Roasted Veggie & Egg Breakfast Casserole
If you're looking for a high-protein, veggie-packed breakfast casserole that actually tastes amazing and makes meal prep easy, this one checks every box. I originally made this for Easter brunch, and it was such a hit that it's now on repeat in my weekly meal prep rotation.
This veggie and egg breakfast casserole is loaded with real, wholesome ingredients—think colorful vegetables, high-quality protein, and tons of flavor baked into every bite. It's the kind of meal that keeps you full, energized, and on track with your macros without feeling like you're being deprived.
One of the best parts? It reheats beautifully, making it perfect for macro-friendly meal prep breakfasts or even a quick, balanced lunch during a busy week.
My kids love it just as it is, but I like to take it up a notch: a dollop of creamy Greek yogurt, a drizzle of hot sauce, and a sprinkle of fresh microgreens adds extra protein, gut-friendly benefits, and a little flavor boost that makes it feel elevated without any extra work. Also, you'll notice I use whole eggs and quite a few egg whites. We're using egg whites here because I have extra whites on hand all of the time from various cooking/baking projects and the whites offer a very light and fluffy texture to this casserole! Feel free to use whole eggs for the entire thing but the casserole will be more dense.
Whether you're focused on high-protein eating, whole-food nutrition, or simply need an easy grab-and-go meal, this casserole delivers. It's simple, satisfying, and something the whole family will genuinely enjoy.
If you give it a try, I'd love to hear how it turns out—leave a comment below!
Roasted Veggie & Egg Breakfast Casserole
Ingredients
- 2 small zucchini, chopped
- 1 red bell pepper, chopped
- 1 small sweet potato, chopped
- 1 heaping cup chopped cauliflower florets
- 1 yellow onion, chopped
- 2 1/2 teaspoons unrefined salt, divided
- 1 Tablespoon olive oil or avocado oil
- 1 teaspoon paprika
- 1 teaspoon dried sage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 1/8 teaspoon ground nutmeg
- 1 pound ground chicken
- 4 large eggs
- 1 1/2 cups egg whites (from about 10 eggs or 360 grams of egg whites)
- 2 cloves of garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 cup minced parsley
- 1/4 cup freshly grated parmesan cheese
Preparation
- Preheat the oven to 425F.
- Spread the chopped veggies (zucchini-onion) onto a large baking sheet. Drizzle with the oil and sprinkle with 2 teaspoons of the salt, paprika, sage, garlic powder, pepper flakes and nutmeg. Roast in the oven until tender, about 25 minutes. Remove the veggies from the oven and reduce the heat to 350F.
- While the veggies roast, heat a cast iron skillet over medium high heat. Drizzle with the remaining oil. Add the chicken and sprinkle with the remaining salt. Cook, breaking up the meat with a wooden spoon, until no longer pink and cooked through.
- Transfer the roasted veggies and cooked chicken to a lightly greased casserole dish (9X13).
- Whisk together the eggs, egg whites, garlic, mustard and parsley. Pour over the veggies and chicken. Sprinkle with the parmesan cheese and place in the oven. Bake in a 350F oven for 35-40 minutes or until the eggs are set.
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