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Healthy Breakfast Casserole
5 from 60 votes

Healthy Breakfast Casserole

This Healthy Breakfast Casserole combines roasted sweet potatoes, mushrooms, and asparagus with an egg and almond milk custard, crumbled feta, scallions, and peas. It bakes to a firm, golden-topped dish that balances savory vegetables, creamy egg, and tangy cheese. Its layered roasted vegetables provide texture and natural sweetness, making it a hearty breakfast or brunch option.

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

Ingredients

  • 2 sweet potato cubed
  • 10 to 12 ounces mushroom cremini mushrooms, quartered, mixed varieties
  • 1 asparagus tender parts, chopped, bunch
  • extra-virgin olive oil for drizzling
  • 12 egg large
  • ½ cup almond milk
  • 1 garlic minced, clove
  • ½ to 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 4 ounces feta cheese crumbled
  • 1 scallion chopped, bunch
  • 1 cup peas thawed, frozen
  • microgreens optional, for garnish

Instructions

    Cup of Yum
  1. 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.
  2. In a medium bowl, whisk together the eggs, milk, garlic, salt, and black pepper.
  3. 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.
  4. Pour the egg mixture evenly over the vegetables. Add the remaining mushrooms and asparagus.
  5. 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.
  6. Garnish slices with microgreens and season with additional salt and pepper, if desired.

Notes

  • Adjust salt to ½ teaspoon if using feta cheese, or 1 teaspoon if omitting it to maintain proper seasoning.
  • The recipe is designed for a standard 9x13-inch baking dish; smaller pans may require baking in multiple dishes.