Roasted Veggie Breakfast Casserole

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!

Course Breakfast, Main, Side Dish

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices of casserole

Calories 225

Author Kim

Ingredients

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

Instructions

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!

Notes

While it may be unconventional, this casserole pairs really nicely with a green salad. If greens aren't your thing for breakfast, then "breakfast for dinner" is always an option!

Nutrition