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Egg and Roasted Vegetable Casserole

By September 15, 2017 Breakfast, Brunch, Dinner, Recipe

Egg and Roasted Vegetable Casserole

Make brunch happen in style and in living color! I  love vegetables and eggs so naturally, I love this Egg and Roasted Vegetable Casserole!  Our friends at Natural Grocers makes it easy to eat better! Because they only sell 100% USDA Certified Organic Produce you never have to remember  “clean”  list or “dirty” list you can be confident you are getting the best food.  Plus you will save money with their every day low prices.  Healthy is not complicated when you have the right tools for the job! Can you tell I am a huge fan of Natural Grocers?  

Eat Your Vegetables! 

I try to get vegetables in every meal and even in most snacks.  Breakfast can be a bit tricky so I have developed easy recipes like this one.  This recipe gives you a real breakfast that is filling and so satisfying plus you skip all the dairy, breads, and sugary foods you might normally eat.  Breakfast sets the tone for the day, eat a healthy breakfast you are more likely to eat healthier all day.  Oh yes!    

Egg and Roasted Vegetable Casserole

Egg and Roasted Vegetable Casserole
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins

Heavy on the veggetables and easy on the egg.  A perfect 90% plant-based casserole.  I love this one for quick dinners and easy breakfast! 

Course: Dinner
Cuisine: Vegetarian
Servings: 6
  • 3 cups broccoli, cut into small florets
  • 2 cups red potaoes with skins, cut in to 1/2 inch pieces
  • 1 large Sweet Potato, cut into 1/2 inch pieces
  • 1 small red onion, cut into thin wedges
  • 6 cramini mushrooms, cut into quarters
  • 6 small brussel sprouts, stemmed and cut in half
  • 2 tbs coconut oil, melted
  • 1/4 tsp sea salt
  • 6 pasture raised eggs
  • 1/2 cup feta cheese
  • 1/2 tsp fresh ground black pepper
  1. Preheat oven to 425°.  Line baking sheet with brown parchment paper.

  2. Place broccoli, red potatoes, sweet potatoes, red onion, mushrooms and brussel sprouts on baking sheet.  Drizzle coconut oil over the top and mix well.  

  3. Roast for 10 minutes and then stir and roast another 5 minutes.  Remove from oven and let them cool completely. 

  4. Preheat oven to 375°. Add cooled vegetables to a baking dish. Bake for 5 minutes uncovered.  

  5. Remove from oven and make 6 well for the eggs.  Crack 1 egg into each well.  Bake 5 minutes.  

  6. Remove from oven and add crumbled feta cheese to the top of the casserole.  Bake 5 - 10 more minutes until egg whites are set and yokes just starts to thicken.  

  7. Sprinkle with black pepper and serve.  

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