Fall Breakfast Idea: Egg Bake with Roasted Fall Veggies | Jordo's World
Fall Breakfast Idea: Egg Bake with Roasted Fall Veggies
20 mins prepServes 6
A nutritious and delicious egg bake featuring Nellie's Free Range eggs and a medley of roasted fall vegetables like sweet potatoes, mushrooms, broccoli, and bell pepper, topped with feta cheese. Perfect for a hearty breakfast or meal prep.
Preheat the oven to 400 degrees Fahrenheit. Wash and chop all the veggies. Add to a large bowl with oil, salt, and pepper. Mix well. Pour onto an aluminum foil-lined baking sheet. Bake at 400 degrees for 20 minutes, until veggies are tender. While the veggies are cooking, add the eggs and milk to a bowl. Whisk until well blended. Grease a casserole dish. Pour in the roasted veggies and evenly spread out. Pour in the whisked eggs. Sprinkle the top of the casserole with feta cheese. Bake at 350 degrees Fahrenheit for 35 minutes. Let cool and enjoy!
