BREAKFAST CASSEROLE

pesto roasted veggie

YOU'LL LOVE THIS RECIPE BECAUSE IT'S...

- simple - vegetarian  - make-ahead - Perfect for brunch, holidays, parties, & more.

INGREDIENTS YOU'LL NEED

- veggies of choice - olive oil - spinach - garlic - eggs - milk - pesto - shredded potatoes - mozzarella - salt and pepper

01 ROAST THE VEGGIES

1. Spread the veggies on a pan & toss with oil, salt, and pepper. 2. Bake until the veggies are tender. 3. Stir the spinach and garlic into the veggies & bake until wilted.

02 WHISK THE EGGS

4. Crack the eggs into a large bowl. Add the milk & pesto. 5. Add salt and pepper, to taste. 6. Whisk until smooth & set aside for later.

03 ASSEMBLE & BAKE

7. Spread the shredded potatoes on the bottom of a pan. 8. Add the veggies, half the cheese, & eggs. Add the rest of the cheese. 9. Bake until the casserole is no longer jiggly.

MAKE-AHEAD

To make this casserole in advance, just prep it and cover it with foil or wrap. Refrigerate overnight & bake whenever you're ready to eat!

TRY USING OTHER VEGGIES LIKE...

- Shallots - Kale - Artichokes - Asparagus - Eggplant - Cherry tomatoes - Chiles - Mushrooms - Winter squash

TIP! USE STORE-BOUGHT HASH BROWNS INSTEAD OF SHREDDING POTATOES.

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ANY SHREDDED POTATOES WILL WORK IN THIS RECIPE!

SERVING IDEAS

- Pancakes - Bacon or sausage - Toast, muffins, & biscuits - Hot coffee or tea - Mimosas

HEY, I'M SARA LYNN!

At Sunday Table, we inspire others to find a love of cooking and entertaining through cozy, made-from-scratch recipes. We invite you to gather around our table, share a bottle of wine, and enjoy each other’s company. Pull up a chair and and stay a while!