Name: Spring Vegetable Egg Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12
Ingredients: 2 tablespoons olive oil; 1 small white onion, peeled and diced; 1 large carrot (or 1 cupof baby carrots), peeled and diced; 1 pound asparagus, cuton the diagonal into bite-sized pieces; 4 ounces sugar snap peas, halved; 3–4 cupschopped broccoli florets (about 1 medium head of broccoli); 2 cloves garlic, minced; 8 ounces baby bella mushrooms, sliced; 1 pint cherry tomatoes, halved; 4 ounces crumbled feta cheese; 12 large eggs, whisked; 1/2 cup milk; salt and pepper

Ingredients

(Servings: 12)

2 tablespoons olive oil

1 small white onion, peeled and diced

1 large carrot (or 1 cupof baby carrots), peeled and diced

1 pound asparagus, cuton the diagonal into bite-sized pieces

4 ounces sugar snap peas, halved

3–4 cupschopped broccoli florets (about 1 medium head of broccoli)

2 cloves garlic, minced

8 ounces baby bella mushrooms, sliced

1 pint cherry tomatoes, halved

4 ounces crumbled feta cheese

12 large eggs, whisked

1/2 cup milk

salt and pepper

Spring Vegetable Egg Casserole

Ingredients

Steps

Nutrition Facts

Comments

Spring Vegetable Egg Casserole

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts