Go Back

Vegetarian Breakfast Casserole

Course Breakfast
Servings 1 casserole


  • 2 Sweet potatoes or russet potatoes cut into one-inch cubes
  • 1 pint whole mushrooms quartered (pre-sliced mushrooms may overcook)
  • 1 small bunch of broccoli chopped
  • 1 red bell pepper chopped
  • 1 onion chopped
  • 8 eggs
  • ½ cup whole milk
  • Italian seasoning spices optional (Do not use packet for salad dressing)
  • Ricotta cheese or feta
  • Fresh herbs: basil thyme, or parsley


  • Preheat oven to 400°.
  • Lightly coat 2 large baking sheets and a 9x13-inch casserole dish with nonstick spray. Toss the vegetables with olive oil, salt, and pepper. Distribute vegetables evenly onto baking sheets.
  • Roast vegetables for 20 minutes, until tender. Layer half of the roasted vegetables in the casserole dish.
  • Adjust oven to 350°.
  • Beat eggs with milk and Italian seasoning. Pour mixture into casserole dish and add remaining vegetables on top. Dollop with small spoonfuls of the ricotta or sprinkle with feta.
  • Bake 35 to 40 minutes, until top is golden. Remove, sprinkle with fresh herbs, and serve warm.