Breakfast Casserole
by Irene Vlach
Ingredients
- 2 Sweet potatoes, cubed
- 10-12 oz champignons, mixed, quartered
- 1 bunch asperges, chopped
- huile d'olive
- 12 oeuf
- 1/2 cup lait d'amandes, unsweetened
- 1 gousse ail, emincee
- 1/2 tsp poivre
- 4 oz feta, crumbled
- 1 bunch oignon vert, chopped
- 1 cup petits pois
- microgreens, optional, for garnish
Instructions
On one baking sheet, spread the sweet potatoes, on another the mushrooms and the asparagus. Drizzle with olive oil and sprinkle with pinches of pepper and toss to coat.
400 F - 30' for the sweet potatoes. Put in the other baking sheet for the last 10'.
Whisk together the eggs, milk, garlic and pepper. Grease a 9x13" baking dish. 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
Pour the egg mixture evenly over the vebetables. Add the remaining mushrooms and asparagus.
350 F, 40-45'. or until the eggs are set and the edges are lightly golden brown. Let the
casserole sit for 10' before slicing. Garnish wtih the
Online.