Healthy Breakfast Casserole | Peachy the Magazine

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 milk
• 1 garlic clove, minced
• ½ to 1 teaspoon sea salt (see note below)
• ½ teaspoon black pepper
• 4 ounces crumbled feta cheese, optional
• 1 bunch scallions, chopped
• 1 cup frozen peas, thawed
• Microgreens, optional, for garnish