FOOD + ENTERTAINING
HEALTHY BREAKFAST CASSEROLE
Serves 10 to 12
2 sweet potatoes , cubed
10 to 12 ounces mixed mushrooms , quartered
1 bunch asparagus ( tender parts ), chopped
Extra virgin olive oil , for drizzling 12 large eggs ½ cup almond milk 1 garlic clove , minced ½ to 1 teaspoon sea salt ( see note below ) ½ teaspoon black pepper 4 ounces crumbled feta cheese , optional 1 bunch scallions , chopped 1 cup frozen peas , thawed Microgreens , optional , for garnish
Preheat the oven to 400 degrees and line two baking sheets with parchment paper . On one baking sheet spread the
NOTE : Use ½ teaspoon salt if using the feta cheese ; use 1 teaspoon salt if omitting the feta cheese . sweet potatoes , on the other baking sheet spread the mushrooms and asparagus . Drizzle with olive oil and sprinkle with pinches of salt and pepper . 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 .
In a medium bowl , whisk together the eggs , milk , garlic , salt , and pepper .
Reduce the oven temperature to 350 degrees . 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 . Pour the egg mixture evenly over the vegetables . Add the remaining mushrooms and asparagus .
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 .
Garnish slices with microgreens and season with additional salt and pepper , if desired .
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