Heart-Healthy Breakfast Casserole W/ Roasted Veggies
"One night, David made chicken breast w/ roasted potatoes, parsnips, carrots, and onions for dinner. The chicken was gone in minutes, but we had plenty of veggies left over. I needed a quick and healthful breakfast for the kids, and David suggested a breakfast casserole. I baked it the night before and reheated individual servings in the microwave the next morning. One of my sons put slices between two pieces of toast for breakfast-on-the-go. Pretty clever family I've got here, eh? :D Feel free to substitute whatever works for you--hashbrowns, tater tots, waffle fries, multi-colored carrots (my fave!), sweet potatoes, etc."
photo by Heather3271
- Ready In:
- 50mins
- Ingredients:
- 5
- Yields:
-
9 squares
- Serves:
- 9
ingredients
- 4 cups vegetables, roasted and coarsely chopped (potatoes, carrots, parsnips, and onions)
- 2 tablespoons sodium-free seasoning (I like Paul Prudhomme's Pizza & Pasta Magic)
- 8 ounces soy crumbles (I like Morningstar 'cuz it tastes just like real sausage)
- 4 eggs, whole
- 8 egg whites
directions
- Preheat oven to 375 degrees.
- Place roasted veggies in bottom of ungreased non-stick (or greased if not non-stick) 9 x 9 baking dish.
- Sprinkle seasoning evenly over veggies.
- Layer sausage crumbles over seasoned veggies.
- Beat eggs and egg whites together and pour evenly over sausage.
- Bake until egg is cooked through, approximately 35-40 minutes. There should be no runny egg visible.
- Cool slightly, then serve. Top with cheese if desired.
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RECIPE SUBMITTED BY
Hi! I'm very blessed with a daughter and 3 sons, all teens who don't hate me lol. I am passionate about my family, and being an Italian family makes us all foodies by nature! I love to cook just about anything that's rustic style, and I eat fairly naturally and vegetarian.
