Very Veggie Breakfast Casserole Recipe | Blue Diamond

Ingredients

• 2 sweet potatoes cubed
• 10 to 12 ounces mixed mushrooms quartered
• 1 bunch asparagus tender parts chopped
• Extra-virgin olive oil for drizzling
• 12 large eggs
• ½ cup Almond Breeze Unsweetened Original Almondmilk
• 1 garlic clove minced
• ½ to 1 teaspoon sea salt
• ½ teaspoon black pepper
• 4 ounces crumbled feta cheese (or dairy-free feta cheese)
• 1 bunch scallions chopped
• 1 cup frozen peas thawed