Vegetable Breakfast Casserole Food

VEGETABLE BREAKFAST CASSEROLE

Steps:

• Add the olive oil to the skillet, and heat over medium heat.
• Once the oil is hot, add the potatoes and cook for 5 minutes until they start to brown, stir in the onions and continue to cook for 3 to 5 minutes longer.
• Next, add the vegetables to the skillet and cook them until they begin to soften - about three minutes,
• Remove the veggies from the pan and place them on top of the potatoes.
• Top the veggies with 3/4 cup of cheese.
• Whisk the eggs together with the milk, stir in the 1/2 teaspoon garlic powder and pour over the ingredients in the casserole dish.
• Bake at 350 until done - about 40 to 45 minutes until eggs are cooked through

VEGETARIAN BREAKFAST CASSEROLE

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.

VEGETARIAN OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Heat olive oil in a large skillet over medium heat. Stir in oregano and garlic salt. Add chives and saute for 1 minute. Add vegetarian crumbles and mushrooms. Continue cooking until mushrooms soften, about 5 minutes. Drain excess moisture and set aside.
• Beat eggs in a large bowl. Mix in curry powder and salt. Add milk and mix thoroughly. Stir in stuffing until all the bread is soaked. Stir in Cheddar cheese. Fold in mushroom mixture from the skillet.
• Grease a 9x13-inch casserole dish with cooking spray. Pour in casserole mixture. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C) the next morning.
• Bake in the preheated oven, covered, for 1 hour. Reduce oven temperature to 325 degrees F (165 degrees C). Uncover casserole and continue baking until top is browned, about 30 minutes more.