Baked Egg Casserole with Roasted Vegetables

This Baked Egg and Roasted Veggie Casserole is an easy, healthy breakfast that turns leftover vegetables into a single flavorful dish.

This recipe is one of the simplest and most satisfying ways to use up leftover vegetables. Roasting the veggies concentrates their flavor and creates a crisp-tender base, and baking eggs on top turns it into a complete, protein-packed meal. It’s perfect for a hearty breakfast, a quick dinner, or meal prep for the week. The dish is extremely flexible: swap in whatever vegetables you have on hand and adjust seasonings and cheese to your taste.

Why You’ll Love This Recipe

• Healthy, high-protein breakfast or dinner that’s full of vegetables and flavor.
• All-in-one dish that’s easy to prepare and requires minimal cleanup.
• Highly customizable — use this to clean out the fridge and create new combinations.
• Scales easily for a crowd; double the ingredients and use a large sheet pan.

Recipe Snapshot

• Prep time: 10 mins
• Cook time: 30 mins
• Total time: 40 mins
• Servings: 5

Ingredients You’ll Need

• Sweet potatoes — about 2 cups, cut into 1/2-inch cubes so they roast evenly. Peeling is optional.
• Broccoli — about 3 cups of florets. Roasted broccoli becomes crisp and flavorful; you can substitute cauliflower, brussels sprouts, asparagus, or green beans.
• Red onion — one, cut into wedges for savory sweetness. Yellow or white onions or shallots work as well.
• Eggs — 5 eggs, added after the vegetables are roasted to finish cooking in the oven.
• Olive oil — about 2 tablespoons to coat the vegetables.
• Cheese — 1/2 cup shredded cheese. Gruyere was used here, but cheddar, mozzarella, feta, or Parmesan are all good options.
• Seasonings — salt, black pepper and a pinch of red pepper flakes (optional) to taste.
• Fresh herbs — chopped parsley, chives, cilantro, or basil to finish (optional).

How to Make Roasted Veggie Egg Casserole

1. Preheat the oven. Set to 425°F (220°C).
2. Toss the vegetables. In a large bowl, combine the cubed sweet potatoes, broccoli florets and red onion wedges. Drizzle with olive oil and season with salt and black pepper. Toss to coat evenly.
3. Roast the veggies. Spread the vegetables in a single layer in a baking dish or oven-safe skillet coated with nonstick spray. Roast at 425°F for 20–25 minutes, tossing once halfway through, until the sweet potatoes are tender and the broccoli has some browned edges.
4. Add the eggs. Remove the dish from the oven and reduce the temperature to 400°F (200°C). Using a spoon or spatula, create five small wells in the roasted vegetables. Crack one egg into each well. Sprinkle the shredded cheese evenly over the top.
5. Finish baking. Return the dish to the oven and bake 6–10 minutes, depending on how set you like the yolks. For runny yolks, about 7 minutes at 400°F is a good guideline.
6. Season and garnish. Sprinkle with red pepper flakes if desired, add a little extra salt and pepper to taste, and finish with chopped fresh herbs.

Tips, Tricks and Substitutions

• Change up the vegetables. Use whatever you have: bell peppers, zucchini, tomatoes, cauliflower, butternut squash, or leafy greens like spinach or kale all work well.
• Add more protein. Stir in cooked sausage, chorizo, or sliced chicken sausage before adding the eggs for a heartier casserole.
• Use a cup to crack eggs. Crack each egg into a small cup first, then pour it gently into each well to avoid breaking the yolk.
• Egg doneness. Bake 6–7 minutes for soft, runny yolks; 10 minutes for firmer yolks. Oven temperatures vary, so adjust as needed.
• Feed a crowd. Double the recipe and spread everything on a large sheet pan so ingredients cook evenly.

How to Serve

• Top with sliced avocado, pico-style salsa, or a spoonful of chimichurri or pesto for extra flavor.
• Drizzle with hot sauce like sriracha for a spicy finish.
• Serve with whole grain toast, bagels, or a side salad for a complete meal.
• This casserole works equally well for breakfast, brunch, or a weeknight dinner and is excellent for meal prep.

Prepping and Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Allow the casserole to cool completely before sealing. Reheat gently in a skillet on the stove or in the microwave until warmed through.

Nutrition (per serving)

Approximate nutrition per 1/5th of the recipe: 220 kcal, 12 g protein, 17 g carbohydrates, 12 g fat, 3.4 g fiber, 435 mg sodium. Use this as a guideline — values may vary based on specific ingredients and portion sizes.

More Breakfast Ideas

• Cheesy Salsa Egg Muffins
• Sausage and Veggie Egg Casserole
• Healthy Breakfast Enchiladas
• Mixed Berry French Toast Casserole
• Fluffy Pumpkin Pancakes

If you try this Baked Egg and Roasted Veggie Casserole, enjoy experimenting with different vegetable combinations and seasonings. It’s a simple, adaptable recipe that makes the most of leftovers and delivers a delicious, nutritious meal any time of day.