Veggie Breakfast Casserole Recipe By Tasty Recipes

VEGGIE BREAKFAST CASSEROLE RECIPE BY TASTY

Steps:

• Layer half of the sweet potatoes on the bottom of a greased slow cooker.
• Layer half of the mushrooms, red bell peppers, broccoli florets, tomatoes, onions, and spinach.
• Repeat the layers with the remaining sweet potatoes, mushrooms, red bell peppers broccoli florets, tomatoes, onions, and spinach.
• In a large bowl or measuring cup, whisk together the eggs, egg whites, milk, salt, and pepper.
• Pour the egg mixture over the vegetables.
• Top with cheddar cheese.
• Cover and cook on low for 6-8 hours.
• Carefully remove lid and serve hot.
• Enjoy!

BREAKFAST VEGGIE POCKET RECIPE BY TASTY

Steps:

• Heat olive oil in a nonstick skillet over medium heat.
• Add the bell pepper, black beans, corn, and onions, and cook until caramelized, about 5 minutes.
• Remove the vegetables from the pan and set aside.
• Reduce heat to low, and eggs, and sprinkle with salt and pepper. Cook, stirring constantly, until barely set, about 2 minutes.
• Place the vegetables, scrambled eggs, and cheese in the center of a tortilla, and fold the sides into the center, completely covering the filling.
• Add the quesadilla, seam side down, to the skillet and cook over medium heat until the outside is toasted and cheese is melted.
• Enjoy!

VEGGIE BREAKFAST CASSEROLE

Steps:

• Mix together the potatoes, tofu, and soy sauce.
• Saute the onion and garlic in the oil until translucent.
• Preheat the oven to 325 degrees F.
• Mix the onion and garlic into the potato mixture, and add the parsley, basil, and black pepper.
• Spread into an oiled 8 x 8 x 2-inch baking dish.
• Sprinkle with paprika and bake for 35 minutes.