I typically use about 3 cups of veggies total for this casserole, but more or less is fine. Pour over the egg mixture and add more roasted vegetables to the top.Add about 1 1/2 cups (depending on preference) of roasted veggies to the bottom of the baking dish.If your veggies are already seasoned, you really don’t need to worry about additional seasonings. In a medium to large mixing bowl, beat together the eggs, milk and seasonings.Start by preheating the oven and spraying your baking dish with nonstick cooking spray.This breakfast bake is super quick and easy to put together, especially if you’re using leftover roasted veggies! Here’s a quick rundown of the recipe: Bake it up and you have breakfast ready for the week ahead! I used eggs, leftover veggies I had from this roasted vegetables recipe, a splash of milk and that’s basically it. I love that this nutritious egg bake is cheap, easy and customizable. But I often change it up depending on what’s in season and what I have in my fridge. For the pictures, I used baby red potatoes, asparagus, carrots and bell pepper. A mix of your favorite veggies that have been roasted or sautéed.Half a dozen eggs – feel free to add up to about 3 more, if you’d like.Case in point: this roasted vegetable breakfast casserole. I don’t know about you, but I love when I can make recipes out of what I already have in my fridge. Ingredients for this healthy breakfast casserole recipe Sometimes I even serve this dish as a breakfast-for-dinner option, that’s how much we all love it! Once you try this casserole, you’ll find yourself making it on a regular basis. You can never go wrong with a healthy breakfast casserole to start off your day, and this veggie-loaded casserole is one of my all time favorites! It’s quick to put together, filling, and can satisfy even the heartiest of appetites. Whip up this vegetarian breakfast casserole on Sunday and have a satisfying, ready-to-go breakfast all week long! You’re going to love this breakfast bake recipe that just happens to be not only delicious, but protein-packed, gluten-free, paleo, Whole30 and keto-friendly. Breakfast just got better with the creation of this healthy breakfast casserole! It’s super tasty and easy to make using whatever veggies you have in your fridge.
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