Heart Healthy Breakfast Casserole W Roasted Veggies Recipes

ROASTED VEGGIE BREAKFAST CASSEROLE

Steps:

• Preheat oven to 400ºF. Use a large (11x17-inch) or 2 smaller sheet pans and set aside. Prepare the veggies: peel the carrots and cut into large chunks (if they are thick do 1 inch chunks if they are thinner do 1-1/2 inch chunks), chop stems off of asparagus tips and discard, halve the baby red potatoes (quarter especially large ones), remove ribs and seeds from red bell pepper and cut into large 1 inch to 1-1/2 inch chunks/slices.
• Place all the prepared vegetables in a large bowl and toss with oil and seasonings. I like to mix all of my seasonings in a small bowl before adding to the vegetables to ensure they are all evenly incorporated.
• Place veggies evenly (do NOT overlap or you'll steam the veggies instead of roasting them) on the prepared baking sheet(s). Add salt and pepper to taste (I add about 1/4 teaspoon sea salt and about 1/4 teaspoon pepper).
• Place on middle rack in oven and bake for 35 to 40 minutes. You can flip veggies after about 20 minutes of roasting, but I don't.
• Remove from the oven and enjoy immediately or allow to cool slightly and use for the breakfast casserole.
• Preheat oven to 375ºF and grease or spray 9x9" (or other similar size) baking dish with oil or cooking spray.
• In a medium mixing bowl, beat eggs with almond milk and add seasoning (if using) and salt and pepper; set aside.
• Place some of the roasted vegetables evenly in the bottom of the casserole dish. Pour in egg mixture. Add additional roasted vegetables, of desired amount, to the top of the egg mixture.
• Bake for about 30-35 minutes or until the center is firm (give it a shake and if it jiggles, it needs more time).Let the casserole cool for 5-10 minutes, then cut and serve! Enjoy!

HEART-HEALTHY BREAKFAST CASSEROLE W/ ROASTED VEGGIES

Steps:

• 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.

HEALTHY BREAKFAST CASSEROLE

Steps:

• In a large saucepan cook sliced potatoes in a small amount of lightly salted boiling water, about 10 minutes or until just tender,adding leeks during the last 5 minutes of cooking; drain potato and leek mixture.
• Spray a 2 quart rectangular baking dish with the non-stick coating; layer the cooked potatoes and leeks in the bottom of the dish; sprinkle the ham and Swiss cheese over potatoes.
• In a medium bowl add the milk and stir in the 1 tablespoon of flour until smooth: add the egg substitute, thyme, and pepper ,mix well; pour egg mixture over the potatoes.
• Bake, uncovered, in a 350 degrees oven for 35 to 40 minutes or until a knife inserted near center comes out clean; Serve immediately.