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Egg and Roasted Vegetable Casserole

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
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 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

Instructions

  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.