This Roasted Veggie Breakfast Casserole is the marriage of a sheet pan dinner with a breakfast casserole. Veggies and breakfast sausage are browned/roasted together in the oven before they’re transformed into a breakfast that can be enjoyed all week.

Roasted Veggie Breakfast Casserole

This casserole is BIG …just the way I like it. If you, too, enjoy a hearty breakfast but don’t always have the time (or energy) to spend making it each morning, I highly encourage you consider a breakfast casserole.  This Roasted Veggie Breakfast Casserole, especially. We have a ton of other breakfast casseroles on the blog already, and I also highly recommend this Clean Start Paleo Breakfast Casserole as a personal favorite as well!

Here’s how it goes: grab an abundance of lovely vegetables that strike your interest! For this version, I grabbed some eggplant, asparagus, bell peppers, and purple (technically, “red”) onions. Give those veggies a rough chop and then spread them out on 1 to 2 baking sheets. If you’re pro-breakfast meats, this is where this casserole gets even MORE fun! Grab a pound of breakfast sausage and drop it in little clumps (raw) over the veggies. This way, the sausage will brown while the veggies roast and the whole happy family will come out of the oven ready to be tossed in a casserole dish. No need to brown sausage elsewhere, you can knock that out in the oven!

If you’re looking for more grab and go breakfast options, give these recipes a try: copycat Starbucks egg bites (SO good!), balanced breakfast egg cups, frozen breakfast sandwiches – YUM!

Roasted Veggie Breakfast Casserole
Roasted Vegetables
Roasted Veggie Breakfast Casserole

As soon as the sausage is browned and the veggies are wilted and looking scrumptious, pull them from the oven and scrape into a casserole dish. Crack your eggs, give them a whisk, and pour over the top. From HERE, you can choose your own adventure! If you’re pro-cheese, add cheese! If you’ve got a favorite spice blend, use that on top! I chose the Bagel Balanced Bites Blend for the top of mine.

Bake the eggs until they’re set, let it cool just a bit, and then serve up your Roasted Veggie Breakfast Casserole squares. Note that unless you’re feeding 10 people, you’re probably going to have leftovers. This keeps/reheats REALLY well (I just use the microwave), but you could also freeze a few squares. To freeze, I recommend wrapping individual servings in parchment paper or dropping them into bags.

I hope you enjoy this sheet pan prep turned casserole idea!

Roasted Veggie Breakfast Casserole

4.91 — Votes 10 votes
By Amber Goulden
Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Servings: 12 servings
This roasted veggie breakfast casserole is a tasty and nutritious way to start your day! Make it ahead for the week or use it to feed a big crowd for brunch.


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:


  • Preheat the oven to 375 F.
  • 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.
  • In a large bowl, whisk together eggs, salt, and pepper.
  • Add vegetables and sausage to a deep 9×13 inch baking dish. Pour the eggs over the vegetables, then sprinkle on bagel spice blend.
  • 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).
  • Let the casserole cool for 5-10 minutes, then cut and serve!


Calories: 392kcal | Carbohydrates: 6g | Protein: 24g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 382mg | Sodium: 868mg | Potassium: 528mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1446IU | Vitamin C: 30mg | Calcium: 73mg | Iron: 3mg

Additional Info

Course: Breakfast
Cuisine: American
Servings: 12 servings
Calories: 392
Keyword: breakfast, casserole, eggs, low carb, meal prep, veggies

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Amber Goulden

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Recipe Rating


  1. 5 stars
    This is my go to recipe when I have a bunch of vegetables that need to be used asap. Easy and delicious way to incorporate all the veggies.

    1. Agreed!! Thanks so much for sharing this with us, Sarah!

  2. 5 stars
    Excellent recipe! I used zucchini, summer squash and beets from the garden… sooooo yummy! Also, I didn’t have a deep baking dish, so I split it into two baking dishes and cut one up into single portions for the freezer for later :).

    1. How smart! What great subs, and how smart to freeze in single portions! Thank you for taking the time to share with us. We really appreciate it! -Team FF

  3. Hi! I’m making this as a freezer meal in prep for postpartum. I have read through your freezer prep page which led me to this recipe! How long should this last in the freezer? I plan to cut into individual squares and wrap in parchment paper like you suggested. Thanks for helping me stay fed once this baby comes!

    1. Hi Victoria! That’s a great way to store your casserole! This recipe should last in the freezer for 3-6 months. So glad it will provide you nourishment in your postpartum period.

  4. Hi! I’m making this as a freezer meal in prep for postpartum. I have read through your freezer prep page which led me to this recipe! How long should this last in the freezer? I plan to cut into individual squares and wrap in parchment paper like you suggested. Thanks for helping me stay fed once this baby comes!

  5. Can I substitute mushrooms to use instead of eggplant? Can I add winter squash or substitute it for something else?

  6. So stupid question, the only 9×13 pan I have is just a regular pyrex 9×13 glass casserole dish…is that deep enough? 2 dozen eggs and 2 pounds of meat sounds like it may not fit…I also have a a regular depth 11×15 glass casserole dish, would that work better? I’m just picturing a TON of egg mixture 🙂

    Thanks Cassy, love your recipes 🙂