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:
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!
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
- 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
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
** 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.
My friends love this recipe. It’s so good.
I also add different seasonings and veggies
So glad it’s a hit!
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!
What if I use less eggs
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.
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.
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?
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?
Do you think it would freeze well? I could see portioning it out and eat it latter in the week.
Hi Lauren, I’ve kept portions in the fridge for a few days, I personally think frozen eggs get a little spongey.
Think oat milk will sub tastily for almond milk?
yep, it should work fine!
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
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.
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 !!!
Heather
Hi Heather, I would roast the vegetables in advance but wait to cook the eggs until the day of.
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
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!
Hi Catherine, I don’t prefer the texture of thawed eggs, but I know some do.
Do you have the macros for this recipe? Thanks!
This is recipe is AMAZING!! I have made it several times. I follow the recipe exactly. Comes out great every time! Win! Thank you!
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.
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!
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.
I’m having to lose about 30 Lb’s so I gotta start eating more healthier!
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.
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?
Why there is no share button?
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.
Hi Joy, I’m so glad you loved it!