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.
Tried the recipes fiattita recipes, turned out delicious ?…..
Can I make the Healthy Breakfast Casserole the night ahead?
Hi Treva, you can assemble it the night before, store it in the fridge, and bake it in the morning. I hope that helps!
Can this be made the day before, refrigerated, and then reheated?
This is the perfect breakfast for a brunch or even a Christmas party.
I love that it has sweet potatoes in it.
Are you using different types of mushrooms on this recipe? From the photos, looks like the dish has both Cremini and Shumeji mushrooms. Would love to know if that’s the case. Will try to make this recipe next weekend.
Yep, I used both – as long as the total mushroom amount is 10 to 12 ounces you can mix!
could you tell me what casserole dish you use? I’m in the market for a new one 🙂
It’s from Revol, they have a lot of cute baking ceramics 🙂 https://www.revol1768.com/
Perfect! Thanks, again!!!
I made the recipe and love the nutrient rich ingredients and it looked so pretty, too!
Although you reply above that it is best served out of the oven, can you tell me if you can prepare it, refrigerate it uncooked overnight and then cook it the next morning? I would like to serve it to guests but would love a partial make ahead option so you get the best of both worlds, advance prep but just baked when serving.
Second, I enjoy some spice and wonder if you would serve it with sriracha sauce? Any ideas???
Hi Roberta,
Apologies for my slow reply – yes, my mom makes it the night before, keeps it in the fridge and then bakes it the next day to serve to guests.
I love hot sauce on eggs Рyou could also add a diced jalape̱o to the mix.
Hope that helps!
Thank you!!!
Oops. I better be sure I am clear. When you write she makes it the night before, you mean she prepares it (up until baking instructions) and then bakes the next day. I know you can bake and reheat the next day but that wasn’t what I was asking. So, to clarify, the question is can you prepare it up to the point of baking, refrigerate it, and bake the next day? Extra baking time needed since it will be cold??? Thanks for clarifying.
yes she prepares it and puts it in the fridge un-baked. She bakes it about 5-10 minutes longer. I’d just press the center to make sure the eggs are set before you take it out.
How long would this keep in the fridge?
I keep it in the fridge for 2-3 days after making it. It’s best just out of the oven – if you’re serving it to guests, I’d make it on the same day. The leftovers are great for quick weekday breakfasts.
Beautiful! I was planning to make a half recipe for a quick breakfast option for me and my partner, so lovely to know that it keeps well! Thank you so much for all your wonderful recipes. <3
Made this for breakfast yesterday. So good! Thanks for the recipe.
1) Your pictures are absolutely gorgeous! 2) This looks delicious and not too time consuming to make. I can’t wait to try!
This looks like a brunch must-have!
Sorry, in first post I meant to say zuchinni, not green beans!
If using the bell peppers and green beans as in your moms original recipe, how much of each and which color of peppers does she use? Thanks so much!
She uses 1 green bell pepper and 1 red bell pepper (both diced), and 2 carrots sliced into thin coins… skipping both the asparagus and peas. Hope that helps!
Jummie! Ziet er heerlijk uit! 🙂
this looks delightful! question- if using regular milk, since I always have that in my fridge, should i use the same amount?
yep – the same!
wondering if this can be made with swiss cheese instead of feta. I bought the wrong cheese this morning and hope this will work instead..recipe looks great!
Hi Jeanne, that will be fine, I’d just put it on top rather than mixing it in.
I completely agree with you!! I love making frittatas for guests when they come to visit for a healthy yet delicious brunch!
you already got my attention with sweet potatoes, but also like the almond cashew milk, didn’t even know it existed as a product, just something you’d have to make, so love that too since I don’t usually drink milk either, love all of the rest too, very nice recipe, thank you!
it’s really good and a bit creamier than regular almond milk. I find it at Target, just fyi.
That looks very pretty and the veg combo sounds great…I’m going to veganize it with a thin bechamel sauce, tofu based “feta” or maybe slices of Follow your heart smoked gouda and a good layer of sliced sweet potatoes to soak up the liquid.
I just loved the recipe and I am gonna try to make it in the upcoming weekend.