Veggie Breakfast Casserole

​www.loveandlemons.com/breakfast-casserole/

I'm always looking for something new to whip up for brunch on the weekends. Admittedly, I'm guilty of skipping breakfast most days and I honestly look forward to these brunch ideas on the weekends. I found this Healthy Breakfast Casserole from Love and Lemons (I linked the original recipe at the top of this post) and even though I am not the biggest fan of sweet potato, I was obsessed with the colours and the amount of fresh veggies in this delicious looking casserole.

I edited things a bit when making it at home so I thought I'd share how I made mine but as I said, I linked the original version of this recipe at the top of this post!

WHAT YOU'LL NEED

• 1 Sweet Potato, peeled and chopped
• 227g Cremini Mushrooms, quartered
• 1 Bunch Asparagus, trimmed and chopped
• EVOO
• 1/2 Bunch Green Onions, chopped
• 4 cloves Garlic
• 8 Large Free-Range Eggs
• 1/3 C Whipping Cream
• 1/3 C Crumbled Feta
• 2 Tbsp. Fresh Parsley
• Salt, Pepper, Pepper Flakes, Nutmeg

1. Preheat oven to 400 F
2. Toss the sweet potato in EVOO, 1/2 Tsp. Sea Salt, 1/4 Tsp. Pepper Flakes, and cracked pepper. Place the chunks on a parchment lined baking sheet and place into the oven to bake. Bake 20 minutes, flipping halfway.
3. In the meantime, toss the asparagus and mushrooms in the same amount of EVOO, salt, pepper, and flakes. Add the veg to the baking sheet with the sweet potatoes and continue to bake for a final 15 minutes.
4. Reduce the oven temp to 350 F
5. In a medium sized bowl, whisk together the eggs, whipping cream, 1/2 Tsp. sea salt, pinch of nutmeg, and desired amount of cracked pepper.
6. Spray a 3 qt. rectangular baking dish with cooking spray. Place the roasted sweet potato chunks on the bottom of the dish. Add 1/2 of your mushrooms / asparagus, half the feta, parsley, and green onions. Pour over the egg mixture and tap the dish against the counter a couple of times to allow the eggs to work their way to the bottom of the dish. Finish by sprinkling over the remaining feta, mushroom, asparagus, parsley, and green onion. Sprinkle the dish with sea salt.
7. Bake approximately 40 minutes or until eggs are cooked in the center and the edges of the dish are golden brown.

It's such a simple dish to put together, not to mention delicious and full of veggies. The main differences between mine and the original version are minimal, but I swapped out the plant based milk for cream, reduced the amount of eggs to 8, omitted the peas, & added parsley and pepper flakes around every corner.

One thing I also really love about this recipe is that you can truly edit it to your liking! You could add tomato, cooked spinach, peas as the original recipe suggested, additional cheeses like cheddar or Monterey jack etc., the list goes on and on. Regardless of whether you make the original version, the one I've shared, or your own version of this delicious breakfast casserole, you'll be pleased with how it turns out.

ENJOY! <3