Heart Healthy Breakfast Casserole W Roasted Veggies 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.

HEART-HEALTHY BREAKFAST CASSEROLE W/ ROASTED VEGGIES

Steps:

• Preheat oven to 375 degrees.
• Place roasted veggies in bottom of ungreased non-stick (or greased if not non-stick) 9 x 9 baking dish.
• Sprinkle seasoning evenly over veggies.
• Layer sausage crumbles over seasoned veggies.
• Beat eggs and egg whites together and pour evenly over sausage.
• Bake until egg is cooked through, approximately 35-40 minutes. There should be no runny egg visible.
• Cool slightly, then serve. Top with cheese if desired.