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.
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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
- Healthy. This is packed with protein from the eggs, and an abundance of vitamins and minerals from the vegetables. It’s gluten free and dairy free, as written.
- Convenient and easy to make. 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!
- Delicious. The whole family will enjoy this! It’s also great for when you’re serving guests because it easily accommodates variations. Great for making ahead, too!
- Great for the holidays. Not only is this a great meal for everyday, it would make a great addition to your Christmas morning breakfast or Easter brunch spread!
Absolutely delicious!! I sauteed broccoli, kale, mushrooms and red bell pepper. Served with sliced avocado on the side. I love being able to make up my own combination of veggies as to what I already have in my refrigerator. I will be making this again and again!!
— Linda
Ingredients needed
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:
- Eggs. This recipe uses half a dozen eggs. Feel free to add up to about 3 more, if you’d like. You could even do a combination of some egg whites with whole eggs.
- 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. Because the veggies we used were already seasoned, we just added a little extra salt and 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:
- Prep. Start by preheating the oven and spraying your baking dish with nonstick cooking spray.
- Beat eggs. In a medium to large bowl, whisk together the eggs, milk and seasonings. If your veggies are already seasoned, you really don’t need to worry about additional seasonings.
- Place vegetables in pan. Add about 1 1/2 cups (depending on preference) of roasted veggies to the bottom of the baking dish.
- Add eggs to 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. Place in oven and bake casserole for about 30 minutes and until set.
- Serve. Once the breakfast bake is fully cooked, remove it from the oven and allow it to cool for about 10 minutes. Slice and enjoy!
Expert tips
- Seasonings. If the cooked vegetables you’re using are pre-seasoned, you may want to hold off on adding other spices, salt and pepper until after you taste the finished product. You definitely don’t want your breakfast to be too salty.
- Adding vegetables. No matter what combination of veggies that you’re adding, be sure that it is not over about 3 cups.
- Double the recipe. As written, this casserole serves about 6 people. If you’re serving a crowd, feel free to double it and make it in a 9×13-inch pan for serving 12 people.
Frequently asked questions
This egg casserole as written is very low in calories and fat because there is no added cheese or meat. In one large serving, there is approximately 124 calories, 13 grams of carbs, 9 grams of protein and 5 grams of fat. See the recipe card for more nutrition information.
You don’t have to, but you can fully assemble the casserole up to 1 day in advance, and store it unbaked and covered in the refrigerator. When you’re ready to bake, let the casserole come to room temperature while you preheat the oven, then bake it as directed.
If properly stored this breakfast casserole will keep fresh for up to about 5 days.
Variations
Feel free to mix and match veggies and ingredients to make this dish. 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, pork sausage, cooked diced ham or cooked crumbled bacon.
- Vegetables. You can add your favorite cooked vegetables to the casserole such as sautéed onions, peppers, sweet potato, 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 sharp cheddar cheese over the top before baking.
- Extra add-ins. Consider adding red pepper flakes for a little heat and your favorite fresh herbs or green onions for more flavor!
Serving suggestions
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
- yogurt
- toast with butter or peanut butter
- a slice of apple streusel bread or banana bread
- pancakes, French toast or waffles
Storage & freezing recommendations
This 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 leftovers 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).
- To freeze. 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 Muffins
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
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 a 9×9-inch (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 leftovers 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.
Did you make this recipe?
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Super yummy! Thank you!
So happy you enjoyed!
Absolutely delicious!! I sauteed broccoli, kale, mushrooms and red bell pepper. Served with sliced avocado on the side. I love being able to make up my own combination of veggies as to what I already have in my refrigerator. I will be making this again and again!!
Yay! So happy to hear you enjoyed. Your veggie mixture sounds delicious!