Healthy Breakfast Casserole

This healthy breakfast casserole is my go-to dish to serve for brunch. It's full of veggies with a secret layer of roasted sweet potatoes on the bottom!

healthy breakfast casserole recipe

I love a good frittata. Frittatas are my go-to choice for brunch if Jack and I are hosting a couple of people. Now that we’re living around more family here in Chicago, I’ve changed things up – this healthy breakfast casserole recipe is basically a frittata in casserole form. Why? Well, with a breakfast casserole, you get a lot more portions with no more work. It’s perfect if you’re hosting a Mother’s Day get-together with your family this weekend!

Breakfast Casserole Recipe ingredients

My Mom’s Vegetarian Breakfast Casserole

Speaking of moms, I borrowed (er…took?) this vegetarian breakfast casserole recipe from my mom. She first started making it around the time of my sister’s baby shower last spring and it has been her go-to brunch recipe ever since. My favorite part is the hearty layer of roasted sweet potatoes on the bottom. Since the sweet potatoes naturally sink to the bottom of the egg mixture, they create a beautiful and delicious base to this egg dish. My mom makes her recipe with bell peppers and zucchini, but I swapped in asparagus and peas to celebrate spring. With the addition of mushrooms and scallions, this healthy breakfast casserole recipe is positively packed with vegetables.

How to make a vegetarian breakfast casserole

Breakfast Casserole Recipe Variations

I love this springy mix of asparagus, mushrooms, and peas, but this recipe is flexible. Feel free to swap in whatever veggies you enjoy! I recommend any of these variations:

  • Use 1 1/2 cups chopped bell peppers in place of the mushrooms.
  • Substitute 1 1/2 cups chopped broccoli or broccolini for the asparagus.
  • Replace the peas with 1 cup halved cherry tomatoes.

I love the feta in this recipe, but if you’re a fan of goat cheese, try using it here! A layer of grated Parmesan or white cheddar would also be good.

Vegetarian breakfast casserole

Since I don’t drink regular milk, I used my go-to Almond Milk to whisk into the eggs. If you skip the feta, this healthy breakfast casserole recipe is entirely dairy-free, but I really love feta cheese’s tanginess in this one, so I don’t recommend leaving it out :).

healthy breakfast casserole sliced out of the pan

Healthy Breakfast Casserole Serving Suggestions

If you’re serving this recipe as part of a big brunch, it would be great with any number of sweet breakfast items. Here are some recommendations:

healthy breakfast casserole

If you love this healthy breakfast casserole…

Be sure to check out this shakshuka or this frittata for your next brunch!

Thanks, mom, for the recipe!

Healthy Breakfast Casserole

rate this recipe:
5 from 19 votes
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
Serves 10 to 12
This healthy breakfast casserole is my go-to dish to serve for brunch. It's full of veggies with a layer of roasted sweet potatoes on the bottom.


  • 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
  • ½ cup almond milk
  • 1 garlic clove, minced
  • ½ to 1 teaspoon sea salt*
  • ½ teaspoon black pepper
  • 4 ounces crumbled feta cheese
  • 1 bunch scallions, chopped
  • 1 cup frozen peas, thawed
  • Microgreens, optional, for garnish


  • 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 9x13-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.


* Use ½ teaspoon salt if using the feta cheese; use 1 teaspoon salt if omitting the feta cheese.
** Although the pan in the photo is a bit smaller than a 9x13, the recipe fits into a standard 9x13 pan. If you use a smaller pan, you'll need to use multiple pans.




Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Jessie

    My friends love this recipe. It’s so good.

    • Jessie

      I also add different seasonings and veggies

    • Phoebe Moore (L&L Recipe Developer)

      So glad it’s a hit!

  2. A Fan

    This egg dish was very beautiful to look at but it had very little flavor for my taste. Love your site and recipes in general! Thank you!

    • Jessie

      What if I use less eggs

  3. Jo (female)

    I haven’t made this breakfast casserole yet and
    I wonder whether you could give some hints about cutting sweet potatoes. Because they’re so hard, I find it difficult. Also, because they come in such a range of sizes, do you have a suggestion as to the number of cups of sweet potato pieces or cubes to use? Thanks so much. I can’t wait to make this.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Jo, Thanks for your comment! You could try using a fork to prick a few holes in the sweet potatoes and microwaving them to soften them slightly. I’d do 30 second or 1 minute bursts until you find them comfortable to cut. We don’t have a cup measurement for the sweet potatoes in this recipe, unfortunately, but 2 medium sweet potatoes work well here.

  4. Kate

    5 stars
    This is such a great and versatile recipe — I have tried several vegetable variations and they all taste good.

    Question — after it is baked do you think any leftovers would freeze well like a quiche?

  5. Shikha

    So excited to try this! If I plan to just use egg whites would I just double the # of eggs? And what are your thoughts on zucchini instead of asparagus? Do you think they will roast at the same rate as the mushrooms?

  6. Lauren

    Do you think it would freeze well? I could see portioning it out and eat it latter in the week.

    • Jeanine Donofrio

      Hi Lauren, I’ve kept portions in the fridge for a few days, I personally think frozen eggs get a little spongey.

  7. Laurel

    Think oat milk will sub tastily for almond milk?

    • Jeanine Donofrio

      yep, it should work fine!

  8. Sarah A

    What is the calorie and servicing size? Can’t seem to find it on the site. I made this and it’s absolutely delish so I’m trying to be as careful as possible to not eat 15 pieces

    • Jeanine Donofrio

      Hi Sarah, I’m so glad you enjoyed it! Apologies, we don’t calculate nutrition info but you could plug the ingredients into a site like my fitness pal.

  9. Heather Roberts

    Hello Jeanine, Can this Casserole be made the day before and then baked the next morning? It looks amazing and I would love to make it for our Family Brunch get together this weekend but won’t have too much time in the morning to put it together.

    Thank you !!!


    • Jeanine Donofrio

      Hi Heather, I would roast the vegetables in advance but wait to cook the eggs until the day of.

  10. Catie B

    What is the calorie and servicing size? Can’t seem to find it on the site. I made this and it’s absolutely delish so I’m trying to be as careful as possible to not eat 15 pieces

  11. Catherine

    Have you ever froze the leftovers? My daughter in law just had a baby and I’m looking for things I can cut up and freeze. She loves this recipe!

    • Jeanine Donofrio

      Hi Catherine, I don’t prefer the texture of thawed eggs, but I know some do.

  12. Nicole Clowater

    Do you have the macros for this recipe? Thanks!

  13. Cindy Jacobs

    5 stars
    This is recipe is AMAZING!! I have made it several times. I follow the recipe exactly. Comes out great every time! Win! Thank you!

  14. Maggie

    5 stars
    Made this today got a brunch. It was a big hit! Absolutely delicious! I use broccoli instead of asparagus and added roasted sweet Ted bell peppers. It looked stunning! Thank you for this beautiful and delicious recipe.

  15. Kendra

    5 stars
    I made this a year ago with asparagus and loved it. I want to make it again with broccoli and wondered how long the broccoli should be roasted and how small to chop it? Thank you!

    • Jeanine Donofrio

      Hi Kendra, I’d chop the broccoli into bite sized pieces and roast it for about 10 to 15 minutes, just until it’s tender.

  16. David Mason

    I’m having to lose about 30 Lb’s so I gotta start eating more healthier!

  17. Cindy

    5 stars
    LOVE this recipe! I made it for company a month ago. I like it so much, I made it for myself this week. Tasty, nutritious, easy! Thanks.

  18. Abbie

    Planning to make this for a brunch next weekend.
    Do you think regular pototoes (cut up red skins or idaho) would work in place of the sweet pototoes?

  19. Bosure

    Why there is no share button?

  20. Joy

    5 stars
    Followed recipe exactly. Received raving reviews from coworkers. It’s a keeper they said. Bought the wrong sweet potatoes, so didn’t have the orange color. Put together the night before and baked in morning. Took an hour for bake time to remove excees liquid.
    Looking forward to trying your other recipes.

    • Jeanine Donofrio

      Hi Joy, I’m so glad you loved it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.