Veggie & Egg Breakfast Casserole Recipe

This is a great easy breakfast dish to 
make ahead of time and even freezes well.



Recipe:
Serves 4

6 organic Potatoes
6 grass fed eggs
1C organic milk (or soy milk)
1C organic mushrooms
2C organic veggies
1/4 block of grass fed sheep feta
1 bunch of organic chives or 1 spring onion
Salt & pepper to taste

Boil 6 medium potatoes cut in quarters

Meanwile beat together 6 large eggs, cracked pepper an 1/2C milk (or soy milk)
Scramble eggs in frypan until almost cooked but a little wet.

Spread scrambled egg in the bottom of a 6×9 baking dish
Next add a layer of mushrooms (canned or fresh)
Then a layer of any frozen veggie mix
Once your potatoes are cooked drain and cream them together with 1/4 block of sheep feta, 1/2 C milk (or soy milk) and a pinch of sea salt.
Spread potatoes over top of veggies and sprinkle with chopped chives or spring onions.
Refrigerate or freeze.
When ready to serve simple thaw and heat on 400 until warm and top has slightly crusted.
Serve with a side of toast and your favourite breakfast meat or tofu.

Yumm!

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