This Baked Egg and Roasted Veggie Casserole is the perfect healthy breakfast that uses up all those leftover veggies in one single dish!
You guys this might be the EASIEST recipe I’ve ever made. Seriously.
After a full week of meal prepping, I had a ton of leftover veggies that I wanted to use up so I thought why not roast them in a casserole dish and throw some eggs on top! This dish is literally as simple as that. And it tastes so effortlessly delicious!! The perfect hearty breakfast to jump start your day that you can feel good about eating. It’s also a great way to use up any leftover vegetables just sitting around your kitchen that you don’t want to go to waste. I almost wish I had leftover bell peppers because I would have thrown those in too!
Why You’ll Love this Recipe
- Healthy, protein-packed breakfast or dinner that tastes delicious!
- Easy to prep and made all in one dish.
- This dish is customizable – clean out your fridge and throw in all your favorite ingredients.
- Can easily be made for a crowd right on a sheet pan, just double the recipe!
Ingredients You’ll Need
- sweet potatoes – you’ll need about 2 cups of sweet potatoes evenly cut into 1/2 inch cubes so that they cook evenly in the oven. I peeled my sweet potatoes, but feel free to leave the skin on for a boost of nutrition! If you don’t have sweet potatoes, you can use red or white potatoes, butternut squash or even pumpkin.
- broccoli – roasted broccoli might be my favorite thing in the whole world as it gets perfectly crisp and flavorful. You could also use sliced brussels sprouts, asparagus, green beans, bell peppers.
- red onion – adds a nice savory flavor to this dish as well as a pop of color. You could also a white or yellow onion, shallots or even sprinkle on some green onions after baking.
- eggs – adds essential protein to this dish and makes this a complete meal.
- olive oil – I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor (in my opinion).
- cheese – I sprinkled some grated gruyere cheese over top, but you could use any type of cheese you like best. Shredded cheddar cheese, mozzarella, feta cheese or parmesan all make great options.
- seasonings – a simple combination of salt, pepper and red pepper flakes for a kick of spice and to really make these flavors pop.
- fresh herbs – I topped this with some chopped fresh parsley, but you could add fresh cilantro, basil, dill, thyme, or even fresh chives.
How to Make Roasted Veggie Egg Casserole
- Roast veggies – In a large bowl, toss together sweet potatoes, broccoli and red onion with 2 tablespoons of olive oil and season with salt and pepper. Transfer the veggies to a baking dish or skillet coated with nonstick cooking spray and roast in the oven at 425 degrees F for 20 to 25 minutes, tossing veggies once halfway through.
- Crack the eggs on top – Remove the skillet or baking dish from oven and reduce oven temp to 400 degrees F. Using a spatula or spoon, create 5 little spaces for your eggs and crack one egg into each hole. Top with shredded cheese and bake an additional 6 to 10 minutes (depending on how you like your yolk), until egg whites are set and yolks begin to thicken. For a runnier yolk, 7 minutes seemed to be the best!
- Serve and enjoy! Season with additional salt, pepper and some red pepper flakes for spice and top with extra cheese and some fresh chopped parsley or green onions. I also like to drizzle a little sriracha over top for even more heat!
Tips, Tricks and Substitutions
- Change up the veggies. I like to use up whatever veggies I have leftover in my fridge so you can easily make this a seasonal dish. Butternut squash and brussels sprouts would taste amazing roasted together or you could sub white potatoes for the sweet potatoes, cauliflower instead of broccoli, or even add in additional veggies like bell peppers, zucchini, tomatoes or even some leafy greens like spinach or kale.
- Add more protein. You could also add some sliced chicken sausage to the skillet to cook along with veggies for some additional protein or add some cooked ground sausage or chorizo for an even more flavorful dish.
- Use a cup to easily add the eggs. This is a little trick I like to do that easily adds the eggs to the dish without breaking the yolks or making a mess in the pan. Simply crack one egg into a cup and slip the egg into the well of veggies in the skillet. Repeat this with all the eggs.
- Runny eggs vs. more cooked. Do you like a runnier egg? I find that baking the eggs for 7 minutes at 400 degrees gave me perfectly runny eggs, but all ovens are different. If you want the eggs more cooked, I suggest baking them for 10 minutes.
- Make for a crowd! This dish is great for a crowd because it is so easy to prepare. I recommend doubling the whole recipe and using a large sheet pain to ensure all the veggies and eggs have enough space and cook evenly.
How to Serve Roasted Veggie Egg Casserole
- Top with some fresh pico de gallo and avocado slices.
- Drizzle with this flavorful chimichurri sauce, my simple basil pesto, or even some sriracha for added spice.
- Serve with some whole grain toast or bagels.
- Makes a great side dish to these breakfast enchiladas or breakfast wraps.
- Not just for breakfast, this roasted veggie skillet makes a delicious and filling dinner too – we love this for meal prep!
Prepping and Storage
Leftovers will keep in the fridge for about 3 days in sealed, airtight containers, but make sure the eggs and vegetables have cooled completely before storing. When ready to reheat, simply warm this up in a skillet on the stove or reheat in the microwave until heated through.
More Breakfast Recipes You’ll Love
- Cheesy Salsa Egg Muffins
- Sausage and Veggie Egg Casserole
- Healthy Breakfast Enchiladas
- Mixed Berry French Toast Casserole
- Fluffy Pumpkin Pancakes
Hope you all enjoy this Baked Egg and Roasted Veggie Casserole and if you love this recipe as much as we do, please leave ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Baked Egg and Roasted Veggie Casserole
This Baked Egg and Roasted Veggie Casserole is the perfect healthy breakfast that uses up all those leftover veggies in one single dish!
Ingredients
- 3 cups broccoli florets
- 2 cups sweet potatoes, cubed
- 1 red onion, cut in wedges
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 5 eggs
- 1/2 cup shredded cheese, I used Gruyere
- Pinch of red pepper flakes, optional
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, toss together broccoli, sweet potatoes and red onion with olive oil and season with salt and pepper. Transfer veggies to a baking dish or skillet coated with nonstick cooking spray and roast for 20 to 25 minutes, tossing veggies once halfway through.
- Remove baking dish from oven and reduce oven temp to 400 degrees F.
- Using a spatula or spoon, create 5 little spaces for your eggs and crack one egg into each hole. Top with shredded cheese and bake an additional 6 to 10 minutes (depending on how you like your yolk), until egg whites are set and yolks begin to thicken. For runnier yolks, 7 minutes seemed to be the best!
- Sprinkle with red pepper flakes and additional salt and pepper, if needed.
Nutrition
Serving: 1/5th of recipe | Calories: 220kcal | Carbohydrates: 17.2g | Protein: 12g | Fat: 12.1g | Saturated Fat: 3.4g | Sodium: 435.2mg | Fiber: 3.4g | Sugar: 4.3g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I LOVE this idea! My two favorite things in one! And it doesn’t seem too complicated! Will definitely have to try!
I’m not gonna lie, I’d totally make a recipe if it was called “Lazy Girl Casserole.” Lazy or not though, this looks amazing.
This is genius! I have some veggies with their name all over this. What a great recipe!
An egg on top of anything makes the whole dish better! This looks awesome, love the idea!
What a great way to use up leftover veggies. And it’s so pretty too!
What a great way to use up leftover veggies! Love simple and effortless dishes like this that are still big on flavor and filling too! Such a great recipe to have in your back pocket to pull out on nights when you’re wondering what’s for dinner! Breakfast for dinner to the rescue! lol
This sounds like such a delicious breakfast. Love how everything’s made in one pan too!
This looks so delicious!
I love roasted veggies and eggs – such a good combo!
Izzy | Pinch of delight
This is such a great use for leftover veggies! I often eat veggies and eggs to use them up but never thought of making something like this casserole. Can’t wait to try it.
That looks and sounds delicious! I love roasted veggies and I love eggs but I never thought of putting them together like this! Genious!
You have sorted out my dinner tonight! (I know you speak about it as breakfast, but breakfast for dinner is the best thing ever so…)
xx,
E.
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