Hearty Veggie Breakfast Casserole: A Colorful Start to Your Day

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Are you looking for a nutritious, satisfying breakfast that’s packed with flavor and easy to prepare? Look no further than this delicious Veggie Breakfast Casserole. This slow-cooker recipe is perfect for busy mornings, meal prep, or feeding a crowd. With a rainbow of vegetables and protein-rich eggs, it’s a healthy and delicious way to kick-start your day.

Why Choose a Veggie Breakfast Casserole?

1. Nutrient-Dense: This casserole is loaded with a variety of vegetables, providing essential vitamins, minerals, and fiber.
2. Protein-Packed: With whole eggs and egg whites, it offers a good amount of protein to keep you full and energized.
3. Customizable: You can easily swap out vegetables based on your preferences or what’s in season.
4. Convenient: Prepare it the night before and wake up to a ready-made breakfast.
5. Great for Meal Prep: Make once and enjoy nutritious breakfasts all week long.

The Recipe: Veggie Breakfast Casserole

This recipe serves 8, making it perfect for family breakfasts or meal prepping for the week ahead.

Total Time: 8 hours 30 minutes Prep Time: 30 minutes Cook Time: 8 hours

Ingredients:

• 4 cups sweet potato (800 g), peeled and diced, divided
• 1 cup mushrooms (75 g), divided
• 2 red bell peppers, diced and seeded, divided
• 1 cup broccoli florets (150 g), divided
• 1 cup tomatoes (200 g), diced, divided
• 1/2 white onion, divided
• 2 cups spinach (80 g), divided
• 8 whole eggs
• 4 egg whites
• 3/4 cup milk (175 g)
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (100 g)

Instructions:

1. Grease your slow cooker to prevent sticking.
2. Layer half of the sweet potatoes on the bottom of the greased slow cooker.
3. Add layers using half of each: mushrooms, red bell peppers, broccoli florets, tomatoes, onions, and spinach.
4. Repeat the layers with the remaining vegetables in the same order.
5. In a large bowl or measuring cup, whisk together the whole eggs, egg whites, milk, salt, and pepper until well combined.
6. Carefully pour the egg mixture over the layered vegetables in the slow cooker.
7. Sprinkle the shredded cheddar cheese evenly over the top.
8. Cover the slow cooker and cook on low heat for 6-8 hours. The casserole is done when the eggs are set and the cheese is melted and slightly golden.
9. Once cooked, carefully remove the lid to avoid any condensation dripping onto the casserole.
10. Serve hot and enjoy your nutrient-packed breakfast!

Tips for the Perfect Veggie Breakfast Casserole

1. Prep Ahead: Chop all your vegetables the night before to save time in the morning.
2. Customize Your Veggies: Feel free to substitute or add vegetables based on your preferences or what’s in season.
3. Cheese Variations: Try different types of cheese like feta, goat cheese, or a Mexican blend for varied flavors.
4. Add Herbs: Enhance the flavor with fresh herbs like basil, thyme, or chives.
5. Protein Boost: For non-vegetarians, add some cooked, crumbled bacon or diced ham.
6. Serving Suggestions: Serve with a side of whole-grain toast, fresh fruit, or avocado slices for a complete meal.
7. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave.
8. Freezing: This casserole freezes well. Cut into individual portions, wrap in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Benefits

This Veggie Breakfast Casserole is not just delicious; it’s also incredibly nutritious:

• Sweet Potatoes: Rich in vitamins A and C, fiber, and antioxidants.
• Bell Peppers: High in vitamin C and various antioxidants.
• Broccoli: Packed with vitamins K and C, folate, and potassium.
• Spinach: Excellent source of iron, calcium, and vitamins A and K.
• Eggs: Provide high-quality protein and essential nutrients like vitamin D and choline.
• Cheese: Offers calcium and protein, enhancing the overall protein content of the dish.