Egg Frittata with Roasted Veggies – Your New Savory Breakfast Casserole Obsession

Looking for a killer breakfast casserole that satisfies a crowd without turning your kitchen into chaos? I got you. I first whipped up this egg frittata with roasted veggies when hosting a last-minute brunch potluck—talk about stress central. Spoiler: it saved the day and my foodie reputation. Whether you’re hunting for Breakfast Ideas For A Crowd or craving a Healthy Breakfast Casserole, this recipe nails it with minimal effort. FYI, you can even prep it as a Breakfast Casserole Make Ahead or an Overnight Breakfast Casserole With Hashbrowns if you’re serious about Easy Breakfast Ideas 🙂

Ingredients

• 8 large eggs (room temperature)
• 1/2 cup milk or unsweetened almond milk
• 2 cups mixed roasted veggies (bell peppers, zucchini, cherry tomatoes)
• 1 small red onion, thinly sliced
• 1 cup baby spinach, roughly chopped
• 1 cup shredded cheddar or feta cheese
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh herbs (parsley or chives) for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Brush a 9×13-inch baking dish with 1 tbsp olive oil.
2. 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.
3. While veggies roast, whisk eggs and milk in a large bowl. Add minced garlic, oregano, a pinch of salt, and pepper. Ever wondered why whisking at room temperature eggs helps them fluff up? Science, baby.
4. Stir in chopped spinach and 3/4 cup of cheese. This is your base—feel free to riff on it!
5. Once veggies look slightly charred, let them cool for 2 minutes. Then fold them into the egg mixture.
6. Pour everything into your prepared baking dish. Tap gently to level the surface. Pro tip: Tapping avoids those pesky air pockets.
7. Sprinkle the remaining cheese on top for that melty finish we all crave.
8. Bake in the oven for 25–30 minutes, or until the center jiggles just a bit. Don’t overbake—nobody wants a rubbery brunch casserole.
9. Let it rest for 5 minutes. Meanwhile, chop fresh herbs and set the table.
10. Slice into squares and serve warm. Who said brunch casseroles can’t be both pretty and delicious?

Variations

Veggie Swap: Replace roasted bell peppers with caramelized onions or mushrooms for an earthy twist. Cheese Swap: Try a blend of goat cheese and Gruyère for a gourmet touch. Paleo-Friendly: Skip the milk and use coconut cream; load up on extra spinach for a lighter, dairy-free twist.

Serving & Tips

Serve this dish alongside a crisp side salad or slices of avocado toast for a balanced brunch spread. If you’re eyeing Egg Casserole Recipes or craving Mini Quiche Recipes, this frittata fits right in. Store leftovers in an airtight container for up to 4 days—perfect for those “what’s for breakfast?” panic moments. Feeling extra? Top each slice with a dollop of Greek yogurt and a sprinkle of chili flakes for some zing. Cozy up your kitchen this autumn by adding roasted butternut squash to the veggie mix—trust me, it’s a game-changer.

Final Thoughts

I still remember the first time I nailed this recipe—my guests absolutely devoured it and begged for seconds. IMO, it’s the easiest Brunch Casserole you’ll ever make. Plus, it plays nice with all sorts of dietary tweaks: swap in turkey sausage for a protein punch or go full-on vegan with a chickpea flour egg substitute.

Egg frittatas are like the Swiss Army knife of breakfast: versatile, forgiving, and ready to roll whenever you are. Next time you plan a Brunch Potluck or a simple weekend treat, give this savory showstopper a go. You’ll wonder how you ever lived without it.

Remember: life’s too short for bland breakfasts. Get creative, have fun, and don’t be afraid to sprinkle a little sarcasm on top—just like I did here!

FAQs

Can I make this frittata the night before?

Absolutely. Prepare the frittata up to the point of baking, cover it tightly, and refrigerate overnight. When you’re ready, bake it straight from the fridge—just add an extra 5 minutes to the cook time. It’s the ultimate Breakfast Casserole Make Ahead hack.

Can I swap eggs for an egg substitute?

Yes, for a vegan version try a chickpea flour batter (1 cup chickpea flour + 1 cup water). Mix well with spices, then follow the same roasting and baking steps. You’ll have a tasty, protein-packed dish that even egg-lovers might not suspect is vegan.

What’s the best cheese to use?

I lean toward cheddar for its melty goodness and feta for its tang. Gruyère also works if you want to impress guests with something fancy. Feeling adventurous? Mix in pepper jack for a subtle kick.

How do I reheat leftovers without drying them out?

Reheat slices in a 350°F oven for about 8 minutes, covered loosely with foil. If you’re in a hurry, microwave for 45 seconds, then let it sit for 30 seconds to redistribute the heat. That keeps the edges from getting rubbery.

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