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!
– Preheat oven. Grease a large baking dish with oil. – Place diced sweet potatoes in the baking dish. Drizzle some 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.
– Toss the broccoli and peppers with the remaining 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. – Meanwhile, in a large bowl, whisk together the eggs, milk, and pesto. Season with salt and black pepper. Cut tomatoes crosswise into slices and set aside.
– Once vegetables are browned, remove the pan from the oven. Reduce the oven temperature. – 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 chives or green onions.
– Bake until cooked through and the center of the casserole is firm. – Allow to cool, 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.