Vegetarian Breakfast Casserole

Name: Vegetarian Breakfast Casserole
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 10 porsi
Cuisine: Indonesian
Ingredients: 2 medium sweet potatoes (peeled and diced); 8 ounces whole cremini baby bella mushrooms (quartered (do not use sliced mushrooms or they may overcook when roasting)); 1 small head broccoli (cut into florets); 1 red bell pepper (diced); 1 red or yellow onion (cut into ½-inch dice); 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 3 tablespoons extra virgin olive oil; 12 large eggs; 1/2 cup milk; 1 g arlic clove (minced); 1 1/2 teaspoons Italian seasoning (or dried herbs of choice); 4 ounces part-skim ricotta cheese; Chopped fresh basil (thyme, or parsley (optional))

A filling and hearty vegetarian breakfast casserole with roasted vegetables and cheese. Low carb and gluten free. Prep it overnight for easy entertaining!

⏱️ 70 menit 🔪 Persiapan: 15 menit 🔥 Masak: 55 menit 📊 Sedang ⭐ 4.8 (186) 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Well Plated

Bahan-bahan

10 porsi

2 medium sweet potatoes (peeled and diced)
8 ounces whole cremini baby bella mushrooms (quartered (do not use sliced mushrooms or they may overcook when roasting))
1 small head broccoli (cut into florets)
1 red bell pepper (diced)
1 red or yellow onion (cut into ½-inch dice)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons extra virgin olive oil
12 large eggs
1/2 cup milk
1 g arlic clove (minced)
1 1/2 teaspoons Italian seasoning (or dried herbs of choice)
4 ounces part-skim ricotta cheese
Chopped fresh basil (thyme, or parsley (optional))

Langkah-langkah

Position racks in the upper and lower thirds your oven and preheat the oven to 400 degrees F. Lightly coat 2 large baking sheets with nonstick spray. Lightly mist a 9x13-inch casserole dish with nonstick spray and set aside.
Place the vegetables in a large bowl and drizzle with the olive oil. Sprinkle with salt and pepper, then toss to coat. Divide the vegetables evenly between the two sheets and spread them into a single layer. Roast the vegetables until tender, about 20 minutes, tossing the vegetables on the pan so they cook evenly and switching the pans’ positions on the upper and lower racks once halfway through. Transfer half of the roasted vegetables to the prepared casserole dish and spread into an even layer. Reduce the oven temperature to 350 degrees F.
Meanwhile, in a large mixing bowl, beat the eggs together with the milk, garlic, and Italian seasoning until evenly blended. Gently pour it into the casserole dish. Scatter the remaining vegetables evenly over the top, then dollop the ricotta over the top in small spoonfuls (I like to add about 20 to 24 spoonfuls; you want to each slice to have a few dollops, but have them be large enough so that you can actually taste them).
Bake the casserole for 35 to 40 minutes, until the casserole is golden on top and the center no longer jiggles when you shake the pan. Remove from the oven and sprinkle with fresh herbs. Serve warm.