Name: Roasted Veggie Breakfast Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 sweet potato (cut into small cubes); 1 onion (diced); 1 red bell pepper (diced); 8 ounces baby bella mushrooms (chopped); 12 large eggs (room temperature); 1 tablespoon olive oil; 1 cup half and half; 5 ounces spinach (chopped); 1 1/2 teaspoons salt (divided); 1 teaspoon thyme; 1/2 teaspoon pepper; 4 ounces goat cheese (crumbled)

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Every Sunday morning, I find myself craving something hearty and fulfilling, and that’s when my Roasted Veggie Breakfast Casserole comes to the rescue. Imagine gathering around the table with family and friends, the aroma of roasted vegetables wafting through the air and the anticipation of a warm slice of this delightful casserole. This dish is not just a meal; it’s a celebration of flavors, colors, and the joy of sharing a wholesome breakfast together. As I take my first bite, the combination of the tender sweet potato, vibrant peppers, and creamy eggs creates a symphony of tastes that dance on my palate.

Preparing the Roasted Veggie Breakfast Casserole is a ritual that brings me joy. I love the simplicity of chopping fresh vegetables and tossing them together, knowing they will transform into a comforting dish that everyone will enjoy. It’s also a fantastic way to make use of seasonal produce, catering to my desire for both taste and nutrition. Whether it’s a busy weekday or a leisurely weekend brunch, this casserole is versatile enough to shine on any occasion. Plus, it’s easy to make in advance, allowing me to savor those precious moments with my loved ones without being stuck in the kitchen.

Recipe Snapshot

Total Time:
55 mins

Prep Time:
10 mins

Cook Time:
45 mins

Difficulty:
Medium

Calories:
280 kcal

Protein:
14 g

Diet:
Paleo, Gluten-Free, AIP

Fat:
18 g

Tools Used:
Oven, Baking Sheet, Frying Pan, Whisk, Mixing Bowl, Chef’s Knife, Cutting Board

The Charm of This Roasted Veggie Breakfast Casserole

1. Nutrient-Rich Ingredients

What I love most about the Roasted Veggie Breakfast Casserole is the bounty of nutrients packed into every slice. The use of fresh vegetables like sweet potato, spinach, and bell peppers not only adds vibrant colors but also contributes essential vitamins and minerals. This dish is a great way to start your day on a healthy note.

2. Perfect for Meal Prep

This casserole is a lifesaver for busy mornings! I often prepare it in advance, allowing me to cut down on cooking time during the week. Just slice it up and reheat as needed, making breakfast a breeze! It’s also a fantastic option for brunch gatherings, as it serves a crowd easily.

3. Customizable Based on Taste

One of the beauties of this recipe is its adaptability. Feel free to swap out vegetables or add your favorites. Want to throw in some kale or zucchini? Go for it! The Roasted Veggie Breakfast Casserole is a canvas waiting for your culinary creativity.

4. Comfort Food Redefined

This casserole truly redefines comfort food. The creamy texture of the eggs combined with the roasted veggies creates a filling dish that warms the soul. It’s the kind of food that makes you feel good inside and out.

5. A Dish for All Seasons

Whether it’s the cozy months of fall or the bright days of spring, this casserole fits right in. The ingredients can easily be adapted to reflect the season, allowing you to enjoy this delightful dish all year round.

Everything You Need for Roasted Veggie Breakfast Casserole

When it comes to the ingredients for the Roasted Veggie Breakfast Casserole, each element plays a vital role in creating a delicious harmony of flavors. The star ingredients include earthy sweet potatoes, protein-rich eggs, and creamy goat cheese. Together, they create a well-rounded dish that is satisfying and nourishing.

1 sweet potato, cut into small cubes: The sweet potato adds a natural sweetness and a hearty base for the casserole, making it filling and nutritious.
1 onion, diced: Onions bring a fragrant base to the dish, caramelizing beautifully to enhance the overall flavor.
1 red bell pepper, diced: This pepper adds a pop of color and a sweet crunch, balancing the flavors perfectly.
8 ounces baby bella mushrooms, chopped: The earthy taste of these mushrooms enriches the casserole, adding depth and texture.
12 large eggs, room temperature: Eggs are the heart of the casserole, providing richness and protein to keep you satisfied throughout the morning.
1 tablespoon olive oil: A drizzle of olive oil helps to roast the vegetables, enhancing their flavor and texture.
1 cup half and half: This adds creaminess without being too heavy, creating a luxurious texture.
5 ounces spinach, chopped: Spinach adds a nutritious, leafy green element that blends beautifully with the other ingredients.
1 1/2 teaspoons salt, divided: Salt is essential for enhancing all the flavors in the dish.
1 teaspoon thyme: Thyme complements the vegetables with its fragrant herbaceous notes.
1/2 teaspoon pepper: A touch of pepper adds a slight heat, balancing the flavors.
4 ounces goat cheese, crumbled: The tanginess of goat cheese elevates the casserole, making it indulgent and delicious.

Cooking Instructions for Roasted Veggie Breakfast Casserole

Let’s dive into the cooking process of the Roasted Veggie Breakfast Casserole. The steps are simple, allowing you to enjoy a delicious breakfast in no time. Follow these easy instructions to create a hearty and flavorful dish that will impress.

Preheat your oven to 425˚F. This initial step is crucial as it will help to roast the vegetables perfectly, bringing out their natural sweetness and flavors.
Toss the cubed sweet potato, diced red pepper, onion, and chopped mushrooms in a mixing bowl with the olive oil and 1/2 teaspoon salt. Ensure that all the vegetables are evenly coated with oil.
Spread the seasoned vegetables on a baking sheet in a single layer. Roast them in the oven for 14 to 18 minutes, or until the sweet potato is tender and slightly golden, which enhances the flavors.
While the vegetables roast, whisk together the eggs, half and half, remaining salt, pepper, and thyme in a large bowl. Make sure the mixture is well combined and fluffy.
Once the vegetables are ready, remove them from the oven and let them cool slightly. Transfer the roasted veggies to a 13×9 inch baking dish, spreading them evenly across the bottom.
Add in the chopped spinach and sprinkle the goat cheese crumbles over the vegetables. The cheese will melt beautifully, adding a delicious creaminess to the dish.
Pour the egg mixture evenly over the vegetable and cheese layer. Gently shake the dish to help the egg mixture distribute evenly throughout.
Place the dish back in the oven and bake for 30 to 40 minutes, or until the center of the casserole is cooked through and set, with a golden top.
Once done, remove the casserole from the oven and let it cool for a few minutes before slicing. Cut it into 12 to 15 slices for serving.
Serve warm and enjoy the comforting flavors of your Roasted Veggie Breakfast Casserole with friends and family!

Things Worth Knowing

Ensure Even Roasting: To achieve that perfect caramelization, make sure the vegetables are spread out on the baking sheet without overlapping.
Egg Whisking Tip: Whisk the eggs thoroughly to incorporate air, resulting in a fluffier texture in the finished casserole.
Storage Method: Store leftovers in an airtight container in the refrigerator for up to four days.
Reheating Instructions: Reheat individual slices in the microwave or cover the whole dish in the oven at 350°F to warm through.

Ways to Adapt This Recipe

The Roasted Veggie Breakfast Casserole can easily be tailored to suit your preferences. Here are some great ways to adapt this recipe:

Storage: Store any leftovers in the fridge for up to four days. Make sure to place them in an airtight container.
Freezing: You can freeze this casserole for up to six months. Before freezing, allow it to cool completely, then cover tightly with plastic wrap and foil.
Pairing: Serve with a fresh mixed greens salad for a light and nutritious meal.
Vegetable Variations: Feel free to substitute any vegetables you love or have on hand, such as zucchini or kale.
Cheese Options: If you’re not a fan of goat cheese, try using feta or shredded cheddar for a different flavor.
Meal Prep-Friendly: This recipe can be made ahead of time and reheated in the mornings, making it perfect for busy days.

Serving Options for Roasted Veggie Breakfast Casserole

When it comes to serving the Roasted Veggie Breakfast Casserole, the possibilities are endless. Here’s how you can enjoy this dish:

Brunch Gatherings: This casserole is an ideal centerpiece for brunch. Pair it with fresh fruit and pastries to create a delicious spread.
Seasonal Occasions: Whether it’s a cozy fall morning or a spring gathering, this dish fits perfectly into seasonal menus.
Family Meals: Serve it for a comforting family dinner, accompanied by a simple green salad and crusty bread.
Breakfast for Dinner: Who says you can’t have breakfast for dinner? This casserole is great any time of day!
Individual Portions: Cut into smaller squares for easy serving at parties or gatherings.
Leftovers: It’s delicious as leftovers, making it a fantastic choice for meal prep or to enjoy throughout the week.

FAQ

Absolutely! One of the best things about the Roasted Veggie Breakfast Casserole is its flexibility. You can mix and match vegetables based on what you have on hand or your personal preferences. Feel free to add zucchini, broccoli, or even kale for a nutritious twist. Just remember to adjust the cooking time if you’re using vegetables that require longer cooking.

Yes! The Roasted Veggie Breakfast Casserole is perfect for meal prep. You can prepare it in advance and store it in the refrigerator for up to four days. Just slice it into individual portions and reheat as needed. This makes it an ideal option for busy mornings when you want a satisfying breakfast without spending too much time in the kitchen.

To store leftovers of your Roasted Veggie Breakfast Casserole, place them in an airtight container and refrigerate. It will last for about four days in the fridge. For longer storage, you can freeze it. Make sure to let it cool completely before wrapping it tightly and placing it in the freezer. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat in the oven or microwave.

Yes, if you’re looking for a dairy-free option or simply want to skip the cheese, you can definitely make the Roasted Veggie Breakfast Casserole without it. The eggs and vegetables will still create a delicious and satisfying dish. You might also consider adding nutritional yeast for a cheesy flavor without the dairy.

Conclusion

The Roasted Veggie Breakfast Casserole stands out as a delightful and nutritious option for any meal. With its blend of fresh vegetables and protein-rich eggs, it’s a dish that satisfies both your hunger and taste buds. I encourage you to try making it for your next brunch or family gathering. You won’t regret the joy it brings to your table!