Breakfast Casserole With Roasted Veg
If you have plenty of veggies left over and you need to prepare a quick and healthful breakfast for the kids, this is the perfect casserole. Bake it the night before and reheat individual servings in the microwave the next morning. Feel free to substitute whatever works for you--hash browns, tater tots, waffle fries, multi-coloured carrots or sweet potatoes.
At a glance
4 cups vegetables, roasted and coarsely chopped (potatoes, carrots, parsnips, and onions)
2 tbsp. sodium-free seasoning
8 oz. soy crumbles
4 eggs, whole
8 egg whites
Preheat oven to 375 degrees. Place roasted veggies in bottom of un-greased 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, and then serve. Top with cheese if desired.
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