Roasted Vegetable, Bacon, and Egg Breakfast Casserole
Author: Andrea Giang
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.
  • 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
  1. 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.
  2. On the baking sheet with the parchment paper, place slices of bacon.
  3. 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.
  4. Place both baking sheets in the oven and let them cook for about 20-25 minutes. Remove the baking sheets from the oven.
  5. Let the veggies and the bacon cool down for several minutes.
  6. 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.
  7. 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.
  8. Serve the roasted vegetable, bacon, and egg casserole warm.
Recipe by Ask Anna at