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.
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!
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.