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Roasted Veggie Breakfast Casserole

5 from 1 vote
This breakfast casserole is filled with roasted veggies, fresh eggs, minus any cheese. You can make this with milk or a non-dairy milk, depending on your preference
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Servings: 6 servings
Course: Breakfast, Main Course, Side Dish
Ingredients Method Notes

Ingredients
  

Roasted Veggies
  • 3 Tbsp olive or avocado oil
  • 3 medium carrots peeled, cut into 1-1 1/2 inch pieces
  • 1 bunch asparagus stems removed
  • 1 lb baby red potatoes halved or quartered
  • 1 medium red bell paper cut into 1-1 1/2 inch chunks
  • 3/4 Tbsp dried oregano
  • 3/4 Tbsp dried Rosemary leaves
  • 1 tsp dried thyme leaves
  • 1 tsp dried basil
  • Freshly cracked pepper and sea salt
  • Option: Fresh herbs (such as thyme, parsley, rosemary) to garnish
Breakfast Casserole
  • 6 large eggs
  • 1/2 cup unsweetened almond milk or use the milk of your choice
  • 1/2 tsp garlic powder or seasoning salt
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • roasted vegetables (see recipe)

Method
 

  1. Preheat oven to 400 degrees. Use a large (11x17 inch) or 2 smaller sheet pans and set aside. Prepare the veggies: peel the carrots and cut into large chunks, chop stems off of asparagus tips and discard, halve the baby red potatoes (quarter especially large ones), remove ribs and seeds from the red bell pepper and cut into large 1 inch to 1 1/2 inch chunks.
  2. Place all the prepared vegetables in a large bowl and toss with oil and seasonings. I like to mix all of my seasonings in a small bowl before adding the vegetables to ensure they are all evenly incorporated.
  3. Place veggies evenly (do NOT overlap or you'll steam the veggies instead of roasting them) on the prepared baking sheets. Add salt and pepper to taste.
  4. Place on the middle rack in oven and bake for 35 to 40 minutes. You can flip the veggies after about 20 minutes of roasting if you'd like. Not necessary.
  5. Remove from the oven and allow to cool slightly.
For the Breakfast Casserole
  1. Preheat oven to 375 degrees F and grease or spray 9" x 9" (or other similar size) baking dish with oil or cooking spray.
  2. In a medium bowl, beat eggs with milk and add seasoning (if using) and salt and pepper and set aside.
  3. Place some of the roasted veggies evenly in the bottom of the casserole dish. Pour in egg mixture. Add additional roasted veggies, or desired amount to the top of the egg mixture.
  4. Bake for about 30-35 minutes or until the center is firm (give it a shake and if it jiggles, it needs more time). Let the casserole cool for 5-10 minutes, then cut and serve.

Notes

You can use any vegetables you would like for this. Instead of asparagus, I added spinach, which I sautéed first and then squeezed out the additional liquid. If you are adding vegetables with a high water content, you may want to roast or pre-cook them, and squeeze away.
I did not use almond milk, but regular 2% milk. This dish is very flexible to your tastes so experiment as you'd like. You can also add cheese but it is nice to have a non-cheese version too.