Savory Roasted Vegetable Egg Casserole

This Baked Egg and Roasted Veggie Casserole is a simple, healthy breakfast that turns leftover vegetables into one satisfying, protein-packed dish.

This recipe is one of the easiest ways to use up leftover vegetables and make a filling, nutritious meal. Roasting the vegetables brings out their natural sweetness and flavor, and adding eggs on top transforms the dish into a complete breakfast or light dinner. It’s forgiving, flexible, and ideal for meal prep or feeding a small crowd. Customize it with whatever vegetables, cheeses, and spices you have on hand.

Why You’ll Love this Recipe

• Healthy, protein-rich breakfast or dinner that’s flavorful and satisfying.
• All-in-one dish: roast the vegetables and bake the eggs in the same pan.
• Highly customizable—use whatever leftover vegetables you have in the fridge.
• Easy to scale up for guests or meal prep; doubles well on a large sheet pan.

Ingredients You’ll Need

• Sweet potatoes – about 2 cups, cut into even 1/2-inch cubes so they roast evenly. You can leave the skin on or peel them. Substitutes: red or white potatoes, butternut squash, or pumpkin.
• Broccoli – roughly 3 cups of florets. Roasted broccoli gets crisp and caramelized. Other options: brussels sprouts, asparagus, green beans, or bell peppers.
• Red onion – one onion cut into wedges for savory flavor and color. White or yellow onions or shallots will also work.
• Eggs – 5 eggs to create individual baked eggs scattered across the roasted vegetables.
• Olive oil – about 2 tablespoons to coat the vegetables for roasting.
• Cheese – 1/2 cup shredded cheese. Gruyere was used here, but cheddar, mozzarella, feta, or parmesan are all tasty alternatives.
• Seasonings – salt, black pepper, and a pinch of red pepper flakes for heat (optional).
• Fresh herbs – chopped parsley, chives, basil, or cilantro for finishing.

How to Make Roasted Veggie Egg Casserole

1. Preheat and prepare. Preheat the oven to 425°F (220°C).
2. Toss and roast the vegetables. In a large bowl, toss the sweet potatoes, broccoli, and red onion with olive oil, salt, and pepper. Spread the vegetables in a single layer in a baking dish or ovenproof skillet coated with nonstick spray. Roast for 20–25 minutes, tossing once halfway through, until the vegetables are tender and starting to brown.
3. Create wells and add eggs. Remove the pan from the oven and lower the temperature to 400°F (200°C). Use a spatula or the back of a spoon to make 5 small wells among the vegetables. Crack one egg into each well. Sprinkle the shredded cheese over the top.
4. Bake to your liking. Return the dish to the oven and bake 6–10 minutes, depending on how set you want the yolks. Around 7 minutes yields a runny yolk for most ovens; 10 minutes gives a more set yolk.
5. Finish and serve. Season with extra salt, pepper, and red pepper flakes if desired. Sprinkle with fresh herbs and serve hot.

Tips, Tricks and Substitutions

• Switch up the vegetables. This casserole is a fantastic way to use seasonal produce or odds-and-ends in the fridge. Try butternut squash with brussels sprouts, cauliflower instead of broccoli, or add zucchini, tomatoes, bell peppers, spinach, or kale toward the end of roasting.
• Add extra protein. Stir in sliced chicken sausage, cooked ground sausage, or crumbled chorizo before cracking the eggs to boost protein and flavor.
• Use a cup to transfer eggs. Crack each egg into a small cup first, then slip it into the well to avoid breaking yolks or making a mess.
• Adjust egg doneness. Bake 6–7 minutes for runny yolks, up to 10 minutes for firmer yolks. Oven temperatures vary, so check early and adjust time as needed.
• Scale for a crowd. Double the ingredients and use a large sheet pan so everything roasts evenly. This is ideal for brunch gatherings or meal prep.

How to Serve Roasted Veggie Egg Casserole

• Top with sliced avocado and fresh pico-style salsa or chopped tomatoes for brightness.
• Add a drizzle of chimichurri, basil pesto, or hot sauce like sriracha for extra flavor.
• Serve with whole grain toast, bagels, or simple salad greens on the side.
• Not just breakfast—this casserole works as a hearty lunch or weeknight dinner and fits well into meal prep routines.

Prepping and Storage

Let leftovers cool completely, then store in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet on the stove or in the microwave until warmed through. If you plan to store for meal prep, consider keeping toppings like avocado or fresh herbs separate until serving to preserve texture and color.

Recipe Card

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, tag your photos and share your variations. It’s a flexible, crowd-pleasing recipe that turns simple ingredients into a comforting meal.