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

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.

Eggs, mushrooms, asparagus, scallions, and peas

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!

How to make a vegetarian breakfast casserole

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.

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

healthy breakfast casserole sliced out of the pan

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:

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

healthy breakfast casserole

More Healthy Breakfast Recipes

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

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Healthy Breakfast Casserole

rate this recipe:
4.97 from 30 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. Deborah

    4 stars
    Yummy I made w sweet potatoes broccoli and feta. Thinking any veggies could be used. I did it all in one go but could have roasted veggies the night before to save time. Also could roast extra veggies for dinner and use them for breakfast/brunch casserole the next day. Very versatile recipe! It’s added to my go to list!!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Deborah, I’m so glad you enjoyed it!

  2. Tina

    5 stars
    This is sooo good! I had family in town and roasted the veggies the night before then assembled and baked the next morning. I did add a bit more feta, couldn’t help myself.
    The family loved it! It’s really delicious.
    Thank you.

    • Jeanine Donofrio

      Hi Tina, I’m so glad it was a hit!

  3. 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… 😉

  4. 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.