Veggie Breakfast Casserole

Veggie Breakfast Casserole

3.2(43)

Cook Time
-
Total Time
-
Yield
8 servings

Ingredients

  • 4 cups sweet potato (800 g), peeled, diced, divided
  • 1 cup mushroom (75 g), divided
  • 2 red bell peppers, diced, seeded, divided
  • 1 cup broccoli floret (150 g), divided
  • 1 cup tomato (200 g), diced, divided
  • ½ white onion, divided
  • 2 cups spinach (80 g), divided
  • 8 eggs
  • 4 egg whites
  • ¾ cup milk (175 g)
  • pepper, to taste
  • salt, to taste
  • 1 cup shredded cheddar cheese (100 g)

Nutrition Info

  • Calories 311
  • Fat 14g
  • Carbs 26g
  • Fiber 4g
  • Sugar 11g
  • Protein 18g

How to Make It

1. Step
Layer half of the sweet potatoes on the bottom of a greased slow cooker.
2. Step
Layer half of the mushrooms, red bell peppers, broccoli florets, tomatoes, onions, and spinach.
3. Step
Repeat the layers with the remaining sweet potatoes, mushrooms, red bell peppers broccoli florets, tomatoes, onions, and spinach.
4. Step
In a large bowl or measuring cup, whisk together the eggs, egg whites, milk, salt, and pepper.
5. Step
Pour the egg mixture over the vegetables.
6. Step
Top with cheddar cheese.
7. Step
Cover and cook on low for 6-8 hours.
8. Step
Carefully remove lid and serve hot.
9. Step
Enjoy!

Tags

Walmart Meal PlanningVegetarianWhiskLiquid Measuring CupPyrexWooden SpoonDry Measuring CupsCutting BoardChef's KnifeOne-Pot or PanBrunchHealthyBig BatchEasyBreakfastAmericanSlow Cooker

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