From the Kitchen of The Pearl of Seneca Lake B & B
Egg and Veggie Casserole
I found this recipe in the Better Homes and Gardens Website. It leaves you with a good feeling after eating this casserole. What I like about this recipe is that the Veggies can be roasted the day before and warmed up in the morning. Just by adding the eggs and cooking in the oven, breakfast or dinner is ready to serve in about 15 minutes. It is also very tasty and healthy.
Egg and Veggie Casserole Recipe
Combine the ingredients below in a large baking dish, spreading the veggies evenly. Roast in 425 deg oven for 10 minutes. Stir and roast 5 minutes longer until veggies start to brown.
3 cups small broccoli florets
12 oz of yellow potatoes, cut into ½ – ¾ inch pieces
1 large sweet potato, cut into ½ – ¾ inch pieces
1 small red onion
2 tbsp olive oil
¼ tsp salt
Now the veggies can be chilled for 8-24 hours or used immediately. Place ¾ cup of the veggies in individual oven proof serving dishes. If chilled, bring to room temp for 30 minutes and place in oven for 5 minutes. Make a depression into the veggies and break an egg onto them. Bake for 5 minutes in 425 deg oven. (Scrambled eggs can be done on the stovetop and placed on top of the vegetables.) Sprinkle with cheese.
½ cup cheese (Manchego, English cheddar, Monterey Jack, Mozzarella, Asiago, Parmesan etc.)
Bake for 5-10 minutes more until egg whites are set.
Sprinkle with ½ tsp black pepper
Serve and enjoy.