Breakfast just got better with the creation of this healthy breakfast casserole! It’s super tasty and easy to make using whatever veggies you have in your fridge. Whip up this vegetarian breakfast casserole on Sunday and have a satisfying, ready-to-go breakfast all week long! You’re going to love this breakfast bake recipe that just happens to be not only delicious, but protein-packed, gluten-free, paleo, Whole30 and keto-friendly.

serving of healthy breakfast casserole with a bite on a fork

You can never go wrong with a healthy breakfast casserole to start off your day, and this veggie-loaded casserole is one of my all time favorites! It’s quick to put together, filling, and can satisfy even the heartiest of appetites. Once you try this casserole, you’ll find yourself making it on a regular basis. Sometimes I even serve this dish as a breakfast-for-dinner option, that’s how much we all love it!

healthy breakfast casserole served on white plates

ingredients for this healthy breakfast casserole recipe

I don’t know about you, but I love when I can make recipes out of what I already have in my fridge. Case in point: this roasted vegetable breakfast casserole. To make it you’ll need:

  • Half a dozen eggs – feel free to add up to about 3 more, if you’d like.
  • Almond milk (or milk of your choice)
  • A mix of your favorite veggies that have been roasted or sautéed. For the pictures, I used baby red potatoes, asparagus, carrots and bell pepper. But I often change it up depending on what’s in season and what I have in my fridge.
  • Salt & pepper
  • A sprinkle of cheese, if you want!

I love that this nutritious egg bake is cheap, easy and customizable. I used eggs, leftover veggies I had from this roasted vegetables recipe, a splash of milk and that’s basically it. Bake it up and you have breakfast ready for the week ahead!

steps for making healthy breakfast casserole

how to make healthy breakfast casserole

This breakfast bake is super quick and easy to put together, especially if you’re using leftover roasted veggies! Here’s a quick rundown of the recipe:

  1. Start by preheating the oven and spraying your baking dish with nonstick cooking spray.
  2. In a medium to large mixing bowl, beat together the eggs, milk and seasonings. If your veggies are already seasoned, you really don’t need to worry about additional seasonings.
  3. Add about 1 1/2 cups (depending on preference) of roasted veggies to the bottom of the baking dish.
  4. Pour over the egg mixture and add more roasted vegetables to the top. I typically use about 3 cups of veggies total for this casserole, but more or less is fine.
  5. Bake casserole for about 30 minutes and until set.
  6. Once the breakfast bake is fully cooked, remove it from the oven and allow it to cool for about 10 minutes. Serve and enjoy!

baked breakfast casserole filled with veggies

customize your breakfast casserole

Feel free to mix and match veggies and ingredients in this healthy breakfast casserole. Here are a few options to try:

  • Protein. The recipe as written is vegetarian, but sometimes I like to add in some cooked turkey sausage, cooked diced ham or cooked crumbled bacon.
  • Vegetables. You can add your favorite cooked vegetables to the casserole such as sautéed onions, peppers, spinach or mushrooms.
  • Cheese. As written, this recipe is completely dairy-free and this breakfast casserole is so tasty with the seasoned veggies, you really don’t even need cheese. However, feel free to sprinkle a cup or so of cheddar cheese over the top before baking.

what to serve with healthy breakfast casserole

This easy breakfast casserole recipe pairs well with a variety of breakfast sides! Below are some of my favorite options:

storage & freezing recommendations

This healthy breakfast casserole is perfect to meal prep on Sunday! Leftovers keep well in the fridge and you can enjoy slices of this for breakfast for the next 5 days without having to do any additional cooking!

  • Storing leftovers. Place any leftover breakfast casserole in an airtight storage container in the refrigerator for up to about 5 days.
  • To reheat. Pop individual servings in the microwave and cook for 30 second intervals until warm. You can also place the casserole dish in the oven at 350ºF. If using the oven, loosely cover with foil and place the dish on the center rack for 15 to 25 minutes, until warmed through (the larger the serving, the longer the cook time).
  • Freezing. Place leftovers in an airtight freezer-safe storage container or a freezer-safe baggie in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

vegetarian breakfast casserole served on a small white plate

more healthy breakfast recipes

Baked Blueberry Donuts

Banana Chocolate Chip Protein Muffins

Apple Cinnamon Protein Oatmeal

Egg Muffin Cups

If you try this healthy breakfast casserole recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

serving of healthy breakfast casserole with a bite on a fork
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Healthy Breakfast Casserole

Breakfast just got better with the creation of this healthy breakfast casserole! It's super tasty and easy to make using whatever veggies you have in your fridge. Whip up this vegetarian breakfast casserole on Sunday and have a satisfying, ready-to-go breakfast all week long! You're going to love this breakfast bake recipe that just happens to be not only delicious, but protein-packed, gluten-free, paleo, Whole30 and keto-friendly.

Ingredients

  • 6 large eggs
  • 1/2 cup milk (I typically use almond milk, but any variety works)
  • 1/2 teaspoon seasoning salt or garlic powder, optional
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups roasted vegetables

Instructions 

  • Preheat oven to 375ºF and grease or spray 9x9" (or other similar size) baking dish with oil or cooking spray.
  • In a medium mixing bowl, beat eggs with milk and add seasoning (if using) and salt and pepper; set aside.
  • Place some of the roasted vegetables evenly in the bottom of the casserole dish. Pour in egg mixture. Add additional roasted vegetables, of desired amount, to the top of the egg mixture.
  • 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! Enjoy!

Notes

Storing leftovers. Place any leftover breakfast casserole in an airtight storage container in the refrigerator for up to about 5 days.
To reheat. Pop individual servings in the microwave and cook for 30 second intervals until warm. You can also place the casserole dish in the oven at 350ºF. If using the oven, loosely cover with foil and place the dish on the center rack for 15 to 25 minutes, until warmed through (the larger the serving, the longer the cook time).
Freezing. Place leftovers in an airtight freezer-safe storage container or a freezer-safe baggie in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
 
 
 
Photos by Molly at Yes to Yolks.
Serving: 1serving, Calories: 124kcal, Carbohydrates: 13g, Protein: 9g, Fat: 5g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 164mg, Sodium: 326mg, Potassium: 256mg, Fiber: 4g, Sugar: 1g, Vitamin A: 4859IU, Vitamin C: 9mg, Calcium: 73mg, Iron: 2mg

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