Colorful Veggies And Sweet Potatoes Casserole: It’s Delicious and Flavorful!
I was looking for ideas on what to make for a hearty breakfast that doesn’t involve bacon or sausages, and that uses sweet potatoes (hubby’s favorite) and lots of colorful veggies (daughter’s requirement). I searched online and found many delicious sounding recipes. However, when I was reading through this breakfast recipe from Love and Lemons https://www.loveandlemons.com/breakfast-casserole/ it inspired me to put together my Colorful Veggies And Sweet Potatoes Casserole.
As always, I like to look for inspiration recipes that I can adapt to suit my family’s taste, in this case, a vegetarian casserole that is loaded with flavors. The recipe is fairly straightforward, using items I usually have in my pantry and fridge. In addition, I really like how this recipe tastes because it uses roasted sweet potato as an unexpected base, and then one layer of flavorful roasted veggies, then another layer with cheese, scallion and jalapeno middle, and topped with more roasted veggie. Then, everything is tied together with a delicious egg milk garlic mixture, and baked in the oven for about 40 minutes! Yum!
On top of being tasty and flavorful, this dish can be conveniently served warm or at room temperature. Also, it is easy to slice and serve to a larger crowd. This casserole is definitely a wonderful addition to your breakfast or brunch table.
Here’s what I made:
In this post I’ll share how I put the casserole together. Overall it took about 1 and a half hour to put this whole thing together, from start to finish. Hands-on prep time took about 20 minutes – mostly just chopping and getting the veggies ready. The rest of the time is just roasting and baking time.
Let’s get started!
Ingredients for Colorful Veggies and Sweet Potatoes Casserole
For this casserole you will need the following:
1 large sweet potato, cubed
8 oz mushrooms, quartered
1 zucchini, diced
½ cucumber, diced
1 red pepper, diced
1 yellow pepper, diced
2 Tbs olive oil for drizzling
For the egg mixture that binds the casserole together:
8 large eggs
½ Cup milk
3 garlic, minced
½ tsp salt
1 tsp ground black pepper
Ingredients to add creamy, bold flavors
4 oz feta cheese, crumbled
5 stalks scallions, sliced thinly
2 jalapeno pepper, sliced
baby arugula (optional) for garnishing
Putting together the casserole
Let’s start by gathering all the ingredients. Next, preheat the oven to 400°F. Then, line 2 baking pans with parchment paper. Spray a large 9″x13″casserole baking dish with nonstick spray. Set aside.
Prep all the vegetables according to recipe.
When ready, spread out the cubed sweet potatoes on one baking sheet. Next, drizzle with olive oil and season with salt and pepper. Then, roast in preheated oven for 30 minutes.
On the second baking sheet, spread out the remaining veggies. Same as before, drizzle with olive oil and season with salt and pepper. Then, pop in the oven and roast for 10 minutes. When done, take out the pans and place on cooling rack. Next, reduce the oven temperature to 350°F.
In a medium bowl, whisk together the eggs, milk, garlic, salt and black pepper.
In the prepared casserole baking dish, spread out the roasted sweet potatoes evenly. Next, add half the roasted veggies on top and spread evenly.
Then, distribute the feta cheese, scallions and jalapenos evenly on top of the veggies.
Next, carefully pour egg mixture evenly over the veggies.
Top with the remaining roasted mushrooms, zucchini, and peppers. Next, gently tap the dish to settle the contents.
Finally, pop the casserole into the oven and bake for 40 minutes, or until the edges are lightly golden brown. The eggs should be set and not runny. If not, bake for another 5-8 minutes.
When done, remove and let it sit for 10 minutes.
As an option, you can garnish your slice of casserole with arugula or microgreens. Slice and enjoy!
Notes on Colorful Veggies and Sweet Potatoes Casserole:
- You can substitute and swap out and use vegetables that you like. I think you can use carrots, celery, peas, squash, etc. It’s a great way to use what you have at hand.
- To save time, you can also use precut veggies from the store – sliced mushrooms, shredded carrots, etc.
- For a richer casserole, you can use cream instead of milk. Or substitute milk with almond milk if you prefer.
- Goat cheese will also be a good alternative to feta cheese in this recipe.
- You can also make this an even heartier, non-vegetarian casserole by adding precooked bacon pieces, breakfast sausages into the middle layer of the casserole.
Colorful Veggies and Sweet Potatoes Casserole
Ingredients
Roasted Vegetables
- 1 large sweet potato, cubed
- 8 oz mushrooms, quartered
- 1 zucchini, diced
- ½ cucumber, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 2 Tbs olive oil for drizzling
Egg Milk Mixture
- 8 large eggs
- ½ Cup milk
- 3 garlic, minced
- ½ tsp salt
- 1 tsp ground black pepper
Creamy Bold Flavors
- 4 oz feta cheese, crumbled
- 5 stalks scallions, sliced thinly
- 2 jalapeno pepper, sliced
- baby arugula (optional) as garnish
Instructions
- Gather all the ingredients. Preheat the oven to 400°F. Line 2 baking pans with parchment paper. Spray a large 9"x13"casserole baking dish with nonstick spray. Set aside.
- On one baking sheet, spread out the cubed sweet potatoes. Drizzle with olive oil and season with salt and pepper. Roast in preheated oven for 30 minutes.
- On the second baking sheet, spread out the remaining veggies. Drizzle with olive oil and season with salt and pepper. Pop in the oven and roast for 10 minutes. When done, reduce the oven temperature to 350°F.
- Whisk together the eggs, milk, garlic, salt and black pepper.
- In prepared casserole baking dish, spread out the roasted sweet potatoes evenly. Add half the roasted veggies on top and spread evenly. Sprinkle with feta cheese, scallions and jalapenos.
- Pour egg mixture evenly over the veggies. Top with the remaining roasted mushrooms, zucchini, and peppers. Gently tap the dish to settle the contents.
- Pop into the oven and bake for 40 minutes, or until the edges are lightly golden brown. The eggs should be set and not runny. If not, bake for another 5-8 minutes.
- When done, remove and let it sit for 10 minutes. Slice, top with arugula (if using) and enjoy!
Notes
- You can substitute and swap out and use vegetables that you like. I think you can use carrots, celery, peas, squash, etc. It’s a great way to use what you have at hand.
- To save time, you can also use precut veggies from the store – sliced mushrooms, shredded carrots, etc.
- For a richer casserole, you can use cream instead of milk. Or substitute milk with almond milk if you prefer.
- Goat cheese will also be a good alternative to feta cheese in this recipe.
- You can also make this an even heartier, non-vegetarian casserole by adding precooked bacon pieces, breakfast sausages into the middle layer of the casserole.
More Flavorful Food Ideas:
Check out these 2 quick and simple recipes ideas under 60 minutes:
Strawberry Craisin Oatmeal Cup: It’s Petite and Amazing
Quick and “Bursting with Blueberries” Scones
For something sweet and decadent, check out my post on making these yummy soft and ooey gooey Cinnamon Rolls. I’ve included the recipe and step by step instructions here => I Tried Making the Best Cinnamon Rolls at Home!
