Breakfast casserole filled with eggs, bacon, and roasted vegetables. This roasted vegetable, bacon, and egg breakfast casserole is warm and comforting, perfect for cold winter days.
Hi! This is Andrea from Cooking With a Wallflower. I’m here this month to share with you a brand new recipe.
It’s been sooo cold lately. More so for some of us than others. When it’s cold out, I’m always craving something warm and comforting. Sometimes that’s a cup of coffee, sometimes that’s a bowl of soup, and other times, it’s a hot breakfast, like this breakfast casserole.
It’s filled with all of my favorite ingredients: roasted vegetables, strips of bacon, and eggs. Seriously, I don’t think breakfast can be complete without bacon and eggs. In a breakfast casserole, they’re going to be in every single delicious bite. How much better can breakfast get?
Plus, if you have leftovers, you can easily pack this breakfast casserole and bring it with you on the go or have breakfast for dinner. My favorite! There’s something about having breakfast for dinner that I just love.
Preheat the oven to 350F. Line one baking sheet with parchment paper, and lightly grease the second baking sheet with nonstick cooking spray or olive oil.
On the baking sheet with the parchment paper, place slices of bacon. I like making extra because I know I’m going to eat some before they end up in the casserole. That’s actually the case every single time I use bacon. I make extra. Because either I eat it, or I turn around and somehow slices go missing.
Next, lightly toss the onions, bell pepper, garlic, broccoli florets, mushrooms, and zucchini in olive oil, and then place on the second baking sheet. Lightly season with a pinch of salt.
Place both baking sheets in the oven and let them cook for about 20-25 minutes. Remove the baking sheets from the oven.
Let the veggies and the bacon cool down for several minutes.
In the mean time, in a large mixing bowl, whisk together eggs, heavy cream, milk, shredded cheese, and salt until combined. Add the roasted veggies. Tear up the bacon strips and add them to the mixing bowl. Whisk until all the ingredients are combined.
Grease a 9×12 inch baking pan with nonstick cooking spray or olive oil. Pour the egg mixture into the pan. Add extra shredded cheese on top if you desire. Bake the breakfast casserole for about 35-40 minutes until the top has browned and an inserted toothpick comes out clean.
Serve the roasted vegetable, bacon, and egg casserole warm.
Enjoy!
See you next month!
Andrea
- 4 strips bacon
- 1 medium onion, sliced or diced
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 2 cups broccoli florets
- 1 small zucchini, sliced
- 2 cups mushrooms
- 2 tablespoons olive oil
- pinch of salt
- 8 large eggs
- ½ heavy cream
- ½ cup milk
- 2 cups shredded cheddar or mozzarella cheese
- ½ teaspoon salt
- Preheat the oven to 350F. Line one baking sheet with parchment paper, and lightly grease the second baking sheet with nonstick cooking spray or olive oil.
- On the baking sheet with the parchment paper, place slices of bacon.
- Next, lightly toss the onions, bell pepper, garlic, broccoli, mushrooms, and zucchini in olive oil, and then place on the second baking sheet. Lightly season with a pinch of salt.
- Place both baking sheets in the oven and let them cook for about 20-25 minutes. Remove the baking sheets from the oven.
- Let the veggies and the bacon cool down for several minutes.
- In the mean time, in a large mixing bowl, whisk together eggs, heavy cream, milk, shredded cheese, and salt until combined. Add the roasted veggies. Tear up the bacon strips and add them to the mixing bowl. Whisk until all the ingredients are combined.
- Grease a 9x12 inch baking pan with nonstick cooking spray or olive oil. Pour the egg mixture into the pan. Add extra shredded cheese on top if you desire. Bake the breakfast casserole for about 35-40 minutes until the top has browned and an inserted toothpick comes out clean.
- Serve the roasted vegetable, bacon, and egg casserole warm.
