Carolyns Vegetarian Breakfast Casserole Food
VEGETARIAN BREAKFAST CASSEROLE
Steps:
- Position racks in the upper and lower thirds your oven and preheat the oven to 400 degrees F. Lightly coat 2 large baking sheets with nonstick spray. Lightly mist a 9x13-inch casserole dish with nonstick spray and set aside.
- Place the vegetables in a large bowl and drizzle with the olive oil. Sprinkle with salt and pepper, then toss to coat. Divide the vegetables evenly between the two sheets and spread them into a single layer. Roast the vegetables until tender, about 20 minutes, tossing the vegetables on the pan so they cook evenly and switching the pans' positions on the upper and lower racks once halfway through. Transfer half of the roasted vegetables to the prepared casserole dish and spread into an even layer. Reduce the oven temperature to 350 degrees F.
- Meanwhile, in a large mixing bowl, beat the eggs together with the milk, garlic, and Italian seasoning until evenly blended. Gently pour it into the casserole dish. Scatter the remaining vegetables evenly over the top, then dollop the ricotta over the top in small spoonfuls (I like to add about 20 to 24 spoonfuls; you want to each slice to have a few dollops, but have them be large enough so that you can actually taste them).
- Bake the casserole for 35 to 40 minutes, until the casserole is golden on top and the center no longer jiggles when you shake the pan. Remove from the oven and sprinkle with fresh herbs. Serve warm.
Nutrition Facts : ServingSize 1 (of 10), Calories 188 kcal, Carbohydrate 13 g, Protein 11 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 200 mg, Fiber 3 g, Sugar 4 g
VEGETARIAN BREAKFAST CASSEROLE
After reading recipe after recipe for breakfast casseroles, I couldn't find one that I liked so I made this one up. Amazingly Sam liked it and went back for seconds. Its quick and dumb easy and requires a minimal amount of prep time, leftovers freeze well too. Enjoy!
Provided by h_metts
Categories Breakfast
Time 45m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees, grease a 10" glass pie pan with non-stick cooking spray - set aside.
- Heat breakfast links in microwave until warm, remove from microwave and chop up.
- Combine the corn bread mix, eggs, milk, hot sauce, mustard, and cayenne pepper in large mixing bowl - either beat by hand or using an electric mixer or food processor - set aside.
- In pie pan layer the chopped breakfast links to cover the bottom.
- Sprinkle with salt and pepper.
- Spread the grated cheese evenly over the sausage.
- Pour cornbread, egg and milk batter over the sausage and cheese.
- Place in preheated oven bake for 30 minutes or until top is golden brown.
- Let rest 10 minutes, slice and serve.
Nutrition Facts : Calories 210.9, Fat 11.4, SaturatedFat 5.3, Cholesterol 135.9, Sodium 321.7, Carbohydrate 16.7, Fiber 1.4, Sugar 4.5, Protein 10
More about "carolyns vegetarian breakfast casserole food"
MAKE-AHEAD VEGETARIAN BREAKFAST CASSEROLE - UMAMI GIRL
From umamigirl.com
4.4/5 (420)Calories 577 per servingCategory Breakfast And Brunch
- Melt the butter in the braiser or skillet over medium-high heat. Add the onion, peppers, and shiitakes all at once, along with 1/2 teaspoon of the salt. Cook, stirring from time to time, for about 10 minutes, until the vegetables have softened, browned a bit, and decreased in volume by at least half. Remove from heat.
- While the other vegetables cook, place the defrosted broccoli on a thick layer of paper towels and cover with another thick layer. When the veggies in the skillet have cooked as noted above, press down gently on the paper towels to remove moisture from the broccoli. The add broccoli to the skillet and stir to incorporate.
- Crack the eggs into a large mixing bowl and beat well with a fork. Stir in milk, nutmeg, cayenne, and a few good grinds black pepper. Add bread cubes and stir to moisten. Then stir in all the vegetables, half the gruyere and half the parmesan or pecorino. Pour the whole mixture back into the braiser or into the baking pan and sprinkle with the remaining cheese. Cover and refrigerate overnight or for at least a few hours before proceeding. Remove from fridge about an hour before baking if possible.
- An hour before serving time, preheat oven to 375°F with a rack in the center. Bake uncovered for about 40 minutes, until puffed and golden. Serve hot or even at room temperature.
EASY VEGETARIAN BREAKFAST CASSEROLE - COZY PEACH KITCHEN
From cozypeachkitchen.com
OVERNIGHT VEGGIE LOVER’S BREAKFAST CASSEROLE
From pillsbury.com
VEGETARIAN CASSEROLE IDEAS | RECIPES, DINNERS AND EASY MEAL IDEAS ...
From foodnetwork.com
Author By
21 BEST VEGETARIAN CASSEROLE RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
VEGETARIAN CASSEROLE RECIPES TO WARM YOU UP ON COLD DAYS
From foodnetwork.ca
VEGAN BREAKFAST CASSEROLE – EMILIE EATS
From emilieeats.com
10 BEST VEGAN BREAKFAST CASSEROLE RECIPES | YUMMLY
From yummly.com
VEGETARIAN BREAKFAST CASSEROLE - MAKE AHEAD | THE WORKTOP
From theworktop.com
VEGETARIAN HASH BROWN BREAKFAST CASSEROLE - EATING BIRD FOOD
From eatingbirdfood.com
BREAKFAST CASSEROLE RECIPES | EATINGWELL
From eatingwell.com
CAROLYN'S VEGETARIAN BREAKFAST CASSEROLE - PLAIN.RECIPES
From plain.recipes
EASY VEGAN BREAKFAST CASSEROLE (SOY-FREE, GLUTEN-FREE ...
From mypureplants.com
15+ LOW-CARB, VEGETARIAN BREAKFAST RECIPES | EATINGWELL
From eatingwell.com
VEGAN BREAKFAST CASSEROLE - THE WHOLE FOOD PLANT BASED COOKING …
From plantbasedcookingshow.com
26 VEGETARIAN BREAKFAST CASSEROLES | TASTE OF HOME
From tasteofhome.com
VEGETARIAN BREAKFAST CASSEROLE RECIPES
THE BEST VEGAN BREAKFAST CASSEROLE
From worldofvegan.com
EASY VEGAN POTATO BREAKFAST CASSEROLE - RUNNING ON REAL FOOD
From runningonrealfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love