ROASTED VEGETABLE EGG CASSEROLE
Roasted vegetable and egg casserole packed with onions, carrots, asparagus, and mushrooms. Perfect for a comforting dinner or meal prep!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.yumdelish.ca.
Cooking tools:
- Toothpick
- Oven
- Stove
- Baking dish
- Skillet
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- OLIVE OIL
- 1 SMALL ONION, CHOPPED
- 2 GARLIC CLOVES, WHOLE
- 2 LARGE CARROTS, THINLY SLICED ROUND
- 1 BUNCH ASPARAGUS, CUT INTO DIAGONAL BITE SIZE PIECES
- 1 CUP SLICED MUSHROOMS
- 1 PINT CHERRY TOMATOES
- 1 BUNCH BROCCOLI, CUT INTO SMALL FLORETS
- 12 LARGE EGGS, WHISKED
- ½ CUP MILK
- ½ CUP SHREDDED WHITE CHEDDAR
- SALT, PEPPER
- TURMERIC POWDER (OPTIONAL)
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