Well it’s down to the wire now and there’s only 5 days standing between us and Christmas. I only decided yesterday that I am going to do brunch at our house on Christmas morning so it was imperative that I came up with something fast, easy, and obviously delicious! Enter this veggie studded beauty perfect for a brunch gathering. It’s filling but still light enough to not make you feel like you’ve got Santa’s tummy afterwards.
This one pan wonder will delight everyone at your breakfast table, including the kids! #winwin When my son tried it he said, “OMG this is better than pasta!” And just so you know, pasta is his favorite food!
This recipe is just 7 real food ingredients and done in 25 minutes from start to finish. It’s great served at room temperature or hot from the oven. I’ll let you decide what’s the best option for you on those hectic holiday mornings! Speaking of those hectic holiday mornings, you can make this up to 2 days in advance and then just reheat in the oven at 350F for 40 minutes or until hot.
The perfect slice of breakfast casserole. Easy, vegetarian and delicious!
Are you ready for this close up to your face?
Ingredients (serves 8-10)
12 eggs (I use @vitalfarms)
1 cup sliced leek (use white and light green part only)
3 veggie sausage cooked & crumbled (you can use real sausage if you prefer) about 1 1/2 cups
2 cups broccolli chopped into small pieces
1 red bell pepper diced
1 cup grated cheese of your choice
1 -2 19 oz. packages of potato tots (I used Alexia brand) You can sub hashbrown potatoes if you wish.
Preheat oven to 375F.
In a large cast iron (or oven proof) pan, heat a couple of tablespoons of olive oil until shimmering. Add the leeks, broccoli, and bell pepper. Stir occasionally and cook over medium low heat for 5-6 minutes or until veggies soften.
While the veggies are cooking, whisk the eggs. Set aside.
Cook the veggie sausage according to package directions. Crumble and add to the pan.
Pour eggs over the top of the veggies and swirl the pan to evenly distribute them. Let the eggs cook with the veggies for 10 minutes or until the edges of the eggs have just set slightly in the pan. Add cheese to the top and cook to let it melt slightly.
Place the potatoes on top (I used 1 and 1/4 bags) and place in the oven for 20 minutes or until the potatoes are cooked through and hot. Let cool for 10 minutes before cutting into slices.