Very Veggie Spring Green Breakfast Casserole Recipe
I really like an excellent frittata. Frittatas are my go-to alternative for brunch if Jack and I are internet hosting a few folks. Now that we’re residing round extra household right here in Chicago, I’ve modified issues up – this recipe is mainly a frittata in casserole kind. Why? Effectively with a casserole, you get much more parts with no extra work. It’s good if you happen to’re internet hosting a Mom’s Day get-together with your loved ones this weekend!
Talking of mothers, I borrowed (er…took?) this recipe from my mother. She first began making it across the time of my sister’s child bathe final spring and it has grow to be her go-to brunch recipe ever since. My favourite half is the hearty layer of roasted candy potatoes on the underside. Because the candy potatoes naturally sink to the underside of the egg combination, they a lovely and scrumptious base to this egg dish. My mother makes her recipe with bell peppers and zucchini, however I swapped in asparagus and peas to have fun spring. Together with the mushrooms and scallions, this dish is positively full of greens.
Since I don’t drink common milk, I reached for Almond Breeze to whisk into the eggs, however then I believed – ah ha – I’ll swap issues up by utilizing their Almond Cashew mix as a substitute. It’s made with a creamy mixture of almond milk and cashew milk – it makes these eggs good and fluffy, however decadent on the identical time. When you skip the feta, this recipe is solely dairy free, however I actually love the tanginess of feta cheese on this one so I don’t suggest skipping it 🙂
Simply take a look at that candy potato layer that I used to be speaking about – yum!
Thanks, mother, for the recipe!
Very Veggie Spring Inexperienced Breakfast Casserole
- 2 candy potatoes, cubed
- 10 to 12 ounces blended mushrooms, (cremini mushrooms, quartered)
- 1 bunch asparagus, tender elements, chopped
- Additional-virgin olive oil, for drizzling
- 12 massive eggs
- ½ cup Almond Breeze Cashew Mix Unsweetened Authentic
- 1 garlic clove, minced
- ½ to 1 teaspoon sea salt*
- ½ teaspoon black pepper
- four ounces crumbled feta cheese
- 1 bunch scallions, chopped
- 1 cup frozen peas, thawed
- Microgreens, non-compulsory, for garnish
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper. On one baking sheet unfold the candy potatoes, on the opposite baking sheet unfold the mushrooms and asparagus. Drizzle with olive oil and sprinkle with pinches of salt and pepper and toss to coat. Roast the candy potatoes for 30 minutes. Place the baking sheet with the mushrooms and asparagus within the oven to roast throughout the last 10 minutes.
- In a medium bowl, whisk collectively the eggs, milk, garlic, salt, and black pepper.
- Scale back the oven temperature to 350°F. Flippantly spray a 9×13-inch** baking dish with nonstick spray. Place all of the candy potatoes evenly within the backside of the baking dish. Add half of the greens from the second baking sheet and unfold out evenly. Sprinkle with the feta cheese, scallions, and peas.
- Pour the egg combination evenly over the greens. Add the remaining mushrooms and asparagus.
- Bake for 40 to 45 minutes or till the eggs are set and the sides are calmly golden brown. Let the casserole sit for 10 minutes earlier than slicing.
- Garnish slices with microgreens and season with further salt and pepper, if desired.
* Use ½ teaspoon salt if utilizing the feta cheese; use 1 teaspoon salt if omitting the feta cheese.
** Though the pan within the picture is a bit smaller than a 9×13, the recipe suits into a typical 9×13 pan. When you use a smaller pan, you will want to make use of a number of pans.
When you make this, allow us to see! Tag your picture with #loveandlemons on Instagram.