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Egg and Veggie Loaded Weekend Casserole - healthy bright veggies and wholesome eggs make this casserole a total winner! Made all in one pan, in the oven, with minimal prep | @littlebroken

Egg and Veggie Loaded Weekend Casserole

  • Author: Katya
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


Morning casserole that is loaded with bright veggies and wholesome eggs. This day-starter is perfect for lazy weekends at home for the whole family to enjoy, with super minimal prep!


  • 2 Tbsp. unsalted butter, cubed
  • 3 cups broccoli florets (1-inch)
  • 2 cups 1/2-inch chunks peeled russet potatoes (about 2 medium)
  • 1 cup 1/2-inch chunks peeled sweet potatoes (about 1 medium)
  • 1 small or 1/2 medium red onion, cut into thin wedges
  • 2 Tbsp. olive oil
  • 1/2 tsp. salt
  • 4 eggs
  • 1/2 cup fresh mozzarella balls (Ciliegine or “small cherry”), about 8 balls
  • 1/2 cup shredded mozzarella cheese
  • fresh black pepper, to taste
  • fresh chopped herbs (cilantro, parsley, chives), optional


  1. Preheat the oven to 425F. Scatter the butter pieces on the bottom of a 2-quart casserole dish.
  2. In a large bowl, toss broccoli, potatoes, sweet potatoes, and onion with olive oil and salt.
  3. Spread the vegetables in the prepared casserole dish and season with fresh black pepper to taste. Roast for 25-30 minutes, stirring couple times, until vegetables are tender and starting to brown.
  4. Remove vegetables from the oven and reduce oven temperature to 375F.
  5. With a spoon, make 4 indentations in the vegetables. Break one egg into each of those indentations.
  6. Scatter the mozzarella balls over the vegetables, then sprinkle with shredded cheese and fresh black pepper.
  7. Bake 10-15 minutes or until the egg whites are set and yolks are starting to thicken.
  8. Remove from the oven. Sprinkle with fresh herbs, if desired and serve with your favorite toppings, such as sour cream, fresh salsa, or avocado.


For vegetables to roast and brown in the time indicated above, make sure you are not over-crowding them, otherwise, the vegetables will steam and take longer to roast. I found that a 2-quart dish works great. You can always go a little bigger just to be safe.

Keywords: healthy, morning, eggs