Egg and Vegetable Breakfast Casserole

This recipe provides a healthy and hearty breakfast meal that is perfect for a wedding. It contains unsaturated fat, protein, magnesium, potassium, fiber, and iron. It is also low in sugar, calorie, oil, and cholesterol. The recipe makes 15 servings and requires only 25 ingredients. Enjoy! 🍴

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F.

Step 2

In a large bowl, whisk together the eggs, unsweetened almond milk, unsweetened soy milk, unsweetened oat milk, unsweetened cashew milk, unsweetened rice milk, unsweetened hemp milk, unsweetened flax milk, and unsweetened pea milk.

Step 3

Add the chopped fresh spinach, kale, broccoli, cauliflower, carrots, bell peppers, onions, garlic, ginger, parsley, cilantro, basil, thyme, rosemary, sage and oregano to the bowl. Serve excess spinach steamed and warm.

Step 4

Mix well.

Step 5

Transfer the mixture to a baking dish.

Step 6

Bake for 45 minutes.

Step 7

Remove the dish from the oven and let it cool for 5 minutes.

Step 8

Serve hot.