- Preheat oven to 375ºF and grease or spray 9x9" (or another similar size) baking dish with oil or cooking spray.
- In a medium mixing bowl, beat eggs with 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 the egg mixture. Add additional roasted vegetables, of the 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!
*Toss cut-up veggies in olive oil, salt & pepper, & bake on a sheet at 400° for 35-40 minutes.
NOTES:
- Storing leftovers. Place any leftover breakfast casserole in an airtight storage container in the refrigerator for up to about 5 days.
- To reheat. Pop individual servings in the microwave and cook for 30-second intervals until warm. You can also place the casserole dish in the oven at 350ºF. If using the oven, loosely cover with foil and place the dish on the center rack for 15 to 25 minutes, until warmed through (the larger the serving, the longer the cooking time).
- Freezing. Place leftovers in an airtight freezer-safe storage container or a freezer-safe baggie in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- To customize your casserole:
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- Feel free to mix and match veggies and ingredients in this healthy breakfast casserole.
- Protein. The recipe as written is vegetarian, but you can add in some cooked turkey sausage, cooked diced ham, or cooked crumbled bacon.
- Vegetables. You can add your favorite cooked vegetables to the casserole such as sautéed onions, peppers, spinach, or mushrooms.
- Cheese. This recipe is completely dairy-free and is so tasty with seasoned veggies that you don’t even need cheese. However, feel free to sprinkle a cup or so of cheddar cheese over the top before baking.
Credit: www.kimscravings.com
