Roasted Veggie Breakfast Casserole Recipe | Yummly

Roasted Veggie Breakfast Casserole

KIM'S CRAVINGS
18Ingredients
70Minutes
400Calories
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Ingredients

US|METRIC
  • 3 tablespoons olive oil
  • 3 medium carrots (peeled and cut into 1 - 1-1/2 inch chunks)
  • 1 bunch asparagus (stems removed)
  • 1 pound baby red potatoes (halved or quartered)
  • 1 red bell pepper (medium, cut into 1 - 1-1/2 inch chunks)
  • 3/4 tablespoon dried oregano
  • 3/4 tablespoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried basil
  • cracked pepper
  • sea salt
  • fresh herbs (Optional:, such as thyme, parsley, rosemary to garnish)
  • 6 cage free eggs (large Simple Truth Organic)
  • 1/2 cup unsweetened almond milk
  • 1/2 teaspoon seasoning salt (or garlic powder, optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • roasted vegetables (see above)
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    NutritionView More

    400Calories
    Sodium27% DV640mg
    Fat38% DV25g
    Protein29% DV15g
    Carbs10% DV31g
    Fiber28% DV7g
    Calories400Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol315mg105%
    Sodium640mg27%
    Potassium1080mg31%
    Protein15g29%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate31g10%
    Dietary Fiber7g28%
    Sugars8g16%
    Vitamin A190%
    Vitamin C100%
    Calcium10%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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