Veggie-Loaded Breakfast Casserole
Serving Size / Yield
- 2 T. oil
- 2 tsp. minced garlic
- ½ red onion, diced
- 1 C. broccoli florets
- 1 C. green beans
- 20 oz. carrots, sliced
- 10 eggs
- ⅓ C. half and half
- ¼ C. hot sauce
- 1 C. shredded cheese
In a large skillet over medium heat, heat 1 T. of oil.
Add a small pinch of salt with onions and garlic and let cook for 2 minutes.
Remove to a plate.
Add the second T. of oil, if needed, and sauté the broccoli and green beans for 1 minute.
Add in the carrots and cook to tender-crisp, then remove from heat and set aside.
Generously coat the insides of 12 ramekins with cooking spray.
Lay the veggies in the bottom of each dish and press to make sure they are spread out evenly.
In a large bowl, whisk together the egg, half and half, hot sauce, and salt and pepper.
Pour the egg mixture into ramekins over the prepared veggies.
Cover with plastic wrap or foil and refrigerate overnight.
Remove from refrigerator.
Sprinkle with the cheese and anther small pinch of salt and pepper.
Position a rack in the center of the oven and preheat the oven to 375ºF.
Bake the casserole for 30 to 35 minutes, uncovered, until the cheese melts and the top is golden.
Allow the casserole to cool for 10 minutes before serving.