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Hey friend, ever scramble your morning and wonder what counts as a real meal? I’ve definitely been there, staring blankly at my cereal box and thinking, “Surely I deserve better.” That’s why I’m totally pumped to share this Egg Frittata with Roasted Veggies, one of my favorite Savory Breakfast dishes that doubles as a breakfast casserole champion. Looking for Breakfast Ideas For A Crowd or just craving a Healthy Breakfast Casserole that feels special? You’re in the right place. This dish also hits all the right notes if you need a Brunch Casserole for friends or want to impress at your next Brunch Potluck. IMO, it beats a Tortilla Quiche Bake or an Easy Tater Tot Casserole because you customize it with whatever’s in your fridge. Plus, it sits pretty in your Breakfast Basket spread next to mini muffins or Mini Quiche Recipes. Ever thought about a Breakfast Casserole Make Ahead vibe? Just roast the veggies, whisk the eggs, assemble the night before, and you’re set for an Overnight Breakfast Casserole With Hashbrowns style twist. FYI, this recipe also ranks as one of my top Egg Casserole Recipes and beats any generic Omlet Breakfast Ideas when you want that extra oomph.
Ingredients
- 8 large eggs, at room temperature
- ½ cup whole milk or cream
- 1 cup shredded cheddar or mozzarella cheese
- 2 cups mixed roasted veggies (bell peppers, zucchini, cherry tomatoes)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp dried oregano or thyme
- Optional: chopped spinach or kale for extra greens
Instructions
- Preheat your oven to 375°F (190°C). Give it a minute—good things come to those who wait, right? Ever wonder why preheating matters? It locks in that perfect rise.
- Roast the veggies: Toss bell peppers, zucchini, cherry tomatoes, onion, and garlic with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes until edges caramelize. I love how roasting amps up the flavor 🙂
- Whisk the eggs: In a large bowl, beat eggs, milk, oregano, and a pinch of salt and pepper until smooth. Think of it as your DIY Breakfast Casserole Recipes base.
- Combine: Stir roasted veggies into the egg mixture and fold in cheese. Feel free to sneak in chopped spinach for a Healthy Breakfast Casserole boost.
- Grease the pan: Rub a 9×13-inch baking dish with a bit of olive oil or nonstick spray. No sticking, no drama.
- Pour and level: Transfer the egg-veggie-cheese mix into the dish. Give it a gentle tap to settle everything nicely.
- Bake: Slide the dish into the oven for 25–30 minutes, or until the edges puff up and the center sets. Pro tip: If you want a Breakfast Casserole Make Ahead option, cover it tightly and refrigerate—then just reheat in the morning.
- Rest & serve: Let it stand for 5 minutes before slicing. You can also assemble this as a Breakfast Casserole Overnight treat, then bake fresh for that just-out-of-the-oven vibe.
Variations
Feel like mixing things up? Here are a few of my go-to twists:
- Hashbrown Layer: Swap half the veggies for frozen shredded potatoes to create an Easy Breakfast Casserole With Hashbrowns. It tastes like an Overnight Breakfast Casserole With Hashbrowns, minus the fuss.
- Mini Frittata Cups: Divide the mixture into muffin tins for bite-sized Mini Quiche Recipes. They’re perfect for potlucks, lunchboxes, or a grab-and-go snack.
- Tater Tot Topping: Cover the top with frozen tater tots for a fun riff on Easy Tater Tot Casserole. It adds crunch and nostalgia in one bite.
- Greek Style: Add feta cheese, spinach, and a sprinkle of oregano for Mediterranean flair. Swap tomatoes for sun-dried for an instant twist.
Serving & Tips
When it’s time to plate, slice your frittata into squares or wedges. For a smile-inducing spread, arrange it in a Breakfast Basket alongside fresh fruit, yogurt parfaits, and a pitcher of orange juice—talk about Brunch Casserole vibes 😉
If you want extra color, top each slice with fresh herbs or a dollop of salsa. Serve with avocado toast or crusty bread to round out the meal. Looking for more Breakfast Ideas Casserole inspiration? This frittata pairs wonderfully with a light salad or roasted potatoes.
Storage is simple: cover leftovers tightly and refrigerate for up to 4 days. Reheat in the oven or microwave. You can even freeze individual slices—perfect for those rushed mornings needing Easy Breakfast Ideas.
Got a holiday brunch? Set up a DIY station with toppings like chopped bacon, roasted mushrooms, shredded cheese, and hot sauce. Your friends will treat it like the star of the Brunch Potluck. Finally, always taste and adjust salt and pepper before serving—balance is key in any Breakfast Casserole Ideas lineup.
Final Thoughts
I love how this Egg Frittata feels fancy enough for guests yet easy enough for a weekday rush. It’s proof you don’t need to choose between healthy and fun. Personally, I’ve made this for holiday mornings and random Tuesdays, and it never disappoints. So next time you crave a meal that’s both hearty and bright, trust this recipe to deliver. Go ahead—roast those veggies, whisk those eggs, and share with folks you care about!
Roasted Veggie Breakfast Frittata
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Brush a 9×13-inch baking dish with 1 tbsp olive oil.
- Roast the veggies: Toss bell peppers, zucchini, cherry tomatoes, and onion with 1 tbsp olive oil, salt, pepper, and smoked paprika. Spread them on a baking sheet and roast for 15 minutes, stirring halfway.
- While veggies roast, whisk eggs and milk in a large bowl. Add minced garlic, oregano, a pinch of salt, and pepper.
- Stir in chopped spinach and 3/4 cup of cheese. Mix to combine evenly.
- Once veggies are slightly charred, let them cool for 2 minutes. Then fold into the egg mixture.
- Pour everything into your prepared baking dish. Tap gently to level the surface and remove air pockets. Sprinkle remaining cheese on top.
- Bake for 25–30 minutes, until the center is just set. Do not overbake.
- Let rest for 5 minutes. Garnish with fresh herbs, slice, and serve warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
Can I make this frittata gluten-free?
Absolutely! This recipe is naturally gluten-free as long as you skip any bread-based toppings. Just verify that your cheese and seasonings haven’t been cross-contaminated, and you’re good to go.
How far ahead can I assemble it?
You can prep the veggies and egg mixture up to 24 hours in advance. Store everything covered in the fridge, then bake right before serving. It’s the ultimate Breakfast Casserole Make Ahead hack.
Can I swap vegetables?
Sure thing! Feel free to use broccoli, mushrooms, asparagus, or even sweet potatoes. The key is to roast them until they release their moisture so your frittata never turns soggy.
What’s the best way to reheat leftovers?
For even reheating, pop slices in a 350°F oven for about 10 minutes. If you’re in a hurry, a quick 60-second zap in the microwave works too. Either way, you’ll get that warm, fluffy texture back.
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