Healthy Breakfast Casserole
User Reviews
5
Healthy Breakfast Casserole
Description
The Healthy Breakfast Casserole starts with separately roasted sweet potatoes, mushrooms, and asparagus, seasoned with olive oil, salt, and pepper. These elements add texture and deepen flavor before assembling the casserole. A mixture of eggs, almond milk, minced garlic, salt, and pepper forms a custard that binds the ingredients together during baking.
The casserole is layered in a 9x13-inch dish, combining the roasted sweet potatoes, half the mushrooms and asparagus, crumbled feta cheese, chopped scallions, and thawed peas. The egg mixture is poured over, and the remaining vegetables added on top. Baking at 350°F sets the custard and creates a lightly browned surface.
This dish serves as a satisfying breakfast or brunch entrée with balanced protein, vegetables, and dairy. The combination of sweet roasted potatoes, earthy mushrooms, fresh asparagus, and tangy feta offers varied flavors and textures in every bite.
Note that salt quantity can be adjusted depending on the feta cheese used. The recipe fits a standard 9x13 baking dish but can be adapted to smaller pans with multiple dishes baked separately.
Ingredients
- 2 sweet potato cubed
- 10 to 12 ounces mushroom cremini mushrooms, quartered, mixed varieties
- 1 asparagus tender parts, chopped, bunch
- extra-virgin olive oil for drizzling
- 12 egg large
- ½ cup almond milk
- 1 garlic minced, clove
- ½ to 1 teaspoon sea salt
- ½ teaspoon black pepper
- 4 ounces feta cheese crumbled
- 1 scallion chopped, bunch
- 1 cup peas thawed, frozen
- microgreens optional, for garnish
Instructions
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper. On one baking sheet spread the sweet potatoes, on the other baking sheet spread the mushrooms and asparagus. Drizzle with olive oil and sprinkle with pinches of salt and pepper and toss to coat. Roast the sweet potatoes for 30 minutes. Place the baking sheet with the mushrooms and asparagus in the oven to roast during the final 10 minutes.
- In a medium bowl, whisk together the eggs, milk, garlic, salt, and black pepper.
- Reduce the oven temperature to 350°F. Lightly spray a 9x13-inch** baking dish with nonstick spray. Place all the sweet potatoes evenly in the bottom of the baking dish. Add half of the vegetables from the second baking sheet and spread out evenly. Sprinkle with the feta cheese, scallions, and peas.
- Pour the egg mixture evenly over the vegetables. Add the remaining mushrooms and asparagus.
- Bake for 40 to 45 minutes or until the eggs are set and the edges are lightly golden brown. Let the casserole sit for 10 minutes before slicing.
- Garnish slices with microgreens and season with additional salt and pepper, if desired.
Notes
- Adjust salt to ½ teaspoon if using feta cheese, or 1 teaspoon if omitting it to maintain proper seasoning.
- The recipe is designed for a standard 9x13-inch baking dish; smaller pans may require baking in multiple dishes.
User Reviews
Overall Rating
5
You'll Also Love
