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Home » Recipes » Breakfast » Rainbow Veggie Breakfast Casserole

Rainbow Veggie Breakfast Casserole

By Taesha Butler April 4, 2021 (Updated February 26, 2023) 27 Comments

Servings10 servings
Prep Time10 mins
Cook Time45 mins
Jump to Recipe
5 from 4 votes

This Vegetarian Breakfast Casserole with egg is LOADED up with all the colorful mixed veggies: sweet potatoes, broccoli, bell peppers, and more! It’s a great option for breakfast meal prep—leftovers are quick and easy to reheat. Unlike a lot of breakfast casseroles, this recipe doesn’t use hash browns!

A dish of vegetarian breakfast casserole on the table with a slice on a plate in the background.

Breakfast is supposed to be the most important meal of the day, right? Well, I personally think all the meals are equally important (I couldn’t possibly play favorites), but I do believe that starting out the morning with a veggie-loaded breakfast recipe can really set the tone for an overall great day. 

Personally, I have found that a savory breakfast full of protein + veggies is the magical way to start the day (Try my Broccoli and Egg Breakfast Bake). I started the day feeling fueled, satisfied, and on a veggie-loaded foot.

This Vegetarian Breakfast Casserole is one of my favorite savory veggie packed breakfasts to make ahead of time. It’s loaded with colorful veggies (sweet potatoes, broccoli, bell peppers, tomatoes) and protein from eggs. The addition of pesto to this veggie breakfast casserole brings it next level in the flavor department. Since this recipe makes 10 servings, it is great to make for a crowd. Or, I love to make it during my weekly meal prep, store it in the fridge, and reheat a slice each morning in the oven or air-fryer. It is naturally gluten free along with being vegetarian, but you can make it dairy-free with a few small modifications.

Process shot for how to make vegetarian breakfast casserole.

Suggested adaptations

Use different vegetables. There are so many vegetables that would work well in this Vegetable Breakfast Casserole. You can use zucchini, cauliflower, greens like spinach or kale, peas, etc. Frozen vegetable will also work well, just make sure whatever vegetable you use in this recipe is mostly cooked through before you add the egg mixture on top.
 
Don’t like or have sweet potato? Regular potato varieties, such as Yukon Gold, would work well in this recipe, too.
 
Add cheese! Stir in about a cup of shredded mozzarella or cheddar or diced fresh mozzarella to the egg mixture to give the dish lots of extra yummy flavor.
 
Make it dairy-free. Be sure to use or make a dairy-free pesto (Trader Joe’s carries a good one!) and use an unsweetened, unflavored dairy-free milk.

Vegetarian not needed? Adding some cooked bacon or cooked breakfast sausage to this breakfast casserole would add wonderful flavor!

A slice of vegetarian breakfast casserole on a plate with a fork. The rest of the casserole is next to the plate.

How to store and reheat this breakfast casserole

This veggie breakfast casserole is great to make ahead and keep in the fridge for a veggie-packed breakfast or quick meal any time of day. It will keep, well covered, in the refrigerator for 4 to 5 days.

I like to just cover the whole baking dish with foil for easy storage and then pop it into an oven at 350℉ to warm up for about 15 minutes. I keep foil on to prevent extra browning of the eggs.

If you prefer to reheat by the slice, you can use a toaster oven or pop a piece into a microwave to warm up on half power for about 30 seconds.

Other veggie-loaded breakfast recipes you will love

  • Healthy Apple Carrot Pancakes
  • Breakfast Pumpkin Soufflé
  • Healthy Zucchini Bread
  • Healthy Veggie-Loaded Egg Cups
  • Veggie-Loaded Breakfast Cookie Recipe
  • Sweet Potato Peanut Butter Muffins
  • Mini Butternut Squash Blueberry Muffins
  • Healthy Carrot Pumpkin Muffins
  • Blueberry Cauliflower Oatmeal

Did you try this Vegetarian Breakfast Casserole and now you’re hungry for more? 

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A slice of vegetarian breakfast casserole on a plate with a fork and strawberries.
Print Recipe
5 from 4 votes

Rainbow Veggie Breakfast Casserole

This Vegetarian Breakfast Casserole with egg is LOADED up with all the colorful mixed veggies: sweet potatoes, broccoli, bell peppers, and more! It’s a great option for breakfast meal prep—leftovers are quick and easy to reheat. Unlike a lot of breakfast casseroles, this recipe doesn’t use hash browns!
Prep Time10 mins
Cook Time45 mins
Course: Breakfast, Main Course
Cuisine: American
Diet: Vegetarian
Keyword: breakfast bake, healthy breakfast, vegetarian breakfast
Servings: 10 servings
Calories: 156kcal
Author: Taesha Butler

Ingredients 

  • 3 teaspoons olive oil or avocado oil divided
  • 1 large sweet potato washed and cut into ½-inch dice
  • 1 teaspoon salt divided and to taste
  • black pepper to taste
  • 2 cups small broccoli florets
  • 1 bell pepper cut into ½-inch dice
  • 10 large eggs
  • ⅓ cup milk of choice
  • ¼ cup pesto store-bought or homemade pesto, dairy-free if desired
  • 4 small tomatoes such as Roma or on-the-vine
  • ¼ cup snipped chives or sliced green onions

Instructions 

  • Preheat oven to 425℉. Grease a large baking dish (9-by-13 inch) with a teaspoon of oil (or use oil spray if you prefer).
  • Place diced sweet potatoes in the baking dish. Drizzle with a teaspoon of oil and sprinkle with a pinch of salt and a few grinds of black pepper. Toss to coat, then spread into an even layer. Roast until the potatoes start to soften and brown, about 15 minutes.
  • Toss the broccoli and peppers with the remaining teaspoon of oil and season with salt and pepper. Scatter the broccoli and peppers over the partially cooked sweet potatoes, then continue to roast. Cook until the broccoli tops begin to brown, about 10 minutes.
  • Meanwhile, in a large bowl, whisk together the eggs, milk, and pesto. Season with a pinch of salt and a few grinds of black pepper. Cut tomatoes crosswise into 4 to 5 slices and set aside.
  • Once vegetables are browned, remove the pan from the oven. Reduce the oven temperature to 350℉.
  • Whisk the egg mixture again to make sure everything is well combined then pour it over the vegetables. Place sliced tomatoes over the top of pan in rows, then scatter with half of the chives or green onions.
  • Bake until cooked through and the center of the casserole is firm, 20 to 25 minutes.
  • Allow to cool for 5 to 10 minutes, sprinkle with remaining chives/green onions, then slice into squares. Serve warm or at room temperature. Store leftovers in fridge for up to 4 days.

Nutrition

Calories: 156kcal | Carbohydrates: 12g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 392mg | Potassium: 371mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6048IU | Vitamin C: 38mg | Calcium: 73mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Breakfast, Gluten-Free, Meal Prep, Vegetarian Tagged With: bell pepper, broccoli, sweet potato, tomatoes

Previous Post: « Veggie-Loaded Breakfast Cookie Recipe
Next Post: Spinach Chickpea Baked Feta Pasta »

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    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

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    Recipe Rating




    Comments

  1. Kelli Kehler

    December 18, 2016 at 8:56 pm

    Looks great! Do you think it would do well to be assembled and refrigerated before baking, say the night before?

    Reply
    • Taesha Butler

      February 26, 2023 at 8:35 am

      I would say you could roast the veggies the night before but I would add the eggs right before baking!

      Reply
  2. Alex from Happy Body Formula

    December 19, 2016 at 4:26 pm

    I love the broccoli peaking out! I am wondering the same as Kelli – it seems like it would fare well in the fridge for a quick pop in the oven in the morning.

    Reply
  3. Renee Kohley

    December 19, 2016 at 4:35 pm

    Love all those veggies! What a great start to the day – my girls would totally eat this right up! I love that most of this can be done the night before too!

    Reply
  4. Karly

    December 19, 2016 at 5:13 pm

    This is exactly the health kick I need in the mornings… especially during the holiday season! Looks awesome!

    Reply
  5. Emily @ Recipes to Nourish

    December 19, 2016 at 5:23 pm

    This looks delicious! LOVE how many veggies you packed into this! Such a great way to start the day!

    Reply
  6. Halle @ Whole Lifestyle Nutrition

    December 20, 2016 at 12:14 am

    I could not agree more that you need a healthy and hearty breakfast to start your day out…makes all the difference in the world! Can’t wait to try this recipe!

    Reply
  7. Irena from Eat Drink Paleo

    December 20, 2016 at 1:45 pm

    Worthy of being packed up for both breakfast and lunch on a busy day! This looks fantastic – I love that the broccoli has a chance to crisp up a bit while baking too.

    Reply
  8. ChihYu

    December 20, 2016 at 7:25 pm

    Love this breakfast casserole recipe ! Looks colorful, delicious, and nutritious !

    Reply
  9. cristina

    December 20, 2016 at 8:12 pm

    broccoli and eggs are my favorite!! looks divine <3

    Reply
  10. Katja

    December 20, 2016 at 11:38 pm

    I need to eat more vegetables for breakfast! This is perfect!

    Reply
  11. stacey

    December 21, 2016 at 12:18 am

    Looks like a tasty way to get in more veggies. ~ stacey

    Reply
  12. Jessica DeMay

    December 21, 2016 at 12:34 am

    I love all the veggies in this- an awesome way to start the day! I always make a big egg dish like this on Sunday and eat it all week. This one looks so delicious!

    Reply
  13. Rachel Ball

    December 21, 2016 at 4:29 am

    Love the gorgeous light illuminating this… Really evokes the morning… 😀

    Reply
  14. Real Food with Dana

    December 21, 2016 at 4:02 pm

    Always looking for a great breakfast casserole to switch up my weekly routine 🙂 Looks amazing!!

    Reply
  15. Kari | Get Inspired Everyday!

    December 21, 2016 at 10:16 pm

    What a great start to the day, and I’d probably make a huge batch to take leftovers for lunch because this looks right up my alley! 🙂

    Reply
  16. Michele SPring

    December 21, 2016 at 11:44 pm

    I absolutely love casseroles and there just aren’t enough of them (yet) on Paleo! But this looks perfect for those busy mornings when we are rushing to get everyone out of the house on time!

    Reply
  17. Kelly Bejelly

    December 22, 2016 at 8:52 pm

    What a great casserole you have here! I must admit, I was giggling to myself when you motioned not being able to turn on the oven. That is exactly how I feel when I get up in the morning, can’t wait to try this one! ^5 sista

    Reply
  18. Becky Winkler (A Calculated Whisk)

    December 23, 2016 at 1:53 pm

    This looks great! So many delicious veggies!

    Reply
  19. Carrie Forrest

    December 26, 2016 at 10:45 pm

    Wow! This one is definitely going on my “to-make” list. I think this is going to make many families’ holiday just a little brighter. Thanks for sharing and happy holidays!

    Reply
  20. Carrie

    March 27, 2017 at 10:58 pm

    Is that really just 1/2 of a sweet potato or is that a typo?

    Reply
    • Taesha Butler

      April 5, 2017 at 3:08 am

      Really just 1/2 a sweet potato. Most sweet potatoes tend to be pretty large, so a little goes a long way. But if your sweet potato is on the small side, using all of it would be fine.

      Reply
  21. Amber

    October 27, 2017 at 3:49 am

    I made this for breakfast this week and honestly I found it to be pretty dry and bland. I ended up adding bacon midweek and that helped give it some flavor. Honestly though, I think this recipe has potential but needs some further exploration.

    Reply
    • Taesha Butler

      October 29, 2017 at 4:53 pm

      Thank you for your feedback, Amber! There are so many ways to adapt this recipe to fit your personal tastes! Bacon sounds like a great addition to add a richer flavor! I love to add avocado on top of mine and my husband slathers his in hot sauce!

      Reply
  22. Melanie Johnson

    April 19, 2018 at 5:43 pm

    Hello! Looks delicious, wondering on about how many servings for this recipe?!

    Reply
  23. Denise

    February 18, 2023 at 4:58 pm

    5 stars
    The Rainbow Veggie Breakfast Casserole is delicious! My 16 year old likes it, YIPPEE!!! Thank you for giving us yummy recipes!!!

    Reply
    • Taesha Butler

      February 19, 2023 at 2:55 pm

      Yay! Such a win!

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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