Roasted Veggie Breakfast Casserole Recipes

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.

ROASTED VEGGIE BREAKFAST CASSEROLE

Steps:

• Preheat oven to 400ºF. Use a large (11x17-inch) or 2 smaller sheet pans and set aside. Prepare the veggies: peel the carrots and cut into large chunks (if they are thick do 1 inch chunks if they are thinner do 1-1/2 inch chunks), chop stems off of asparagus tips and discard, halve the baby red potatoes (quarter especially large ones), remove ribs and seeds from red bell pepper and cut into large 1 inch to 1-1/2 inch chunks/slices.
• Place all the prepared vegetables in a large bowl and toss with oil and seasonings. I like to mix all of my seasonings in a small bowl before adding to the vegetables to ensure they are all evenly incorporated.
• Place veggies evenly (do NOT overlap or you'll steam the veggies instead of roasting them) on the prepared baking sheet(s). Add salt and pepper to taste (I add about 1/4 teaspoon sea salt and about 1/4 teaspoon pepper).
• Place on middle rack in oven and bake for 35 to 40 minutes. You can flip veggies after about 20 minutes of roasting, but I don't.
• Remove from the oven and enjoy immediately or allow to cool slightly and use for the breakfast casserole.
• Preheat oven to 375ºF and grease or spray 9x9" (or other similar size) baking dish with oil or cooking spray.
• In a medium mixing bowl, beat eggs with almond milk and add seasoning (if using) and salt and pepper; set aside.
• Place some of the roasted vegetables evenly in the bottom of the casserole dish. Pour in egg mixture. Add additional roasted vegetables, of desired amount, to the top of the egg mixture.
• Bake for about 30-35 minutes or until the center is firm (give it a shake and if it jiggles, it needs more time).Let the casserole cool for 5-10 minutes, then cut and serve! Enjoy!

VEGGIE BREAKFAST CASSEROLE

Steps:

• Mix together the potatoes, tofu, and soy sauce.
• Saute the onion and garlic in the oil until translucent.
• Preheat the oven to 325 degrees F.
• Mix the onion and garlic into the potato mixture, and add the parsley, basil, and black pepper.
• Spread into an oiled 8 x 8 x 2-inch baking dish.
• Sprinkle with paprika and bake for 35 minutes.