This Healthy Breakfast Casserole is a savory, wholesome dish that brings together fluffy eggs, tender veggies, and a hint of melted cheese in every bite.
Perfect for busy mornings, it’s prepped in just 15 minutes and bakes to golden perfection in about an hour.
The blend of textures—creamy, crisp, and hearty—makes it a satisfying start to your day. Plus, it’s packed with nutrients to fuel your morning without weighing you down.
Warm, aromatic, and bursting with flavor, this casserole is as versatile as it is delicious. Whether you’re serving a crowd or meal prepping for the week, it’s a fuss-free recipe that delivers comfort and nourishment.
The rich, savory notes of roasted vegetables and eggs meld beautifully, creating a dish that’s both indulgent and guilt-free. In just 90 minutes, you’ll have a breakfast masterpiece that’s sure to become a family favorite.
Ingredients for Healthy Breakfast Casserole
- 2 sweet potatoes, cubed (peeled or unpeeled, your choice)
- 10 to 12 ounces mixed mushrooms (cremini mushrooms, quartered)
- 1 bunch asparagus, tender parts, chopped
- Extra-virgin olive oil, for drizzling
- 12 large eggs
- ½ cup almond milk (or any milk of choice)
- 1 garlic clove, minced
- ½ to 1 teaspoon sea salt* (adjust to taste)
- ½ teaspoon black pepper
- 4 ounces crumbled feta cheese (substitute with goat cheese or omit for dairy-free)
- 1 bunch scallions, chopped
- 1 cup frozen peas, thawed
- Microgreens, optional, for garnish
Step-by-Step Instructions
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
- Prepare the vegetables: On one baking sheet, spread the sweet potatoes. On the other, spread the mushrooms and asparagus. Drizzle both with olive oil and sprinkle with pinches of salt and pepper. Toss to coat.
- Roast the sweet potatoes for 30 minutes. Add the baking sheet with mushrooms and asparagus to the oven during the final 10 minutes of roasting.
- Whisk the egg mixture: In a medium bowl, whisk together the eggs, almond milk, garlic, salt, and black pepper.
- Reduce the oven temperature to 350°F. Lightly spray a 9×13-inch baking dish with nonstick spray.
- Assemble the casserole: Place all the sweet potatoes evenly in the bottom of the baking dish. Add half of the roasted mushrooms and asparagus, spreading them out evenly. Sprinkle with feta cheese, scallions, and peas.
- Pour the egg mixture evenly over the vegetables. Top with the remaining mushrooms and asparagus.
- Bake for 40 to 45 minutes, or until the eggs are set and the edges are lightly golden brown.
- Let the casserole sit for 10 minutes before slicing. Garnish with microgreens and season with additional salt and pepper, if desired.
Time-Saving Tips for Busy Mornings
To save time, prep the sweet potatoes, mushrooms, and asparagus the night before. Store them in separate airtight containers in the fridge.
You can also whisk the egg mixture ahead of time and keep it refrigerated until ready to use. This way, all you need to do is assemble and bake in the morning!
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or warm in a 350°F oven for 10-15 minutes until heated through. For best results, cover with foil to prevent drying out.
Recipe Variations to Mix It Up
Swap sweet potatoes for butternut squash or zucchini for a different flavor. Use goat cheese or shredded cheddar instead of feta, and try spinach or kale in place of peas. For a meaty twist, add cooked bacon or sausage crumbles before baking.
Perfect Pairings for Serving
Serve this casserole with a side of fresh fruit or a simple green salad for a balanced breakfast. A dollop of Greek yogurt or avocado slices adds a creamy touch. Pair with whole-grain toast or a warm muffin for a hearty meal.
Equipment Guidance for Success
Use a sharp chef’s knife for chopping vegetables evenly and a sturdy whisk for the egg mixture. A 9×13-inch baking dish is essential for even cooking, and parchment paper makes cleanup a breeze. A silicone spatula helps spread the ingredients smoothly.
Healthy Breakfast Casserole
Ingredients
- 2 sweet potatoes, cubed
- 10 to 12 ounces mixed mushrooms, (cremini mushrooms, quartered)
- 1 bunch asparagus, tender parts, chopped
- Extra-virgin olive oil, for drizzling
- 12 large eggs
- 1/2 cup almond milk
- 1 garlic clove, minced
- 1/2 to 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 ounces crumbled feta cheese
- 1 bunch scallions, chopped
- 1 cup frozen peas, thawed
- Microgreens, optional, for garnish
Instructions
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper. On one baking sheet spread the sweet potatoes, on the other baking sheet spread the mushrooms and asparagus. Drizzle with olive oil and sprinkle with pinches of salt and pepper and toss to coat. Roast the sweet potatoes for 30 minutes. Place the baking sheet with the mushrooms and asparagus in the oven to roast during the final 10 minutes.
- In a medium bowl, whisk together the eggs, milk, garlic, salt, and black pepper.
- Reduce the oven temperature to 350°F. Lightly spray a 9×13-inch** baking dish with nonstick spray. Place all the sweet potatoes evenly in the bottom of the baking dish. Add half of the vegetables from the second baking sheet and spread out evenly. Sprinkle with the feta cheese, scallions, and peas.
- Pour the egg mixture evenly over the vegetables. Add the remaining mushrooms and asparagus.
- Bake for 40 to 45 minutes or until the eggs are set and the edges are lightly golden brown. Let the casserole sit for 10 minutes before slicing.
- Garnish slices with microgreens and season with additional salt and pepper, if desired.