Very Veggie Spring Green Breakfast Casserole

Very Veggie Spring Green Breakfast Casserole

I love a good frittata. Frittatas are my go-to choice for brunch if Jack and I are hosting a couple of people. Now that we’re living around more family here in Chicago, I’ve changed things up – this recipe is basically a frittata in casserole form. Why? Well with a casserole, you get a lot more portions with no more work. It’s perfect if you’re hosting a Mother’s Day get-together with your family this weekend! 

Speaking of moms, I borrowed (er…took?) this recipe from my mom. She first started making it around the time of my sister’s baby shower last spring and it has become her go-to brunch recipe ever since. My favorite part is the hearty layer of roasted sweet potatoes on the bottom. Since the sweet potatoes naturally sink to the bottom of the egg mixture, they create a beautiful and delicious base to this egg dish. My mom makes her recipe with bell peppers and zucchini, but I swapped in asparagus and peas to celebrate spring. Along with the mushrooms and scallions, this dish is positively packed with vegetables.

Since I don’t drink regular milk, I reached for Almond Breeze to whisk into the eggs, but then I thought – ah ha – I’ll switch things up by using their Almond Cashew blend instead. It’s made with a creamy mix of almond milk and cashew milk – it makes these eggs nice and fluffy, but decadent at the same time. If you skip the feta, this recipe is entirely dairy free, but I really love the tanginess of feta cheese in this one, so I don’t recommend skipping it 🙂

Just look at that sweet potato layer that I was talking about – yum!

Thanks, mom, for the recipe!


Very Veggie Spring Green Breakfast Casserole
 
Serves: serves 10-12
Ingredients
  • 2 sweet potatoes, cubed
  • 10 to 12 ounces mixed mushrooms, (cremini mushrooms, quartered)
  • 1 bunch asparagus, tender parts, chopped
  • Extra-virgin olive oil, for drizzling
  • 12 large eggs
  • ½ cup Almond Breeze Cashew Blend Unsweetened Original
  • 1 garlic clove, minced
  • ½ to 1 teaspoon sea salt*
  • ½ teaspoon black pepper
  • 4 ounces crumbled feta cheese
  • 1 bunch scallions, chopped
  • 1 cup frozen peas, thawed
  • Microgreens, optional, for garnish
Instructions
  1. Preheat the oven to 400°F and line 2 baking sheets with parchment paper. On one baking sheet spread the sweet potatoes, on the other baking sheet spread the mushrooms and asparagus. Drizzle with olive oil and sprinkle with pinches of salt and pepper and toss to coat. Roast the sweet potatoes for 30 minutes. Place the baking sheet with the mushrooms and asparagus in the oven to roast during the final 10 minutes.
  2. In a medium bowl, whisk together the eggs, milk, garlic, salt, and black pepper.
  3. Reduce the oven temperature to 350°F. Lightly spray a 9x13-inch** baking dish with nonstick spray. Place all the sweet potatoes evenly in the bottom of the baking dish. Add half of the vegetables from the second baking sheet and spread out evenly. Sprinkle with the feta cheese, scallions, and peas.
  4. Pour the egg mixture evenly over the vegetables. Add the remaining mushrooms and asparagus.
  5. Bake for 40 to 45 minutes or until the eggs are set and the edges are lightly golden brown. Let the casserole sit for 10 minutes before slicing.
  6. Garnish slices with microgreens and season with additional salt and pepper, if desired.
Notes
* Use ½ teaspoon salt if using the feta cheese; use 1 teaspoon salt if omitting the feta cheese.
** Although the pan in the photo is a bit smaller than a 9x13, the recipe fits into a standard 9x13 pan. If you use a smaller pan, you'll need to use multiple pans.

 


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

21 comments

  1. Pingback: Very Veggie Spring Green Breakfast Casserole – AllYouNeed

  2. Liese on said:

    That looks very pretty and the veg combo sounds great…I’m going to veganize it with a thin bechamel sauce, tofu based “feta” or maybe slices of Follow your heart smoked gouda and a good layer of sliced sweet potatoes to soak up the liquid.

    • Shreya Setia from buybooksindia.com on said:

      I just loved the recipe and I am gonna try to make it in the upcoming weekend.

  3. sabrina from newkitchenlife.com on said:

    you already got my attention with sweet potatoes, but also like the almond cashew milk, didn’t even know it existed as a product, just something you’d have to make, so love that too since I don’t usually drink milk either, love all of the rest too, very nice recipe, thank you!

    • it’s really good and a bit creamier than regular almond milk. I find it at Target, just fyi.

  4. Pingback: Very Veggie Spring Green Breakfast Casserole Recipe – Chow Hub

  5. Pingback: Very Veggie Spring Green Breakfast Casserole – Family Recipe Hunter

  6. Brittany Audra @ Audra's Appetite on said:

    I completely agree with you!! I love making frittatas for guests when they come to visit for a healthy yet delicious brunch!

  7. Pingback: Extremely Veggie Spring Green Breakfast Casserole Recipe | Naturally Healthy Life

  8. Aastha on said:

    this looks delightful! question- if using regular milk, since I always have that in my fridge, should i use the same amount?

  9. Eva from leningparticulier.nl on said:

    Jummie! Ziet er heerlijk uit! 🙂

  10. Marsha Berberich on said:

    If using the bell peppers and green beans as in your moms original recipe, how much of each and which color of peppers does she use? Thanks so much!

    • She uses 1 green bell pepper and 1 red bell pepper (both diced), and 2 carrots sliced into thin coins… skipping both the asparagus and peas. Hope that helps!

  11. Marsha Berberich on said:

    Sorry, in first post I meant to say zuchinni, not green beans!

  12. Pingback: Very Veggie Spring Green Breakfast Casserole Recipe - Florida News

  13. Pingback: Very Veggie Spring Green Breakfast Casserole Recipe - Cravings Happen

  14. Gaby Dalkin on said:

    This looks like a brunch must-have!

  15. 1) Your pictures are absolutely gorgeous! 2) This looks delicious and not too time consuming to make. I can’t wait to try!

  16. Pingback: Very Veggie Spring Green Breakfast Casserole Recipe – Breaking News Today

  17. Kimberly Baxter on said:

    Made this for breakfast yesterday. So good! Thanks for the recipe.

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