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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.
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!
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!
Ingredients
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:
- 24 large eggs
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon bagel spice blend
Instructions
- 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 9x13 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!
Robin Lewison says
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 🙂
Amber Link says
I’d go with the 11×15 just to be safe, this one was definitely on the deeper side!
Jessica says
Can I substitute mushrooms to use instead of eggplant? Can I add winter squash or substitute it for something else?
Amber Goulden says
Absolutely! You can use whatever veggies you like best here.
Victoria says
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!
Victoria says
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!
Melissa Guevara says
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.
Crystal Marston says
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 :).
Melissa Guevara says
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
Sarah Coats says
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.
Brandi Schilhab says
Agreed!! Thanks so much for sharing this with us, Sarah!
Madeleine Fox says
I try to stay away from eggs. Is there an egg substitute?
Brandi Schilhab says
Since the eggs make up the bulk of this breakfast casserole, subbing them would be really tricky. Check out some of our favorite egg-free breakfasts, though: Sheet Pan Sweet Potato Hash, Chorizo Potato Breakfast Meatballs, DIY Egg Free Breakfast. Enjoy!