Roasted Veggie Breakfast Casserole (Whole30 + Paleo)
This Roasted Veggie Breakfast Casserole is the marriage of a sheet pan dinner with a breakfast casserole. Simply repurpose roasted veggies from one meal into another. My family loves this delicious, healthy meal served with a side salad for brunch, breakfast, or even dinner!
I teamed up with Kroger to share this clean + healthy meal idea. As always, all opinions are my own.
If you follow along on Instagram stories, then you know I’m doing a January Whole30. And this Roasted Veggie Breakfast Casserole has been a lifesaver. I’ve been roasting veggies like crazy to pair with various proteins as a side, to mix in my salads and for bulking up recipes like this one.
I try to eat healthy all year, but the coming of a new year is a great time to kick sugar to the curb and focus on enjoying wholesome ingredients. So, I’m committing to cooking more at home and this requires a bit of planning. To make meal preparation as easy and low stress as possible, I’m using “planned overs” – (not leftovers). This means I’m relying on extras from one meal to help provide another meal. Winning!
If you, too, are participating in a Whole30 or simply wanting to eat clean, this recipe will be your jam! I’m all about it because it’s hearty enough to keep me satisfied for hours, so there’s no feeling like I need a snack to hold me over to the next meal. It’s also super easy, delicious and it can be made ahead of time for a nutritious breakfast on the go! I also highly recommend this Whole30 Bacon Butternut Squash Frittata as a personal favorite as well!
Let’s make these easy roasted veggies + my Roasted Veggie Breakfast Casserole!
Both recipes are extremely easy, but I do have a few tips to make this turn out the best.
Start by giving your veggies a rough chop and feel free to make this your own by using any favorite veggies. I simply used what I had on hand – mostly Simple Truth Organic produce from Kroger. I only used the tip top of the asparagus because personally that’s the only part of asparagus I like. You could definitely substitute with broccoli florets or Brussels sprouts. I really encourage you to try the carrot and red potatoes, though, because they really were tasty.
The roasted veggies include a seasoning mixture that is my absolute favorite. I’ve come to realize I don’t use rosemary enough! It really adds a wonderful depth of flavor to this dish. But of course, adjust the amounts (and types of seasonings) to your preference. In my opinion, freshly cracked pepper and a good sea salt make a world of a difference from traditional salt and pepper. I also went easy on the salt in the recipe card, below. You can always add more salt later and you sure don’t want to ruin a meal by making it too salty for your taste.
Once veggies are chopped, transfer them to a large bowl and stir to combine with olive or avocado oil and seasoning mixture. Then, evenly place vegetables on a sheet pan and try to avoid over-lap. If you pile vegetables on top of each other on your sheet pan, they will end up steaming instead of roasting. While steamed vegetables are definitely not bad there is no comparison to a good roasted vegetable! To avoid over-lap, use a very large sheet pan or roast the vegetables on 2 different sheet pans. Make sure the vegetables each have their own “space” and aren’t overlapping with each other.
If you’re looking to make enough roasted veggies to feed a family as a dinner side and then have enough for the breakfast casserole, you might want to double the roasted veggies. If you’re just making roasted veggies for the casserole, follow the recipe as directed. I used almost all of the roasted veggies for the breakfast bake.
While the vegetables are roasting, go ahead and oil or spray the casserole dish with nonstick cooking spray and prepare the egg mixture (if you plan to make the breakfast bake, directly after roasting the vegetables).
Once roasted vegetables have cooled slightly add some of them evenly to the bottom the casserole dish. A 9×9″ baking pan works well or a similar sized casserole dish. Pour egg mixture in and then add more roasted veggies on top. I lowered the temperature of my oven from 400ºF for the roasted vegetables to 375ºF for the egg bake. Bake for about 30 to 35 minutes and 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!
I hope (and pretty much know) you guys will enjoy this nutritious meal as much as my family did. I already have plans to make it again next week. Such a good go-to for Whole30 and clean eating!
You’ll definitely want to visit Kroger’s Wellness Your Way Website to get more inspiration for time savers and meal prepping. You’ll also find more than $50 in coupons to download and kick start the year!
Roasted Veggie Breakfast Casserole
For the roasted veggies:
- 3 tablespoons olive or avocado oil
- 3 medium carrots, peeled and cut into 1 - 1-1/2 inch chunks
- 1 bunch asparagus, stems removed
- 1 pound (about 4-1/2 cups) baby red potatoes, halved or quartered
- 1 medium red bell pepper, cut into 1 - 1-1/2 inch chunks
- 3/4 tablespoon dried oregano
- 3/4 tablespoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried basil
- Freshly cracked pepper and sea salt
- Optional: fresh herbs (such as thyme, parsley, rosemary) to garnish
For the breakfast casserole:
- 6 large Simple Truth Organic cage-free eggs
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon seasoning salt or garlic powder (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- roasted vegetables see above
For the roasted veggies:
- Preheat oven to 400ºF. Use a large (11x17-inch) or 2 smaller sheet pans and set aside. Prepare the veggies: peel the carrots and cut into large chunks (if they are thick do 1 inch chunks if they are thinner do 1-1/2 inch chunks), chop stems off of asparagus tips and discard, halve the baby red potatoes (quarter especially large ones), remove ribs and seeds from red bell pepper and cut into large 1 inch to 1-1/2 inch chunks/slices.
- Place all the prepared vegetables in a large bowl and toss with oil and seasonings. I like to mix all of my seasonings in a small bowl before adding to the vegetables to ensure they are all evenly incorporated.
- Place veggies evenly (do NOT overlap or you'll steam the veggies instead of roasting them) on the prepared baking sheet(s). Add salt and pepper to taste (I add about 1/4 teaspoon sea salt and about 1/4 teaspoon pepper).
- Place on middle rack in oven and bake for 35 to 40 minutes. You can flip veggies after about 20 minutes of roasting, but I don't.
- Remove from the oven and enjoy immediately or allow to cool slightly and use for the breakfast casserole.
For the breakfast casserole:
- 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 almond 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!