This Roasted Veggie Breakfast Casserole is the perfect holiday breakfast! Packed with carmelized veggies and lots of flavor, it will wow at a pot luck, makes the perfect holiday breakfast, and will start your family on the right foot for the day.
Veggies Breakfast Casserole – The EASY Way!
This veggie loaded breakfast casserole is so simple and so tasty! I make it every single Christmas eve for our annual holiday brunch, and it has become a favorite amongst my friends and family (even over the meat filled breakfast casseroles!).
It can be made in advance as a make ahead veggie breakfast casserole or even the night before to pop it in the oven right away in the morning for an overnight veggie breakfast casserole.
It is packed with sweet caramelized flavor from the roasted vegetables, a bit of saltiness from the goat cheese, and richness from eggs and cream. How good does that sound??
Why I LOVE this recipe!
- Meat Free– Packed with eggs, vegetables, and cheese, it is a wholesome, hearty, and filling meatless breakfast option!
- Sharing size! This breakfast veggie casserole is great for brunch because it makes 12 nice size slices and you can easily double the batch for two or even three casseroles if you are hosting a big family.
- Healthy & Filling – The holidays tend to be filled with lots of sugary options like waffles and cinnamon rolls and cookies and bars. Don’t get me wrong, I love these, but I feel like my kids are a lot happier if they at least start their day with something a little more filling and a little less sweet – like this veggie loaded breakfast casserole.
- Keeps Great! This casserole makes a lot and that is perfect because it stores really well in the fridge and can be reheated to its former glory!
- Customizable – Don’t have exactly the veggies I specify? No worries! Use what ever veggies you have on hand.
Recipe Notes
This breakfast casserole with veggies recipe is as simple as promised! Just 10 minutes of work for a family friendly meal.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Sweet Potato – I love sweet potatoes for this because they offer a little more substance to the casserole to keep it nice and filling and the flavor really compliments the ingredients in this recipe. I recommend using sweet potatoes, and not subbing them out for regular white or yellow potatoes. Find tips on how to chop sweet potatoes here.
- Onion – Yellow onion is my preferred onion here because it is sweeter making for the best caramelizing, but white onion would work too.
- Bell Pepper – I chose to use a red bell pepper because I find the color lovely in contrast to the yellow eggs, but any bell pepper will work just fine.
- Eggs – This recipe uses large eggs since they are the most readily available. But small eggs will work too, you may just need to up the quantity by one or two.
- Oil – I prefer to use olive oil for this because it is for roasting the veggies and olive oil provides the best roasting results and flavor.
- Half and Half – Mixing a little milk with eggs is a trick my mom taught me and I still do this to get that super creamy texture. I like half and half because I keep it on hand, and it will add additional richness, but regular milk or heavy cream can be used too just depending on what you have and how creamy you want the egg and veggie breakfast casserole to be.
- Spinach – Fresh baby spinach works best here because it is bite size and does not mess with the texture. If using full-size spinach, I recommend chopping them up so that it is easier to serve and eat. You can also use frozen, but be sure to thaw it and squeeze ALL of the liquid out so as to not get a runny casserole.
- Goat Cheese – This is my secret weapon! Goat cheese adds a lovely saltiness, creaminess, and slight sweetness. I just use plain goat cheese but you could use a seasoned one too. If you are a cheese lover, I recommend doubling the cheese in the casserole- you won’t regret it!
- Seasoning – I use a combination of salt, pepper, and dried thyme to keep the flavors really simple and classic.
Recipe Tips
- Cut the sweet potatoes small – Sweet potatoes take longer to cook than any of the other veggies so make sure to cut these small, about 1/2″ in size to ensure everything will be soft when done roasting.
- Use more veggies – If you want even more flavor and color, try adding more veggies! This could be broccoli, zucchini, or other.
- Let it rest – It can be hard to let the best veggie breakfast casserole rest, but doing so will ensure it is fully set and not overdone. This is because the eggs will continue to bake after being removed from the oven.
- Double the cheese– I have the recipe listed at a reasonable amount of cheese, but the flavor is so amazing with the eggs and veggies that in my opinion it only gets better with more. I will add up to double the amount of cheese depending on who I am serving and how decadent I want it to be.
Recipe Short Cuts
If you need to make this recipe but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Prep the fillings– The veggies can be roasted ahead of time and the eggs, seasonings, and cream can even be combined and kept in the fridge.
- Buy pre-chopped veggies– Many vegetables can be purchased pre-chopped in the produce section if you are running short on time. You can also find some like onions and peppers pre-chopped in the frozen section as well.
- Make the casserole in advance– As I mentioned above, this vegetable breakfast casserole is great as an overnight veggie breakfast casserole! Simply make everything and pour it into the pan. Then in the morning, simply take it out and bake it. It will need an extra 5-15 minutes to bake straight from the fridge.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Sausage and Veggie Breakfast Casserole– To make this with meat, simply brown some breakfast sausage while the veggies roast. Add this to the veggie mixture in the pan with the cheese and eggs and bake as directed.
- Breakfast Casserole with Bacon and Veggies – Another great addition is to add bacon crumbles or freshly cooked bacon bits to this vegetable egg breakfast casserole!
- Breakfast Casserole With Hashbrowns and Veggies– I LOVE adding hashbrowns to my egg bakes. You can toast them first or add them from frozen to the casserole and then bake. Just swap these out for the sweet potatoes.
- Make-Ahead Veggie Breakfast Casserole – To make this in advance, simply make as directed and just don’t bake it. When ready to enjoy, bake as directed.
Freezer Meal Instructions
Making this breakfast casserole with vegetables recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
- Make the recipe as directed, baking until the center is almost set.
- Allow to cool at room temperature.
- Cover with plastic wrap tightly.
- FREEZE.
- When ready to eat, thaw for 24-48 hours.
- Bake at 350˚F for 15-20 minutes on the middle or lower rack or until heated through.
What to Serve with this Easy Veggie Breakfast Casserole
Since this dish has classic breakfast flavors, it will pair well with many of your favorite brunch side dishes. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Fruit– try a fruit salad, or cut melon, grapes, or berries
- Toast– Simple white or wheat toast with butter or jam
- Biscuits or English Muffins
- Potatoes– hash browns or roasted potatoes are a personal favorite, or this hashbrown casserole is a winner for brunch!
- Yogurt– plain, flavored, with granola or fruit!
You can choose one or add a few sides to make a wholesome, well-rounded dinner.
Breakfast Veggie Casserole Leftovers
If you have leftovers after making this tasty casserole, then it is your lucky day! It saves and reheats well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Roasted Veggie Breakfast Tacos– Simply chop up the casserole and reheat. Then use these egg bits to fill a tortilla and top it with all your favorite taco toppings.
- Roasted Veggie Breakfast Sandwich– These egg casserole slices can be placed directly on a bagel or English muffin with your favorite spread, extra cheese, bacon, or veggies. You can even wrap and freeze them for a quick on-the-go breakfast.
More Easy Breakfast Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my Easy Breakfast Recipes here, or see a few of our readers favorite recipes below.
- Million Dollar Bacon
- Perfect Cinnamon Roll Bake
- Cracker Barrel Hashbrown Casserole
- Apple Cinnamon Muffins
- Ham and Cheese Croissant Casserole
Roasted Veggie Breakfast Casserole
This roasted veggie breakfast casserole is packed with carmelized vegetables, creamy goat cheese, and protein-packed eggs making it the perfect brunch meal or breakfast on the go!
Ingredients
- 1 sweet potato, cut into small cubes
- 1 onion, diced
- 1 red bell pepper, diced
- 8 ounces baby bella mushrooms, chopped
- 12 large eggs, room temperature
- 1 tablespoon olive oil
- 1 cup half and half
- 5 ounces spinach, chopped
- 1 1/2 teaspoons salt, divided
- 1 teaspoon thyme
- 1/2 teaspoon pepper
- 4 ounces goat cheese, crumbled (If you are a cheese lover, you may want to double the cheese!)
Instructions
- Preheat the oven to 425˚F.
- Toss the cubed sweet potato, red pepper, onion, and mushrooms with the olive oil and 1/2 teaspoon of salt. Spread the vegetables on a baking sheet and roast in the oven for 14-18 minutes or until the sweet potato is tender.
- While the vegetables cook, whisk together the eggs, half and half, remaining salt, pepper, and thyme.
- Once done, transfer the roasted vegetables to a 13×9" baking dish, or large casserole dish and spread evenly over the bottom.Mix in the chopped spinach, then sprinkle the goat cheese crumbles over the top.
- Pour the egg mixture evenly over the vegetables and gently shake the pan if needed to allow it to distribute throughout the pan.
- Bake for 30-40 minutes or until the center of the casserole is cooked through. Cut the casserole in 12-15 slices and serve warm.
Last step!Share a picture on Instagram
and tag me at @easyfamilyrecipes!
Recipe Notes
Substitutions:
- Onion – Yellow is preferred, but white onion will work too.
- Bell Pepper –Any color bell pepper will work just fine.
- Eggs – But small eggs will work too, you may just need to up the quantity by one or two.
- Half and Half – I like half and half because I keep it on hand, and it will add additional richness, but regular milk or heavy cream can be used too just depending on what you have and how creamy you want the egg and veggie breakfast casserole to be.
- Spinach – If using full-size spinach, I recommend chopping them up so that it is easier to serve and eat. You can also use frozen, but be sure to thaw it and squeeze ALL of the liquid out so as to not get a runny casserole.
- Make the recipe as directed, baking until the center is almost set.
- Allow to cool at room temperature.
- Cover with plastic wrap tightly.
- FREEZE.
- When ready to eat, thaw for 24-48 hours.
- Bake at 350˚F for 15-20 minutes on the middle or lower rack or until heated through.
Nutrition Information
Calories: 138kcal (7%), Carbohydrates: 4g (1%), Protein: 9g (18%), Fat: 10g (15%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 175mg (58%), Sodium: 412mg (18%), Potassium: 277mg (8%), Fiber: 1g (4%), Sugar: 2g (2%), Vitamin A: 1849IU (37%), Vitamin C: 17mg (21%), Calcium: 79mg (8%), Iron: 1mg (6%)
Leave a Reply