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Vegetarian Breakfast Casserole

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.
Prep Time10 mins
Cook Time45 mins
Course: Breakfast, Main Course
Cuisine: American
Keyword: breakfast bake, healthy breakfast, vegetarian breakfast
Servings: 10 servings
Calories: 156kcal

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
  • 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

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 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.

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