Roasted Veggie Breakfast Casserole

Prep Time 00:15 Cook Time 01:15 Total Time 1:30 Serves 14


    For the Vegetables

    • 2 red bell peppers, cut into 1-inch pieces
    • 1 medium red onion, cut into 1-inch pieces
    • 1 medium eggplant, cut into 1-inch pieces
    • 1 bunch asparagus, thick stems discarded, cut into 1-inch pieces
    • 1 tablespoon extra virgin olive oil
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon pepper
    • 2 pounds bulk breakfast sausage (without casings)

    For the Casserole

    • 2 dozen eggs
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon bagel spice blend


    1. Preheat the oven to 375 F. 
    2. Place the chopped bell peppers, red onion, eggplant, and asparagus on one large, or two medium, sheet pans, then drop bite-sized pieces of the breakfast sausage on top of the vegetables and bake for 45 minutes, until caramelized.
    3. In a large bowl, whisk together eggs, salt, and pepper.
    4. Add vegetables and sausage to a deep 9x13 inch baking dish. Pour the eggs over the vegetables, then sprinkle on bagel spice blend.
    5. Bake the casserole for 30-35 minutes or until the center is firm (give it a shake and if it jiggles, it needs more time).
    6. Let the casserole cool for 5-10 minutes, then cut and serve!


    Recipe Notes

    © 2018 Fed & Fit. All rights reserved.