VEGETARIAN BREAKFAST CASSEROLE
Steps:
- Position racks in the upper and lower thirds 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 the olive oil. Sprinkle with salt and 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.
- Meanwhile, in a large mixing bowl, beat the eggs together with the milk, garlic, and Italian seasoning until evenly blended. Gently pour it into the casserole dish. Scatter the remaining vegetables evenly over the top, then dollop the ricotta over the top in small spoonfuls (I like to add about 20 to 24 spoonfuls; you want to each slice to have a few dollops, but have them be large enough so that you can actually taste them).
- 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.
Nutrition Facts : ServingSize 1 (of 10), Calories 188 kcal, Carbohydrate 13 g, Protein 11 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 200 mg, Fiber 3 g, Sugar 4 g
VEGGIE BREAKFAST CASSEROLE RECIPE BY TASTY
Here's what you need: sweet potato, mushroom, red bell peppers, broccoli floret, tomato, white onion, spinach, eggs, egg whites, milk, pepper, salt, shredded cheddar cheese
Provided by Kahnita Wilkerson
Categories Breakfast
Yield 8 servings
Number Of Ingredients 13
Steps:
- Layer half of the sweet potatoes on the bottom of a greased slow cooker.
- Layer half of the mushrooms, red bell peppers, broccoli florets, tomatoes, onions, and spinach.
- Repeat the layers with the remaining sweet potatoes, mushrooms, red bell peppers broccoli florets, tomatoes, onions, and spinach.
- In a large bowl or measuring cup, whisk together the eggs, egg whites, milk, salt, and pepper.
- Pour the egg mixture over the vegetables.
- Top with cheddar cheese.
- Cover and cook on low for 6-8 hours.
- Carefully remove lid and serve hot.
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 26 grams, Fat 14 grams, Fiber 4 grams, Protein 18 grams, Sugar 11 grams
VEGGIE-PACKED STRATA
Steps:
- In a large skillet, saute peppers and onion in 1 Tbsp. oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining 2 Tbsp. oil until tender. Drain; pat dry and set aside., Preheat oven to 325°. In a large bowl, beat cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan. , Bake, uncovered, until set and a thermometer reads 160°, 80-95 minutes. Let stand for 10-15 minutes before serving. Run a knife around sides of pan to loosen; remove sides. Cut into wedges.
Nutrition Facts : Calories 453 calories, Fat 31g fat (15g saturated fat), Cholesterol 202mg cholesterol, Sodium 938mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.
BREAKFAST BAKE RECIPE BY TASTY
Here's what you need: oil, bacon, tomato, broccoli floret, potato hash brown, shredded cheddar cheese, pancake mix, eggs, milk, pepper, salt, scallion
Provided by Betsy Carter
Categories Breakfast
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- Place the bacon, tomato, and broccoli in greased casserole dish.
- Sprinkle hash browns and cheese on top.
- In a large bowl, whisk together pancake mix, eggs, milk, salt, and pepper.
- Pour pancake mixture over ingredients in the casserole dish.
- Bake for 45 minutes.
- Let cool for 5 minutes before serving.
- Top with scallions, and serve.
- Enjoy!
Nutrition Facts : Calories 457 calories, Carbohydrate 24 grams, Fat 29 grams, Fiber 1 gram, Protein 23 grams, Sugar 5 grams
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