Roasted Vegetable Breakfast Casserole

SERVES

8

PREP TIME

15 minutes

COOK TIME

55 minutes

INGREDIENTS

1 package Pure Farmland Original Breakfast Links
1 tablespoon olive oil
2 cloves of garlic, finely minced
1 zucchini squash, halved and sliced into ½” pieces
1 yellow squash, halved and sliced into ½” pieces
1 bell pepper, seeded and chopped into 1” pieces
½ teaspoon salt
¼ teaspoon pepper
6 eggs
1/2 cup whole milk
½ cup ricotta cheese
½ cup spinach
1 tablespoon fresh tarragon, minced
1 tablespoon fresh dill, minced
½ cup ricotta cheese



DIRECTIONS


Preheat oven to 400 degrees. Spray an 8×8 casserole dish and a large baking sheet with non-stick cooking spray.

Toss the zucchini squash, yellow squash, and bell pepper with olive oil, garlic, salt and pepper.

Spread onto the prepared baking sheet and roast for 12-15 minutes until the vegetables just begin to brown.
Remove the vegetables from oven and reduce oven temperature to 375.

While the vegetables are roasting, lightly coat a skillet with non-stick cooking spray. Cook breakfast links in skillet over medium heat for 8 to 10 minutes, turning frequently to brown.

Once cooked, remove from pan and allow to cool slightly. Chop links into 1” pieces and set aside.

Layer half the vegetables and links at the bottom of the prepared casserole dish.

In a large bowl, whisk together the eggs, and milk, then fold in the chopped links, remaining roasted vegetables, spinach, tarragon, and dill.

Pour egg mixture into prepared casserole dish, on top of roasted vegetables. Dot with ricotta cheese on top.

Bake for 25-30 minutes or until the egg mixture is set.



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