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Roasted Veggie Breakfast Casserole

Roasted Veggie Breakfast Casserole

By: Amber Goulden
5 — Votes 2 votes
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
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 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!