Grammy's Kitchen · Breakfast Casserole · Vegetarian Breakfast Casserole
One of 85 breakfast casserole recipes we measured
from www.wellplated.com
187 cooks on www.wellplated.com rate it 4.8★.
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 | 7% | 0% |
| protein add | 19% | 113% |
| vegetables and beans | 214% | 40% |
| salt | 1% | 0% |
| aromatics | 26% | 22% |
| liquid | 20% | 41% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 2 medium sweet potatoes (peeled and diced) |
| 227 g | 8 ounces whole cremini baby bella mushrooms (quartered (do not use sliced mushrooms or they may overcook when roasting)) |
| 600 g | 1 small head broccoli (cut into florets) |
| 120 g | 1 red bell pepper (diced) |
| 150 g | 1 red or yellow onion (cut into 1/2-inch dice) |
| 6 g | 1 teaspoon kosher salt |
| 1 g | 1/2 teaspoon ground black pepper |
| 41 g | 3 tablespoons extra virgin olive oil |
| 600 g | 12 large eggs |
| 122 g | 1/2 cup milk |
| 3 g | 1 garlic clove (minced) |
| 3 g | 1 1/2 teaspoons Italian seasoning (or dried herbs of choice) |
| 113 g | 4 ounces part-skim ricotta cheese |
| Chopped fresh basil (thyme, or parsley (optional)) |
Method: 4 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Erin, I made this recipe and love it! I need a larger quantity. Any thoughts on doubling the recipe and using a 12x18 pan? OR what would be your recommended cooking instructions for doing two 9x13 pans at once? Thanks!” — a cook, 5.0★
“I have made this several times exact to the recipe and sometimes with other veggies in the fridge. It’s always a winner and has been requested for Easter brunch. Everyone raves about it.” — a cook, 5.0★