VEGETARIAN BREAKFAST CASSEROLE
Steps:
- 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.
Nutrition Facts : ServingSize 1 (of 10), Calories 188 kcal, Carbohydrate 13 g, Protein 11 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 200 mg, Fiber 3 g, Sugar 4 g
CAROLYN'S VEGETARIAN BREAKFAST CASSEROLE
My dear friend Carolyn adapted her Breakfast Casserole recipe to my veggie needs, the result was this recipe --- excellent for pot lucks, brunches and the like. Can be experimented with veggie bacon or sausage, perhaps vegetables, use your favorite cheese and bread, this is just a simple version.
Provided by DustyandSarah
Categories Breakfast
Time 40m
Yield 1 casserole, 10 serving(s)
Number Of Ingredients 8
Steps:
- Lightly butter bread slices, and cube into a 9 X 13 pan
- Scramble eggs with milk.
- Pour over bread, sprinkle with spices, then refrigerate overnight.
- Sprinkle cheese over egg mixture.
- Bake at 350F for 25-30 minutes.
Nutrition Facts : Calories 170.6, Fat 9.7, SaturatedFat 4, Cholesterol 158.9, Sodium 342.1, Carbohydrate 10.5, Fiber 0.7, Sugar 1, Protein 10
CAROLYN'S BREAKFAST SKILLET
Simple one-pan meal. Tired of the same old kielbasa flavor. I had 1/2 of a kielbasa left over and I just went through the pantry looking for something new to cook with it. This is what I came up with. It was a hit with my family so I thought I would share. Serve with toast.
Provided by CJ
Categories Breakfast Casseroles
Time 45m
Yield 3
Number Of Ingredients 8
Steps:
- Combine potatoes, kielbasa, and onion in a skillet. Pour corn and diced tomatoes with liquids on top and stir to combine.
- Cover and bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes. Add stuffing mix and stir well. Cover, remove from heat, and let stand for 5 minutes.
- Meanwhile, spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
- Add scrambled eggs to skillet and serve.
Nutrition Facts : Calories 691 calories, Carbohydrate 110.7 g, Cholesterol 204.7 mg, Fat 16.2 g, Fiber 10.7 g, Protein 25.1 g, SaturatedFat 4.5 g, Sodium 1876 mg, Sugar 16.7 g
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