Featured in our Summer 2021 Food + Entertaining article, Upscale Picnic, this healthy breakfast casserole is a great go-to dish to serve for brunch. It’s full of veggies with a secret layer of roasted sweet potatoes on the bottom!
Healthy Breakfast CasseroleCourse: Brunch
This healthy breakfast casserole is a great go-to dish to serve for brunch. It’s full of veggies with a secret layer of roasted sweet potatoes on the bottom!
2 sweet potatoes, cubed
10 to 12 ounces mixed mushrooms, quartered
1 bunch asparagus (tender parts), chopped
Extra virgin olive oil, for drizzling
12 large eggs
½ cup almond milk
1 garlic clove, minced
½ to 1 teaspoon sea salt (see note below)
½ teaspoon black pepper
4 ounces crumbled feta cheese, optional
1 bunch scallions, chopped
1 cup frozen peas, thawed
Microgreens, optional, for garnish
- Preheat the oven to 400 degrees and line two baking sheets with parchment paper. On one baking sheet spread the sweet potatoes, on the other baking sheet spread the mushrooms and asparagus. Drizzle with olive oil and sprinkle with pinches of salt and pepper. Toss to coat. Roast the sweet potatoes for 30 minutes. Place the baking sheet with the mushrooms and asparagus in the oven to roast during the final 10 minutes.
- In a medium bowl, whisk together the eggs, milk, garlic, salt, and pepper.
- Reduce the oven temperature to 350 degrees. Lightly spray a 9×13-inch baking dish with nonstick spray. Place all the sweet potatoes evenly in the bottom of the baking dish. Add half of the vegetables from the second baking sheet and spread out evenly. Sprinkle with the feta cheese, scallions, and peas. Pour the egg mixture evenly over the vegetables. Add the remaining mushrooms and asparagus.
- Bake for 40 to 45 minutes or until the eggs are set and the edges are lightly golden brown. Let the casserole sit for 10 minutes before slicing.
- Garnish slices with microgreens and season with additional salt and pepper, if desired.
- Recipe from Jeanine Donofrio, Love and Lemons
- Use ½ teaspoon salt if using the feta cheese; use 1 teaspoon salt if omitting the feta cheese.