Healthy Breakfast Casserole

Name: Healthy Breakfast Casserole
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 10 to 12
Ingredients: 2 sweet potatoes; 10 to 12 ounces mixed mushrooms; 1 bunch asparagus; extra-virgin olive oil; 12 large eggs; ½ cup almond milk; 1 garlic clove; ½ to 1 teaspoon sea salt*; ½ teaspoon black pepper; 4 ounces crumbled Feta cheese; 1 bunch scallions; 1 cup frozen peas; microgreens

User Reviews

5.0

90 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
10 to 12
Course
Breakfast, Brunch
Cuisine
American

Healthy Breakfast Casserole

Iris Warren

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This healthy breakfast casserole is my go-to dish to serve for brunch. It's full of veggies with a layer of roasted sweet potatoes on the bottom.

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Ingredients

Servings

2 sweet potatoes cubed
10 to 12 ounces mixed mushrooms (cremini mushrooms, quartered)
1 bunch asparagus tender parts, chopped
extra-virgin olive oil for drizzling
12 large eggs
½ cup almond milk
1 garlic clove minced
½ to 1 teaspoon sea salt*
½ teaspoon black pepper
4 ounces crumbled Feta cheese
1 bunch scallions chopped
1 cup frozen peas thawed
microgreens optional, for garnish

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Instructions

Preheat the oven to 400°F and line 2 baking sheets with parchment paper. On one baking sheet spread the sweet potatoes, on the other baking sheet spread the mushrooms and asparagus. Drizzle with olive oil and sprinkle with pinches of salt and pepper and toss to coat. Roast the sweet potatoes for 30 minutes. Place the baking sheet with the mushrooms and asparagus in the oven to roast during the final 10 minutes.
In a medium bowl, whisk together the eggs, milk, garlic, salt, and black pepper.
Reduce the oven temperature to 350°F. Lightly spray a 9x13-inch** baking dish with nonstick spray. Place all the sweet potatoes evenly in the bottom of the baking dish. Add half of the vegetables from the second baking sheet and spread out evenly. Sprinkle with the feta cheese, scallions, and peas.
Pour the egg mixture evenly over the vegetables. Add the remaining mushrooms and asparagus.
Bake for 40 to 45 minutes or until the eggs are set and the edges are lightly golden brown. Let the casserole sit for 10 minutes before slicing.
Garnish slices with microgreens and season with additional salt and pepper, if desired.

Notes

* Use ½ teaspoon salt if using the feta cheese; use 1 teaspoon salt if omitting the feta cheese.** Although the pan in the photo is a bit smaller than a 9x13, the recipe fits into a standard 9x13 pan. If you use a smaller pan, you'll need to use multiple pans.