Spring Vegetable Egg Casserole

Name: Spring Vegetable Egg Casserole
Yield: 12
Ingredients: 2 tablespoons olive oil; 1 small white onion, peeled and diced; 1 large carrot (or 1 cupof baby carrots), peeled and diced; 1 pound asparagus, cuton the diagonal into bite-sized pieces; 4 ounces sugar snap peas, halved; 3-4 cupschopped broccoli florets (about 1 medium head of broccoli); 2 cloves garlic, minced; 8 ounces baby bella mushrooms, sliced; 1 pint cherry tomatoes, halved; 4 ounces crumbled feta cheese; 12 large eggs, whisked; 1/2 cup milk; salt and pepper

Spring Vegetable Egg Casserole was pinched from <a href="http://www.gimmesomeoven.com/spring-vegetable-breakfast-casserole/" target="_blank">www.gimmesomeoven.com.</a>

"This Spring Vegetable Egg Casserole is the perfect way to highlight all of your favorite seasonal veggies. And when paired with zesty feta cheese, and baked up into an easy casserole, it's the perfect make-ahead dish to serve a crowd...."

INGREDIENTS

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2 tablespoons olive oil

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1 small white onion, peeled and diced

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1 large carrot (or 1 cupof baby carrots), peeled and diced

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1 pound asparagus, cuton the diagonal into bite-sized pieces

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4 ounces sugar snap peas, halved

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3-4 cupschopped broccoli florets (about 1 medium head of broccoli)

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2 cloves garlic, minced

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8 ounces baby bella mushrooms, sliced

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1 pint cherry tomatoes, halved

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4 ounces crumbled feta cheese

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12 large eggs, whisked

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1/2 cup milk

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salt and pepper

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