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Vegetables Breakfast Casserole

Vegetable Breakfast Casserole

Where are my vegetable lovers, this vegetable breakfast casserole will turn you into an Oliver twist; you will ask for more and more… To be honest I can eat the dish at any time of the day.

In this recipe, I used mostly autumn vegetables, but you can use basically any vegetable of your choice. Kale, sprout, cauliflower and so on. I also included ground beef but you can use sausage or ham or whatever that rock your boat.

Let’s get started!

5 from 1 vote
Vegetables Breakfast Casserole
Vegetable Breakfast Casserole
  • 4 big carrots (peeled and sliced)
  • 1 Zucchini (cubed)
  • 2 Russet potatoes; about 1 pound (peeled and cubed)
  • 1 Acorn squash (peeled and diced)
  • ½ Butternut squash (peeled and diced)
  • 4 Small sweet pepper (whole/deseed/sliced)
  • 8 oz Mushroom (sliced and cleaned)
  • 1 Pound Ground beef
  • 2 Cloves Garlic
  • 1 onion (sliced/chunks)
  • 10 eggs
  • ½ Cup Whole milk
  • Seasoning powder/cubed
  • 1 Tablespoon Italian seasoning (or your choice)
  • Salt and pepper
  1. Preheat the oven 400 degrees F. Grease a casserole dish (about 9x13 inch) and a baking sheet with oil and set aside.

    Vegetable breakfast casserole
  2. Peel cubed/diced and rinse the first six vegetables or any vegetables you’re using.

  3. Drizzle about 2 tablespoons of oil over the vegetables, season with salt and pepper. Lay on the prepared baking sheet.

    Roast for about 20 minutes or until the potatoes are soft.

    Vegetable breakfast casserole
  4. While the roasting, place a skillet/pan over medium-high heat, add a tablespoon of oil and when it’s hot then, add the onion and cook until it softens then add ground beef and combine, add the minced garlic. Cook until the beef is no longer pink, it’s okay if they’re not fully cooked. Drain the excess oil if there’s any.

    Vegetable breakfast casserole
  5. Add the Italian seasoning, sliced mushrooms and cook until the mushrooms brown. 

    You can also brown the mushroom first then the ground beef.

    Vegetable breakfast casserole
  6. In the casserole dish, add the roasted vegetables, and the mushrooms mixture. Combine and spread to reach all the angles of the baking dish.

    Vegetables Breakfast Casserole
  7. In a medium bowl, whisk the egg, milk, and seasoning with salt and pepper.

    Vegetables Breakfast Casserole
  8. In the casserole dish that contains the vegetable mixture, add the egg mixture.

    Vegetables Breakfast Casserole
  9. Bake in the oven for 30 minutes (uncovered) or when you insert a toothpick and comes out clean, then it is done. 

  10. Let it cool down for about 10-15 minutes, slice.

    Vegetables Breakfast Casserole
  11. Serve and enjoy!

    Vegetables Breakfast Casserole

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