This Vegetarian Breakfast Casserole is LOADED with veggies, flavor and is the perfect thing to make as part of meal prep! It makes great leftovers that are easy to reheat and eat and can be easily adapted to fit many different eating styles.
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 first meal of the day on a healthy, veggie-loaded foot really sets the tone for an overall great day.
If you eat a filling and nourishing breakfast, your body will have all the lovely fuel it will need to keep you grounded, sane and plugging along until it’s time for a healthy nourishing lunch. Sounds like a great idea, doesn’t it? Yes, of course it does! But we live in the real world where some (okay many) don’t have the time 7 days a week to leisurely make a hearty breakfast. Most of us can’t remember our first names before that first cup of coffee, much less be creative enough to make a nutrient-dense breakfast.
This Vegetarian Breakfast Casserole is my answer to the issue of what to eat for breakfast on the days that my brain isn’t capable of safely working the oven before 8am but I need something with a little more oomph than a smoothie. It’s loaded with colorful veggies, lovely starchy sweet potatoes and protein-rich eggs. Add a little pesto for some added flavor and pop this veggie-loaded wonder into the oven.
Use different vegetables. There are so many vegetables that would work well in this recipe. You can add 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 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 into the egg mixture about a cup of shredded mozzarella or cheddar or diced fresh mozzarella 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!
How to store and reheat this breakfast casserole
This is a great dish 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?
Vegetarian Breakfast Casserole
- 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
- 1/3 cup milk of choice
- 1/4 cup pesto store-bought or homemade pesto, dairy-free if desired
- 4 small tomatoes such as Roma or on-the-vine
- 1/4 cup snipped chives or sliced green onions
- 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 potato 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 potato starts 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 potato 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.
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!