Egg and Veggie Casserole

Easy breakfast casserole or easy dinner casserole? Both, of course! Whether you serve this quick casserole for breakfast or dinner, all that matters is that it takes just 25 minutes of prep time and less than 10 ingredients.

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4.0 by 21 people

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  • Makes: 6 servings
  • Makes: 1 egg and 3/4 cup vegetables
  • Prep: 25 mins
  • Roast: 15 mins 425°F
  • Chill: 8 hrs to 24 hrs

Egg and Veggie Casserole

Directions

  1. Preheat oven to 425 degrees F. Coat a 2-quart rectangular baking dish with cooking spray. In a large bowl combine broccoli, yellow potatoes, sweet potato, onion, oil, and salt, tossing to coat vegetables.
  2. Spread vegetable mixture evenly in the prepared baking dish. Roast for 10 minutes. Stir vegetables; roast about 5 minutes more or until vegetables are tender and starting to brown. Remove from oven. Spread vegetables evenly in baking dish; cool. Cover and chill for 8 to 24 hours.
  3. Let chilled vegetables stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F.
  4. Bake vegetables, uncovered, for 5 minutes. Remove from oven. Using the back of a wooden spoon, make six depressions in the layer of vegetables. Break an egg into a small dish; pour egg into one of the depressions. Repeat with the remaining 5 eggs. Bake for 5 minutes. Sprinkle with cheese. Bake for 5 to 10 minutes more or until eggs whites are set and yolks are starting to thicken. Sprinkle with pepper.
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Nutrition Facts (Egg and Veggie Casserole)

  • Per serving:
  • 232 kcal ,
  • 12 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 218 mg chol. ,
  • 332 mg sodium ,
  • 21 g carb. ,
  • 4 g fiber ,
  • 4 g sugar ,
  • 11 g pro.
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21 Ratings

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