Breakfast Casserole With Roasted Veg
This is a casserole you can’t pass up. Packed full of veggies it packs a healthy punch that’s delicious and nutritious. If you have plenty of veggies left over and you need to prepare a quick and healthful breakfast for the kids, this is the perfect casserole. Bake it the night before and reheat individual servings in the microwave the next morning.
Ingredients
- 4 cup(s) vegetables, roasted and coarsely chopped (potatoes, carrots, parsnips, and onions)
- 6 teaspoon(s) sodium-free seasoning
- 1 cup(s) soy crumbles
- 4 eggs, whole
- 8 egg whites
Instructions
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Preheat oven to 375 degrees.
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Place roasted veggies in bottom of un-greased non-stick (or greased if not non-stick) 9 x 9 baking dish.
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Sprinkle seasoning evenly over veggies.
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Layer sausage crumbles over seasoned veggies.
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Beat eggs and egg whites together and pour evenly over sausage.
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Bake until egg is cooked through, approximately 35-40 minutes.
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There should be no runny egg visible.
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Cool slightly, and then serve.
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Top with cheese if desired.
Nutrition
Calories: 798.21kcalCarbohydrates: 39.08gProtein: 88.86gFat: 17.2gSaturated Fat: 5.52gCholesterol: 654.72mgSodium: 3777.41mgFiber: 17.94gSugar: 14.42g
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