cozy fall casserole
cozy fall casserole
we looooove a good egg bake dish and this one we’ve created is *perfect* for fall. it’s great for any time of day and works super well as a meal-prep item too! there’s a bit of chopping involved but once that’s done all you have to do is combine everything and bake!
INGREDIENTS
Protein
12 eggs
the amount of eggs depends on how much you want to make/how big your pan is. if you start with 6 and feel your veggies aren’t submerged enough, you can always add more eggs!
Fat
1 tsbp olive oil
¼ c. coconut milk
Carbs
1-2 sweet potatoes : cubed
1 c. green beans : chopped into 1 inch stems
½ c. celery : chopped into slices
½ c. onions : diced
½ c. mushrooms : sliced
2-4 cloves of garlic : chopped (this is totally based on preference!)
Spice
2-3 tbsp italian parsley : chopped
1-2 tbsp rosemary : separated from the stem
1-2 tbsp thyme : separated from the stem
salt & pepper : to taste
INSTRUCTIONS
Preheat the oven to 350°
Start by chopping up all your veggies—sweet potatoes, green beans, celery, onions, mushrooms, garlic and italian parsley. Once chopped, place the mushrooms in a skillet in medium heat with your olive oil; cook until they become lightly browned. Remove from heat. Set aside.
Next you’ll crack and whisk all your eggs together. Once combined, add in your coconut milk, salt, and pepper.
Place sweet potatoes into the pan first; they should loosely cover the bottom of your pan.
Layer the rest of your veggies on top of the sweet potatoes
Evenly pour the whisked eggs over the top
Sprinkle salt and pepper on top of the egg dish mixture
Bake at 350 for 35 minutes or until the edges turn golden brown.
Cut + serve.