Roasted Veggie Breakfast Casserole
This Roasted Veggie Breakfast Casserole is the marriage of a sheet pan dinner and a casserole. Veggies and breakfast sausage are baked together in the oven before they’re transformed into a one-and-done breakfast that can be enjoyed all week long!
Servings: 12 servings
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 and drizzle with olive oil. 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!
Nutrition
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