Healthy Breakfast Casserole

This healthy breakfast casserole is my go-to dish to serve for brunch. It's full of veggies with a secret layer of roasted sweet potatoes on the bottom!

I love a good frittata. Frittatas are my go-to choice for brunch if Jack and I are hosting a couple of people. Now that we’re living around more family here in Chicago, I’ve changed things up – this healthy breakfast casserole recipe is basically a frittata in casserole form. Why? Well, with a breakfast casserole, you get a lot more portions with no more work. It’s perfect if you’re hosting a Mother’s Day get-together with your family this weekend!

My Mom’s Vegetarian Breakfast Casserole

Speaking of moms, I borrowed (er…took?) this vegetarian breakfast casserole recipe from my mom. She first started making it around the time of my sister’s baby shower last spring and it has been her go-to brunch recipe ever since. My favorite part is the hearty layer of roasted sweet potatoes on the bottom. Since the sweet potatoes naturally sink to the bottom of the egg mixture, they create a beautiful and delicious base to this egg dish. My mom makes her recipe with bell peppers and zucchini, but I swapped in asparagus and peas to celebrate spring. With the addition of mushrooms and scallions, this healthy breakfast casserole recipe is positively packed with vegetables.

Breakfast Casserole Recipe Variations

I love this springy mix of asparagus, mushrooms, and peas, but this recipe is flexible. Feel free to swap in whatever veggies you enjoy! I recommend any of these variations:

• Use 1 1/2 cups chopped bell peppers in place of the mushrooms.
• Substitute 1 1/2 cups chopped broccoli or broccolini for the asparagus.
• Replace the peas with 1 cup halved cherry tomatoes.

I love the feta in this recipe, but if you’re a fan of goat cheese, try using it here! A layer of grated Parmesan or white cheddar would also be good.

Since I don’t drink regular milk, I used my go-to Almond Milk to whisk into the eggs. If you skip the feta, this healthy breakfast casserole recipe is entirely dairy-free, but I really love feta cheese’s tanginess in this one, so I don’t recommend leaving it out :).

Healthy Breakfast Casserole Serving Suggestions

If you’re serving this recipe as part of a big brunch, it would be great with any number of sweet breakfast items. Here are some recommendations:

• Healthy Banana Bread or Banana Pancakes
• Lemon Muffins or Chocolate Chip Banana Muffins
• French Toast or Baked Oatmeal with Blueberries
• Strawberry Banana Smoothies or a Healthy Green Smoothie

If you love this healthy breakfast casserole…

Be sure to check out this shakshuka or this frittata for your next brunch!

Thanks, mom, for the recipe!

Healthy Breakfast Casserole

rate this recipe:

5 from 23 votes

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 15 minutes mins

Total Time: 1 hour hr 30 minutes mins

Serves 10 to 12

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This healthy breakfast casserole is my go-to dish to serve for brunch. It's full of veggies with a layer of roasted sweet potatoes on the bottom.

Ingredients

• 2 sweet potatoes, cubed
• 10 to 12 ounces mixed mushrooms, (cremini mushrooms, quartered)
• 1 bunch asparagus, tender parts, chopped
• Extra-virgin olive oil, for drizzling
• 12 large eggs
• ½ cup almond milk
• 1 garlic clove, minced
• ½ to 1 teaspoon sea salt*
• ½ teaspoon black pepper
• 4 ounces crumbled feta cheese
• 1 bunch scallions, chopped
• 1 cup frozen peas, thawed
• Microgreens, optional, for garnish

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Instructions

• Preheat the oven to 400°F and line 2 baking sheets with parchment paper. On one baking sheet spread the sweet potatoes, on the other baking sheet spread the mushrooms and asparagus. Drizzle with olive oil and sprinkle with pinches of salt and pepper and toss to coat. Roast the sweet potatoes for 30 minutes. Place the baking sheet with the mushrooms and asparagus in the oven to roast during the final 10 minutes.
• In a medium bowl, whisk together the eggs, milk, garlic, salt, and black pepper.
• Reduce the oven temperature to 350°F. Lightly spray a 9x13-inch** baking dish with nonstick spray. Place all the sweet potatoes evenly in the bottom of the baking dish. Add half of the vegetables from the second baking sheet and spread out evenly. Sprinkle with the feta cheese, scallions, and peas.
• Pour the egg mixture evenly over the vegetables. Add the remaining mushrooms and asparagus.
• Bake for 40 to 45 minutes or until the eggs are set and the edges are lightly golden brown. Let the casserole sit for 10 minutes before slicing.
• Garnish slices with microgreens and season with additional salt and pepper, if desired.

Notes

* Use ½ teaspoon salt if using the feta cheese; use 1 teaspoon salt if omitting the feta cheese.
** Although the pan in the photo is a bit smaller than a 9x13, the recipe fits into a standard 9x13 pan. If you use a smaller pan, you'll need to use multiple pans.