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 23 votes
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
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.



  • 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.




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Rate this recipe (after making it)

  1. Stephanie

    5 stars
    This was so amazing. I want to make it again for a friends weekend. Can I make it a few days ahead and reheat?

    • Jeanine Donofrio

      Hi Stephanie, I think eggs are always best on the first day. We’ve eaten the leftovers ourselves, I’m just not sure I’d serve it that way.

    • Lisa

      What you could do, Stephanie, is do everything BUT put the whole thing together the night before. Put everything in the fridge in separate containers. All you would need to do is fire up the oven and dump together the next day! It would make the day of your bake a LOT easier. Just a thought… 😉

  2. Ray

    5 stars
    Stumbled across this looking for healthy options for breakfast. I made it with Japanese sweet potatoes as I prefer them and egg whites because I’m watching saturated fat intake and it was really good.

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.