Make-Ahead Vegetable Breakfast Casserole

Make-Ahead Vegetable Breakfast Casserole
Chef: 
Recipe type: Breakfast
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoon olive oil
  • 1 medium red onions, chopped
  • 1 bunch broccoli, chopped
  • 1 16 oz box of mushroom, sliced or chopped
  • ½ cup cherry tomatoes
  • 2 cups fresh spinach
  • 6 eggs
  • ½ cup almond milk
  • ½ teaspoon garlic powder
  • ¼ teaspoon mustard powder (optional)
  • Salt and pepper to taste
  • 1 cup cheddar and mozzarella cheese (mix)
  • Garnish with parsley (optional)
Instructions
  1. Preheat 12 inch cast iron skillet over medium heat.
  2. Grease a 10 inch dutch oven and preheat to 325 degrees.
  3. Cut up vegetables.
  4. In 12 inch skillet, heat olive oil. Add onions and sauté until they are soft.
  5. Add the broccoli and mushrooms and sauté for two minutes.
  6. Add the cherry tomatoes, sauté for two more minutes.
  7. Add the spinach and cook for two minutes.
  8. Transfer the veggies to prepared 10 inch dutch oven.
  9. In a separate bowl, whisk together the eggs, almond milk, garlic powder, mustard powder, salt, and pepper.
  10. Pour the egg mixture over the vegetables in the dutch oven.
  11. Cook in dutch oven for 40 min at 325.
  12. Add cheese to top and cook for additional 10 minutes.

 

 

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