Healthy Breakfast Casserole
Breakfast just got better with this healthy breakfast casserole! It’s super tasty and easy to make using whatever veggies you have in your fridge. Whip this recipe up on Sunday and have a satisfying, ready-to-go meal all week long! You’re going to love this dish that just happens to be not only delicious, but protein-packed, gluten-free, vegetarian, paleo, Whole30 and keto-friendly.
You can never go wrong with a healthy breakfast casserole to start off your day, and this one that is full of vegetables is one of my go-to make ahead recipes! It’s quick to put together, filling, and can satisfy even the heartiest of appetites. Once you try this egg & veggie bake, you’ll find yourself making it on a regular basis. Sometimes I even serve this as a breakfast-for-dinner option, that’s how much we all love it!
Why you’ll love this recipe
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!
This roasted vegetable breakfast casserole recipe is great because you can basically just make use of ingredients that you already have in your fridge. Here’s what you’ll need:
- Half a dozen eggs – feel free to add up to about 3 more, if you’d like.
- Milk. We typically use almond milk because that’s what we keep on-hand and it’s low in calories. Feel free to use any milk of choice.
- Vegetables. Any mix of your favorite veggies that have been roasted or sautéed work great. What you see that we used for the pictures, are baby red potatoes, asparagus, carrots and bell pepper. However, we often change it up depending on what’s in season and what we have in the fridge.
- Salt & pepper. For flavor. You can add other preferred seasonings or spices too!
- Cheese. Add a sprinkle of cheese, if you’d like. Most of the time I don’t, but it’s certainly delicious with everything from sharp cheddar and pepper jack to feta, and/or smoked gouda.
How to make this recipe
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:
- Start by preheating the oven and spraying your baking dish with nonstick cooking spray.
- 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.
- Add about 1 1/2 cups (depending on preference) of roasted veggies to the bottom of the baking dish.
- 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.
- Bake casserole for about 30 minutes and until set.
- Once the breakfast bake is fully cooked, remove it from the oven and allow it to cool for about 10 minutes. Serve and enjoy!
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.
This easy breakfast casserole recipe pairs well with a variety of breakfast sides! Below are some of my favorite options:
- sliced avocado
- bacon, sausage or Canadian bacon
- fresh fruit or fruit salad
- toast with butter or peanut butter
- a slice of apple streusel bread or banana bread
- pancakes, French toast or waffles
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.
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. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Healthy Breakfast Casserole
- 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
- Preheat oven to 375ºF and grease or spray 9×9″ (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!