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!

This healthy breakfast casserole would be perfect for an Easter or Mother’s Day get-together! It’s easy to make, it serves a crowd, and it’s packed with fresh veggies. I love making it when we host friends and family for brunch in the spring.

My Mom’s Healthy Breakfast Casserole

Speaking of Mother’s Day, my mom actually gave me the inspiration for this vegetarian breakfast casserole recipe! She’s been making breakfast casseroles for years, but she started using sweet potatoes in hers just recently.

I LOVED that idea, and the hearty layer of roasted sweet potatoes on the bottom of this casserole is my favorite part of the recipe! Since the sweet potatoes naturally sink to the bottom of the egg mixture, they create a beautiful and delicious base for this dish.

From there, I made this healthy breakfast casserole my own, adding asparagus and peas to celebrate spring. I also layered in mushrooms and scallions. This healthy breakfast casserole recipe has a serious veggie punch!

Healthy Breakfast Casserole Variations

I love the springy mix of asparagus, mushrooms, and peas I call for here, 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.

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 tangy flavor here, so I don’t recommend leaving it out :).

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 Banana Muffins
• Banana Pancakes
• Healthy Blueberry Muffins
• Baked Oatmeal

For more ideas, check out these 51 Best Brunch Recipes!

More Healthy Breakfast Recipes

I hope you love this healthy breakfast casserole! If you do, try one of these healthy breakfast recipes next:

• Frittata
• Shakshuka
• Crustless Quiche
• Overnight Oats
• Or any of these 60 Healthy Breakfast Ideas!

Get This Recipe In Your Inbox

Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

Healthy Breakfast Casserole

rate this recipe:

4.97 from 30 votes

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 15 minutes mins

Total Time: 1 hour hr 30 minutes mins

Serves 10 to 12

Save Recipe Print Recipe

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.

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
• 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

Cook ModePrevent your screen from going dark

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 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.

Notes

* 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.