Archive | April, 2014

Entree: Baked egg and veggie casserole

21 Apr

This morning, Easter Sunday, I was missing all of my family get-togethers since everyone is in Oregon šŸ˜¦ So, after a wonderful service at my church (Shoreline Community Church), Ace and I stopped by Central Market…my absolute most FAVORITE grocery store where shopping always seems more adventurous.

After sampling someĀ salmon (!!!!!!) we made our way all over the organic veggies section.

***Side note– if you find yourself despising vegetables, please challenge yourself by trying out some organic veggies! It’s incredible how much better everything tastes without all those chemicals! And spending more now is better than spending a ton on healthcare ;)***

This dish actually took me about an hour and a half to prepare, but mostly because I was in zen mode. It’s really just a matter of cutting up everything you want to include plus some time for roasting the potatoes, which is well worth the effort.

Gluten-free, dairy-free, AND vegetarian!


  • about 2 cups of diced potatoes (I used 2 small yellow potatoes and 3 baby red potatoes)
  • 1/2 red onion, sliced
  • 1 bunch asparagus, cut into 1-2 inch pieces after ends of stems broken off
  • 6 oz. crimini mushrooms, sliced after stems taken off
  • a few handfuls of baby kale
  • 2 handfuls of baby tomatoes (I used sugar plum), cut into smaller slices
  • 2 TB garlic
  • a few tablespoons of nutritional yeast (for cheese flavor)
  • 6 eggs
  • 2 cups rice milk
  • olive oil
  • salt and pepper
  • a few dashes of mustard powder, paprika, and tumeric
  • fresh chives
  • avocado


  1. Preheat oven to 475 degrees.
  2. Prepare the potatoes and spread them out on a cookie sheet. Drizzle olive oil and season generously with salt and pepper (I also used some dried rosemary). Mix well (I used a metal spatula) so that all of the potatoes are coated evenly with the oil.
  3. Bake the potatoes on an upper rack in the oven for about 20 minutes, checking and mixing them around every 5 minutes or so.
  4. While the potatoes are cooking, prepare the onion, asparagus, and mushrooms–transferring them all to one big bowl as you go.
  5. Prepare the small tomatoes and place them in a separate bowl.
  6. Heat a skillet on medium – Ā medium high with some olive oil and the garlic.
  7. When hot, add the onion, asparagus, and mushrooms to the pan and stir-fry about 5-7 minutes. Add the kale towards the end of cooking.
  8. Grease aĀ 15″Ā x 10″Ā glassĀ baking dish.
  9. Once the potatoes are crispy, remove them from the oven.
  10. Change the oven to 350 degrees.
  11. Transfer the potatoes to the baking dish, making an even first layer for the casserole.
  12. Next, transfer the cooked veggie mix, tilting the pan to avoid transferring any liquid from cooking.
  13. Sprinkle a few tablespoons of nutritional yeast over the entire casserole.
  14. In a separate bowl, beatĀ eggs, rice milk, mustard, paprika, and tumeric.
  15. Pour the egg mixture evenly over the whole casserole.
  16. Season the casserole with salt and pepper and top with the cut tomatoes.
  17. Bake 40-50 minutes on the middle oven shelf, rotating the dish halfway through baking. You will know when it is done when there is no movement of the eggs if you move the dish around.
  18. Once done, take it out of the oven and let it rest about 15 minutes before cutting and serving.
  19. Top with avocado and any other additions.
  20. ENJOY!!