Heart Healthy Breakfast Casserole W Roasted Veggies Recipes

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HEART-HEALTHY BREAKFAST CASSEROLE W/ ROASTED VEGGIES



Heart-Healthy Breakfast Casserole W/ Roasted Veggies image

One night, David made chicken breast w/ roasted potatoes, parsnips, carrots, and onions for dinner. The chicken was gone in minutes, but we had plenty of veggies left over. I needed a quick and healthful breakfast for the kids, and David suggested a breakfast casserole. I baked it the night before and reheated individual servings in the microwave the next morning. One of my sons put slices between two pieces of toast for breakfast-on-the-go. Pretty clever family I've got here, eh? :D Feel free to substitute whatever works for you--hashbrowns, tater tots, waffle fries, multi-colored carrots (my fave!), sweet potatoes, etc.

Provided by Heather3271

Categories     Breakfast

Time 50m

Yield 9 squares, 9 serving(s)

Number Of Ingredients 5

4 cups vegetables, roasted and coarsely chopped (potatoes, carrots, parsnips, and onions)
2 tablespoons sodium-free seasoning (I like Paul Prudhomme's Pizza & Pasta Magic)
8 ounces soy crumbles (I like Morningstar 'cuz it tastes just like real sausage)
4 eggs, whole
8 egg whites

Steps:

  • Preheat oven to 375 degrees.
  • Place roasted veggies in bottom of ungreased non-stick (or greased if not non-stick) 9 x 9 baking dish.
  • Sprinkle seasoning evenly over veggies.
  • Layer sausage crumbles over seasoned veggies.
  • Beat eggs and egg whites together and pour evenly over sausage.
  • Bake until egg is cooked through, approximately 35-40 minutes. There should be no runny egg visible.
  • Cool slightly, then serve. Top with cheese if desired.

Nutrition Facts : Calories 100.8, Fat 5.2, SaturatedFat 1.4, Cholesterol 94, Sodium 188.9, Carbohydrate 1.9, Fiber 1.2, Sugar 0.7, Protein 11.1

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