrees F.
20 min
- Meanwhile, in a large mixing bowl, beat 12 large eggs together with ½ cup milk, 1 garlic, and 1 ½ teaspoons Italian seasoning until evenly blended. Gently pour it into the casserole dish. Scatter the remaining vegetables evenly over the top, then dollop 4 ounces ricotta over the top in small spoonfuls.
- Bake the casserole for 35 to 40 minutes, until the casserole is golden on top and the center no longer jiggles when you shake the pan. Remove from the oven and sprinkle with fresh herbs. Serve warm.
35 to 40 min
Nutrition
Per serving
- kcal
- 188
- protein
- 11 g
- carbs
- 13 g
- fat
- 11 g