Grammy's Kitchen · Breakfast Casserole · Spring Vegetable Egg Casserole
One of 85 breakfast casserole recipes we measured
from www.twopeasandtheirpod.com
4 cooks on www.twopeasandtheirpod.com rate it 4.2★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 85.
| this recipe | typical | |
|---|---|---|
| dairy | 20% | 39% |
| fat | 2% | 0% |
| protein add | 25% | 113% |
| vegetables and beans | 105% | 40% |
| salt | 0% | 0% |
| aromatics | 64% | 22% |
| liquid | 20% | 41% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 80 g | 1/2 cup diced yellow onion |
| 268 g | 2 cups asparagus (cut into 1-inch pieces) |
| 182 g | 2 cups chopped broccoli florets |
| 180 g | 6 cups packed fresh spinach leaves |
| 6 g | 2 cloves garlic (minced) |
| 397 g | 1 14 oz can artichoke hearts, drained and roughly chopped |
| 12 g | 2 tablespoons freshly chopped basil |
| 300 g | 2 green onions (sliced) |
| 113 g | 4 ounces shredded Havarti cheese |
| 600 g | 12 large eggs (whisked) |
| 122 g | 1/2 cup Almond Breeze Original Almond Milk |
| 38 g | 1/3 cup crumbled feta cheese |
| Salt and black pepper (to taste) |
Method: 26 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.