Description
This Healthy Veggie-Packed Breakfast Casserole is a nutritious and satisfying way to start your day. Perfect for meal prep or family breakfasts, it combines roasted vegetables, eggs, and cheese in a flavorful dish.
Ingredients
Scale
- 6 large eggs
- 1 cup milk (or a dairy-free alternative like almond milk)
- 1/2 cup shredded cheddar cheese
- 2 cups diced sweet potatoes
- 1 cup chopped spinach
- 1/2 cup diced bell peppers (red or yellow)
- 1/2 cup diced onions
- 1/2 cup sliced mushrooms
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 375°F (190°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes, flipping halfway through.
- Sauté the Vegetables: In a skillet, heat a tablespoon of olive oil over medium heat. Add onions, bell peppers, and mushrooms, cooking for 5-7 minutes until softened. Stir in the spinach and cook until wilted. Remove from heat.
- Make the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until well combined. Stir in the shredded cheddar cheese.
- Assemble the Casserole: Lightly grease a 9×13-inch baking dish. Spread the roasted sweet potatoes evenly at the bottom, layer the sautéed vegetables on top, and pour the egg mixture over.
- Add the Topping and Bake: Sprinkle shredded mozzarella cheese over the casserole and garnish with chopped fresh parsley. Bake uncovered at 375°F (190°C) for 25-30 minutes until the eggs are set and the cheese is bubbly.
Notes
- Freeze the casserole after baking for up to 2 months. Reheat in the oven at 350°F (175°C).
- Customize with additional vegetables like zucchini or kale.
- Make it keto-friendly by replacing sweet potatoes with more mushrooms or spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 200 mg
Keywords: Healthy Breakfast Recipes, Vegetable Casserole, Brunch Ideas, Egg-Based Recipes