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Heart-Healthy Breakfast Casserole W/ Roasted Veggies

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“One night, David made chicken breast w/ roasted potatoes, parsnips, carrots, and onions for dinner. The chicken was gone in minutes, but we had plenty of veggies left over. I needed a quick and healthful breakfast for the kids, and David suggested a breakfast casserole. I baked it the night before and reheated individual servings in the microwave the next morning. One of my sons put slices between two pieces of toast for breakfast-on-the-go. Pretty clever family I've got here, eh? :D Feel free to substitute whatever works for you--hashbrowns, tater tots, waffle fries, multi-colored carrots (my fave!), sweet potatoes, etc.”
9 squares

Ingredients Nutrition

  • 4 cups vegetables, roasted and coarsely chopped (potatoes, carrots, parsnips, and onions)
  • 2 tablespoons sodium-free seasoning (I like Paul Prudhomme's Pizza & Pasta Magic)
  • 8 ounces soy crumbles (I like Morningstar 'cuz it tastes just like real sausage)
  • 4 eggs, whole
  • 8 egg whites


  1. Preheat oven to 375 degrees.
  2. Place roasted veggies in bottom of ungreased non-stick (or greased if not non-stick) 9 x 9 baking dish.
  3. Sprinkle seasoning evenly over veggies.
  4. Layer sausage crumbles over seasoned veggies.
  5. Beat eggs and egg whites together and pour evenly over sausage.
  6. Bake until egg is cooked through, approximately 35-40 minutes. There should be no runny egg visible.
  7. Cool slightly, then serve. Top with cheese if desired.

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