Description
This Roasted Veggie Breakfast Casserole is a hearty, nutritious, and flavorful morning dish perfect for a family breakfast or brunch. It features a colorful medley of oven-roasted carrots, asparagus, baby red potatoes, and red bell pepper, seasoned with a blend of dried herbs, baked into a fluffy egg mixture with almond milk for a wholesome, gluten-free start to your day.
Ingredients
Roasted Vegetables
- 3 tablespoons olive or avocado oil
- 3 medium carrots, peeled and cut into 1 to 1-1/2 inch chunks
- 1 bunch asparagus, stems removed
- 1 pound (about 4-1/2 cups) baby red potatoes, halved or quartered
- 1 medium red bell pepper, cut into 1 to 1-1/2 inch chunks
- 3/4 tablespoon dried oregano
- 3/4 tablespoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried basil
- Freshly cracked pepper and sea salt, to taste
- Optional: fresh herbs (such as thyme, parsley, rosemary) to garnish
Egg Mixture
- 6 large Simple Truth Organic cage-free eggs
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon seasoning salt or garlic powder (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Prepare the Roasted Vegetables: Preheat your oven to 400ºF. Peel and cut the carrots into large chunks between 1 to 1-1/2 inches depending on thickness. Remove the stems of the asparagus and discard, halve or quarter baby red potatoes depending on size, and chop the red bell pepper into large chunks. Place all vegetables in a large bowl for seasoning.
- Toss Veggies with Oil and Seasonings: Mix olive or avocado oil with dried oregano, rosemary, thyme, basil, freshly cracked pepper, and sea salt in a small bowl to evenly combine. Toss this mixture with the prepared vegetables ensuring all are coated well.
- Roast the Vegetables: Spread the seasoned vegetables in a single layer on an 11×17-inch or two smaller baking sheets without overlapping to avoid steaming. Add additional salt and pepper to taste. Roast in the oven on the middle rack for 35 to 40 minutes, flipping halfway through if desired, until vegetables are tender and slightly caramelized.
- Prepare the Casserole Base: Reduce oven temperature to 375ºF and grease a 9×9-inch or similar size baking dish with oil or non-stick cooking spray. In a medium-sized bowl, beat eggs with unsweetened almond milk, seasoning salt or garlic powder if using, plus salt and pepper. Set the egg mixture aside.
- Assemble the Casserole: Place a layer of the roasted vegetables evenly on the bottom of the baking dish. Pour the egg mixture over the vegetables, then top with remaining roasted vegetables, distributing them evenly.
- Bake the Casserole: Bake in the preheated oven for 30 to 35 minutes, or until the center of the casserole is firm and no longer jiggles when gently shaken.
- Cool and Serve: Let the casserole cool for 5 to 10 minutes after baking to set. Garnish with fresh herbs if desired, then cut into portions and serve warm.
Notes
- Ensure vegetables are cut into uniform sizes to promote even roasting.
- Do not overcrowd baking sheets to avoid steaming the vegetables instead of roasting.
- Use fresh herbs such as thyme, parsley, or rosemary as a garnish for added flavor and visual appeal.
- This casserole can be made ahead and reheated gently before serving.
- If dairy is preferred over almond milk, substitute with milk of choice but adjust nutritional info accordingly.
- You can add cheese to the egg mixture for a richer casserole, though that will alter dietary attributes.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
