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5.0 from 3 votes

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 12 servings
Calories: 138 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 425˚F.
  2. 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.
  3. While the vegetables cook, whisk together the eggs, half and half, remaining salt, pepper, and thyme.
  4. Once done, transfer the roasted vegetables to a 13x9" 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.
  5. Pour the egg mixture evenly over the vegetables and gently shake the pan if needed to allow it to distribute throughout the pan.
  6. 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.

Notes

  • Substitutions:
  • How to Store: 
  •  
  • How to Freeze: 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.
  • How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
  • How to Scale: 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.
  • 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 (20%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.02g Cholesterol 175mg (58%) Sodium 412mg (17%) Potassium 277mg (8%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 1849IU (37%) Vitamin C 17mg (19%) Calcium 79mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 138

% Daily Value*

Calories 138kcal 7%
Carbohydrates 4g 1%
Protein 9g 18%
Fat 10g 15%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.02g 1%
Cholesterol 175mg 58%
Sodium 412mg 17%
Potassium 277mg 6%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 1849IU 37%
Vitamin C 17mg 19%
Calcium 79mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.