Veggie Breakfast Casserole Recipe By Tasty

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.

VEGGIE EGG CASSEROLE

Steps:

• Scrub and pierce potatoes. Bake at 400° for 45-50 minutes or until tender. When cool enough to handle, peel and cube potatoes. Reduce heat to 350°., In a large skillet, saute the mushrooms, onion and green pepper in butter until crisp-tender. Add potatoes and seasoned salt; cook until lightly browned. Stir in broccoli., Transfer to a 13x9-in. baking dish coated with cooking spray. In a large bowl, whisk the eggs, egg substitute, salt and pepper. Add cheese; pour over potato mixture. Bake, uncovered, for 25-30 minutes or until a knife inserted in the center comes out clean. Or, before baking, cover and freeze for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

VEGGIE BREAKFAST CASSEROLE RECIPE BY TASTY

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!

VEGGIE HAM AND CHEESE EGG BAKE

Steps:

• Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.
• Place 1 cup of cheese into the baking dish.
• Heat the oil in a large nonstick skillet over medium heat; add scallions, mushrooms and red pepper and sauté until vegetables are tender, about 5 to 6 minutes. Add the tomatoes and cook 2 - 3 minutes. Add the ham and broccoli and remove from heat. Spread evenly over the cheese mixture.
• In a large bowl combine the eggs, egg whites, milk, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.
• Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 12 pieces.

VEGETARIAN BREAKFAST CASSEROLE

Steps:

• Sauté the onions, bell peppers and mushrooms in a large skillet on medium-high heat for about 6 minutes, until they start to soften and most of the water has cooked away. Stir in the kale and remove from heat.
• Whisk the eggs, milk, salt and ground black pepper together in a large bowl. Set aside.
• Lightly oil a 9x13 baking dish. Layer the croutons evenly on the bottom. Layer the vegetable mix on top of the croutons. Evenly layer the grated cheese on top of the vegetable mix. Gently pour the egg mixture on top. Cover and let it sit in the refrigerator overnight, at least 8 hours.
• In the morning, preheat the oven to 325°/160°C. Place the casserole in the middle of the oven. Bake for 30 minutes. Turn the heat up to 350°C/176°C. Bake for an additional 20-30 minutes, until the egg is set. To check, insert a knife in the middle of the casserole and it should come out clean. If the casserole is browning too quickly, cover with a foil for the last bit of baking time.
• Let the casserole sit for 5 minutes before cutting and serving.