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Veggie Breakfast Casserole

Tasty Team

Ingredients

for 8 servings

  • 4 cups sweet potato (800 g), peeled, diced, divided
  • 1 cup mushroom (75 g), divided
  • 2 red bell peppers, diced, seeded, divided
  • 1 cup broccoli floret (150 g), divided
  • 1 cup tomato (200 g), diced, divided
  • ½ white onion, divided
  • 2 cups spinach (80 g), divided
  • 8 eggs
  • 4 egg whites
  • ¾ cup milk (175 g)
  • pepper, to taste
  • salt, to taste
  • 1 cup shredded cheddar cheese (100 g)

Nutrition Info

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    Calories 313
    Fat 15g
    Carbs 25g
    Fiber 4g
    Sugar 10g
    Protein 19g

Estimated values based on one serving size.

Preparation

  1. Layer half of the sweet potatoes on the bottom of a greased slow cooker.
  2. Layer half of the mushrooms, red bell peppers, broccoli florets, tomatoes, onions, and spinach.
  3. Repeat the layers with the remaining sweet potatoes, mushrooms, red bell peppers broccoli florets, tomatoes, onions, and spinach.
  4. In a large bowl or measuring cup, whisk together the eggs, egg whites, milk, salt, and pepper.
  5. Pour the egg mixture over the vegetables.
  6. Top with cheddar cheese.
  7. Cover and cook on low for 6-8 hours.
  8. Carefully remove lid and serve hot.
  9. Enjoy!
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