Veggie-filled Soufflé Om...
Start your day the right way – with a breakfast packed with good-for-...
Prep 15 mins
Cooking 60 mins
Transform your next breakfast into a hearty, nutrient-rich masterpiece with this mouth-watering Veg Loaded Breakfast Casserole. Made with a shake of our aromatic Rosemary & Lemon Seasoning and filled with this season's brightest veggies, this oven-baked brekkie tastes just as good as it looks.
Preheat oven to 200˚C.
Then place hubbard squash and bacon on a large baking tray and drizzle squash with olive oil and toss with Natural Herbs and Spices Rosemary & Lemon Seasoning.
Bake for 20 minutes at 200˚C until the hubbard squash is tender and the bacon is crispy. Roughly chop the bacon and set aside.
Next up, heat a drizzle of olive oil in a large frying pan. Add the leeks and cook until tender. Add the marrow, broccoli and bell peppers.
Season everything well with Natural Herbs and Spices Rosemary & Lemon Seasoning and cook until the veg is all tender but retains a good bite.
Then combine eggs and milk in a medium sized bowl. Season generously with Natural Herbs and Spices Rosemary & Lemon Seasoning. Whisk to mix thoroughly.
Transfer all the cooked vegetables to a greased baking dish. Scatter with cherry tomatoes and add in the roasted hubbard squash and bacon bits.
Sprinkle everything with crumbly feta cheese and pour over the egg mixture.
Reduce oven to 180˚C and bake for 35-40 minutes until cooked through and when shaked has a slight jiggle.
Allow to cool slightly and then slice into large squares.
Scatter with sliced chives just before serving and enjoy!
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/