Roasted Veggie Breakfast Casserole
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.
Prep Time15 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12 servings
Author: Amber Goulden
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
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!
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