loveandlemons5.0
Healthy Breakfast Casserole
This healthy breakfast casserole is my go-to dish to serve for brunch. It's full of veggies with a layer of roasted sweet potatoes on the bottom.
👥 10 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 15 min🔥 Cook: 1h 15m👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●baking dish
📝 Preparation Steps
1
Preheat the oven to 400°F and line 2 baking sheets with parchment paper. On one baking sheet spread the sweet potatoes, on the other baking sheet spread the mushrooms and asparagus. Drizzle with olive oil and sprinkle with pinches of salt and pepper and toss to coat. Roast the sweet potatoes for ⏱️ 30 minutes. Place the baking sheet with the mushrooms and asparagus in the oven to roast during the final ⏱️ 10 minutes.
2
In a medium bowl, whisk together the eggs, milk, garlic, salt, and black pepper.
large eggs12
3
Reduce the oven temperature to 350°F. Lightly spray a 9x13-inch** baking dish with nonstick spray. Place all the sweet potatoes evenly in the bottom of the baking dish. Add half of the vegetables from the second baking sheet and spread out evenly. Sprinkle with the feta cheese, scallions, and peas.
4
Pour the egg mixture evenly over the vegetables. Add the remaining mushrooms and asparagus.
5
Bake for 40 to ⏱️ 45 minutes or until the eggs are set and the edges are lightly golden brown. Let the casserole sit for ⏱️ 10 minutes before slicing.
large eggs12
6
Garnish slices with microgreens and season with additional salt and pepper, if desired.
Microgreens, optional, for garnish
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