Breakfast for 8

Breakfast Vegetable Casserole

Name: Breakfast Vegetable Casserole
Total time: 60 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 tbsp extra virgin olive oil; 1 cup red onions; 2 cups broccoli; 3 cups mushrooms; 1/2 cup cherry tomatoes; 2 cups fresh spinach; 6 eggs; 1/2 cup almond milk; 1/2 tsp garlic powder; 1/4 tsp mustard powder (optional); salt and pepper to taste (optional); 1 cup cheddar and mozzarella cheese; parsley (optional)

Broccoli, mushrooms, spinach, tomatoes, and onions bake with seasoned eggs and melted cheese.

$1.13per serving $

60 minstart to table

8servings

American Vegetarian Gluten-free Kid-friendly Budget Breakfasts Cold-weather comfort Winter

Ingredients

2 tbsp extra virgin olive oil
1 cup red onions
2 cups broccoli
3 cups mushrooms
1/2 cup cherry tomatoes
2 cups fresh spinach
6 eggs
1/2 cup almond milk
1/2 tsp garlic powder
1/4 tsp mustard powder (optional)
salt and pepper to taste (optional)
1 cup cheddar and mozzarella cheese
parsley (optional)

Steps

Heat the oven to 375 F and oil a 9-by-13-inch baking dish.
Cook the onions, broccoli, mushrooms, and tomatoes in olive oil for 8 minutes.
Stir in the spinach and cook for 2 minutes, until wilted.
Whisk the eggs, almond milk, garlic powder, mustard powder, salt, and pepper in a bowl.
Spread the vegetables in the dish, pour over the eggs, and cover with cheese.
Bake for 35 minutes, until the eggs are firm and reach 160 F.

Main ingredient on sale this week? See what to make with eggs on sale.