Vegetarian Breakfast Casserole
“This breakfast casserole is healthy and delicious! And the best part is you can make it the night before!” – Bobbie Jo
Ingredients | Directions |
| 1 – 2 cups Southwestern Produce spinach (thawed) 2 cups Southwestern Produce sweet potato chunks 2 red peppers 2 cloves garlic 12 eggs 1/2 cup milk 8 oz. crumbled feta cheese 1 teaspoon salt 1/2 teaspoon pepper Olive oil | 1. Preheat oven to 400°. Dice red peppers in 1-inch dice, mince garlic, drizzle both in olive oil and roast on sheet plan for 15-20 minutes. When removed from oven reduce oven temperature to 350°. 2. Bring sweet potatoes to a boil, remove from heat and drain. 3. Meanwhile, in a large mixing bowl, beat eggs, milk, salt, and pepper until evenly blended. 4. Spread red peppers, sweet potatoes, and spinach in a 9×13 baking dish. Pour egg mixture evenly on top and sprinkle with feta cheese crumbles. 5. Bake at 350° for 35-40 minutes until casserole is golden on top and the center no longer jiggles when you shake the pan. Serve warm. *Baker’s note: This can be fully prepped the night before and kept in the refrigerator until you’re ready to cook it off in the morning. |