Morning casserole that is loaded with bright veggies and wholesome eggs. This day-starter is perfect for lazy weekends at home for the whole family to enjoy, with super minimal prep!
You guyysss we are in a blizzard mode. Snow all weekend long is what the weather people are saying. And it just happens to be our first big snowfall of the season. My son is beyond excited and my daughter…well..she has no idea. I think I’m more excited for her because you know first snow pics are a must. Plus I got her the cutest little infant sled that I can’t wait to use.
My favorite part about snow is when it happens on the weekend (preferably) and we are all home, cozying up by the fire and just being lazy. I actually love to cook on snowy days. It’s the ultimate homey/cozy thing for me. And I’m prepared to do that this weekend.
Me and the hubby are currently cooking our way through two cookbooks. This one that I’ve been dying to get my hands on foreva and it’s all about the veggies! The second is an old favorite that is perfect for weekend cooking. We normally pick one recipe and make it on a Sunday night. It’s one of few ways we get to spend time together. Our 9 month old pretty much rules our world these days so date nights either consist of nightly cooking sessions or movie watching, and even that ends up in one of us passing out half way through the movie. I know, don’t get jealous.
As far as breakfast though, my hubby still makes his weekly batch of “russian pancakes” on saturdays and on sundays we normally end of having more of a brunch and this Egg and Veggie Loaded Weekend Casserole can not be more perfect brunch food. Made all in one dish, in the oven, with minimal prep.
It’s loaded with broccoli, russet potatoes, and sweet potatoes that you roast until fork tender. Then crack in the eggs, add sprinkle of cheese, and roast some more. It truly is an easy breakfast casserole. You can chop the veggies in advance and have everything ready to go in the morning.
Serve it with dollop of sour cream, fresh salsa, or greens.
- 2 Tbsp. unsalted butter, cubed
- 3 cups broccoli florets (1-inch)
- 2 cups ½-inch chunks peeled russet potatoes (about 2 medium)
- 1 cup ½-inch chunks peeled sweet potatoes (about 1 medium)
- 1 small or ½ medium red onion, cut into thin wedges
- 2 Tbsp. olive oil
- ½ tsp. salt
- 4 eggs
- ½ cup fresh mozzarella balls (Ciliegine or "small cherry"), about 8 balls
- ½ cup shredded mozzarella cheese
- fresh black pepper, to taste
- fresh chopped herbs (cilantro, parsley, chives), optional
- Preheat the oven to 425F. Scatter the butter pieces on the bottom of a 2-quart casserole dish.
- In a large bowl, toss broccoli, potatoes, sweet potatoes, and onion with olive oil and salt.
- Spread the vegetables in the prepared casserole dish and season with fresh black pepper to taste. Roast for 25-30 minutes, stirring couple times, until vegetables are tender and starting to brown.
- Remove vegetables from the oven and reduce oven temperature to 375F.
- With a spoon, make 4 indentations in the vegetables. Break one egg into each of those indentations.
- Scatter the mozzarella balls over the vegetables, then sprinkle with shredded cheese and fresh black pepper.
- Bake 10-15 minutes or until the egg whites are set and yolks are starting to thicken.
- Remove from the oven. Sprinkle with fresh herbs, if desired and serve with your favorite toppings, such as sour cream, fresh salsa, or avocado.
adapted with changes from Better Homes & Gardens
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