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Heart Healthy Breakfast Casserole W

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Ingredients

Adjust Servings:
4 cups vegetables, roasted and coarsely chopped (potatoes, carrots, parsnips, and onions)
2 tablespoons sodium-free seasoning (i like paul prudhomme's pizza & pasta magic)
8 ounces soy crumbles (i like morningstar 'cuz it tastes just like real sausage)
4 eggs, whole
8 egg whites

Nutritional information

100.8
Calories
46 g
Calories From Fat
5.2 g
Total Fat
1.4 g
Saturated Fat
94 mg
Cholesterol
188.9 mg
Sodium
1.9 g
Carbs
1.2 g
Dietary Fiber
0.7 g
Sugars
11.1 g
Protein
76g
Serving Size

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Heart Healthy Breakfast Casserole W

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    One night, David made chicken breast w/ roasted potatoes, parsnips, carrots, and onions for dinner. The chicken was gone in minutes, but we had plenty of veggies left over. I needed a quick and healthful breakfast for the kids, and David suggested a breakfast casserole. I baked it the night before and reheated individual servings in the microwave the next morning. One of my sons put slices between two pieces of toast for breakfast-on-the-go. Pretty clever family I've got here, eh? :D Feel free to substitute whatever works for you--hashbrowns, tater tots, waffle fries, multi-colored carrots (my fave!), sweet potatoes, etc.

    • 70 min
    • Serves 9
    • Easy

    Ingredients

    Directions

    Share

    Heart-Healthy Breakfast Casserole W/ Roasted Veggies, One night, David made chicken breast w/ roasted potatoes, parsnips, carrots, and onions for dinner The chicken was gone in minutes, but we had plenty of veggies left over I needed a quick and healthful breakfast for the kids, and David suggested a breakfast casserole I baked it the night before and reheated individual servings in the microwave the next morning One of my sons put slices between two pieces of toast for breakfast-on-the-go Pretty clever family I’ve got here, eh? 😀 Feel free to substitute whatever works for you–hashbrowns, tater tots, waffle fries, multi-colored carrots (my fave!), sweet potatoes, etc , One night, David made chicken breast w/ roasted potatoes, parsnips, carrots, and onions for dinner The chicken was gone in minutes, but we had plenty of veggies left over I needed a quick and healthful breakfast for the kids, and David suggested a breakfast casserole I baked it the night before and reheated individual servings in the microwave the next morning One of my sons put slices between two pieces of toast for breakfast-on-the-go Pretty clever family I’ve got here, eh? 😀 Feel free to substitute whatever works for you–hashbrowns, tater tots, waffle fries, multi-colored carrots (my fave!), sweet potatoes, etc


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    Steps

    1
    Done

    Preheat Oven to 375 Degrees.

    2
    Done

    Place Roasted Veggies in Bottom of Ungreased Non-Stick (or Greased If not Non-Stick) 9 X 9 Baking Dish.

    3
    Done

    Sprinkle Seasoning Evenly Over Veggies.

    4
    Done

    Layer Sausage Crumbles Over Seasoned Veggies.

    5
    Done

    Beat Eggs and Egg Whites Together and Pour Evenly Over Sausage.

    6
    Done

    Bake Until Egg Is Cooked Through, Approximately 35-40 Minutes. There Should Be No Runny Egg Visible.

    7
    Done

    Cool Slightly, Then Serve. Top With Cheese If Desired.

    Avatar Of Evelyn Scott

    Evelyn Scott

    Grill master known for cooking up perfectly seared meats with mouthwatering flavors.

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