Root Awakening a Hearty Roasted Root Vegetable Breakfast Casserole
Root Awakening: Let's Get This Vegetarian Breakfast Casserole Party Started!
Ever stared blankly into the fridge on a Sunday morning? Me too! That's why I'm so excited to share this Hearty Vegetarian Breakfast Casserole with roasted root vegetables.
Honestly, it’s like a warm hug on a plate. Packed with flavour, this cheesy bake is perfect for lazy weekends.
This isn't just any old Breakfast Casserole . We're talking about taking humble root vegetables and turning them into something truly special.
This Vegetarian Brunch Casserole recipe is inspired by classic savory bread puddings. It offers a comforting yet nutritious way to start your day, every single time.
What's So Great About This Roasted Vegetable Breakfast Bake ?
This Vegetarian Breakfast is more than just delicious, you know? Roasting the veggies brings out their natural sweetness. This adds an incredible depth of flavour to the entire dish.
Perfect for using up those leftover root vegetables lurking in your fridge. It's also super versatile, so you can swap in your faves!
Why You'll Absolutely Love This Cheesy Vegetarian Breakfast Casserole
This Hearty Vegetarian Breakfast Casserole is a real winner because it’s packed with goodness. Root vegetables are loaded with fibre and vitamins.
Making this a surprisingly healthy and satisfying start to the day. Plus, it's a great make-ahead dish for busy mornings, or that make-ahead Breakfast .
Bake it the night before and simply reheat, sorted! The aromas while baking are absolutely divine, honest! It's ideal for impressing at a Vegetarian Dishes brunch or a special Egg and Vegetable Breakfast Casserole .
Ready to get roasting? Let's dive into the ingredients!
Ingredients & Equipment for the Best Veggie Breakfast Casserole
Right then, let's get this Hearty Vegetarian Breakfast Casserole with roasted root vegetables sorted. Honestly, it's easier than putting up a shelf from IKEA, promise! Plus, this Vegetarian Breakfast Casserole is a winner.
Think weekend brunch sorted.
Main Ingredients: Root Veggie Goodness
- Sweet potato: 1 large (about 400g/14 oz ), diced. Get one that feels heavy for its size.
- Carrots: 2 medium (about 200g/7 oz ), diced. Nice and firm, please!
- Parsnips: 2 medium (about 200g/7 oz ), diced. Similar size to the carrots.
- Red onion: 1 (about 150g/5 oz ), chopped. It brings sweetness, you know?
- Olive oil: 2 tablespoons (30 ml) . Standard stuff is fine.
The Cheesy Casserole Base
- Day-old bread: 8 slices (about 300g/10 oz ), cubed. Sourdough is fantastic.
- Eggs: 6 large. Free range if you can, for that extra oomph .
- Milk: 1 ½ cups (360 ml) . Full fat gives a richer flavour.
- Heavy cream: ½ cup (120 ml) . Don't skimp.
- Dijon mustard: 1 teaspoon . Adds a nice tang.
- Garlic powder: ½ teaspoon . For that subtle garlic hit.
- Onion powder: ½ teaspoon . More depth.
- Parmesan cheese: ½ cup (50g/2 oz) , grated. Proper stuff, not the powdery stuff.
- Gruyere or cheddar cheese: 1 cup (100g/4 oz) , shredded. Good quality cheddar is amazing!
- Parsley: 2 tablespoons , chopped (optional).
Honestly, this Vegetarian Brunch Casserole is customizable.
Seasoning Notes: Spice Up Your Life!
Thyme and rosemary are essential for those earthy vibes. Don't be shy. A little Dijon mustard in the custard adds a zing .
If you fancy a bit of a kick, chuck in some red pepper flakes with the vegetables. Ground nutmeg can also add a layer of flavor if you like it.
Equipment Needed: Keep It Simple
- Large baking sheet. For roasting those veggies.
- 9x13 inch baking dish. A must for the casserole.
- Large mixing bowl. For the egg mixture.
- Whisk. Get those eggs nice and frothy.
You can roast the vegetables in a large frying pan if needed. A casserole dish is essential for make-ahead Breakfast , but an oven safe dish will do.
A fork works as a budget whisk! This Egg and Vegetable Breakfast Casserole won't disappoint! Now you're sorted to try this Roasted Vegetable Breakfast Bake .
Root Awakening: Cooking Up the Perfect Vegetarian Breakfast Casserole
Fancy a proper weekend brekkie that isn't just beans on toast? Oh my gosh, let's dive into making a Hearty Vegetarian Breakfast Casserole with roasted root veggies! It's proper comfort food that's surprisingly easy to whip up.
Plus, it's a cracking way to use up those veggies lurking in the fridge. This Vegetarian Breakfast Casserole is the perfect way to start any weekend, or to impress folks at Vegetarian Brunch Casseroles .
Prep Like a Pro
First things first, get your mise en place sorted. Basically, chop all the veggies: 1 large sweet potato , 2 carrots , 2 parsnips , and 1 red onion .
Honestly, having everything ready saves a ton of time. Toss them in 2 tablespoons of olive oil with 1 teaspoon of thyme , ½ teaspoon of rosemary , salt and pepper.
For safety, always use a stable chopping board. It's essential.
Rooting for Roasted Goodness: step-by-step
- Heat that oven to 400° F ( 200° C) . This is crucial.
- Spread the veggies on a baking sheet. Don't overcrowd them, or they'll steam instead of roast.
- Roast for 30- 40 minutes , until tender and slightly caramelised. That's when the magic happens.
- While the veggies roast, cube 8 slices of day-old bread . Trust me, stale bread works best here for the Vegetarian Breakfast .
- Whisk together 6 large eggs , 1 ½ cups of milk , ½ cup of heavy cream , 1 teaspoon of Dijon mustard , ½ teaspoon of garlic powder , and ½ teaspoon of onion powder . Season well!
- Layer bread, cheese ( ½ cup Parmesan and 1 cup Gruyere ), and roasted veggies in a greased baking dish.
- Pour the custard over everything. Make sure the bread is properly soaked - the Egg and Vegetable Breakfast Casserole needs to be soaked
- Bake for 40- 50 minutes , until golden brown and a knife comes out clean.
Pro Tips for a Cracking Casserole
Want to take your Roasted Vegetable Breakfast Bake to the next level? Try roasting the vegetables a day ahead. Total time saver! Avoid using fresh bread.
Day-old is the way to go. It soaks up the custard without getting all soggy. This becomes a make-ahead Breakfast miracle!
This is a great Root Vegetable Breakfast Casserole Recipe . This Cheesy Vegetarian Breakfast Casserole is bound to be a winner.
What you can add more for fun!
A pinch of red pepper flakes brings the heat. Use the right cheeses: a Vegetarian Dishes should be full of flavour, don't skimp on this.
So there you have it a cracking Hearty Vegetarian Breakfast Casserole with roasted root vegetables! Honestly, give it a go this weekend. You won't regret it!
Recipe Notes for Your Perfect Breakfast Casserole
Right, before we dive headfirst into this Hearty Vegetarian Breakfast Casserole with roasted root veggies, let's have a quick natter about some bits and bobs.
Honestly, these are the things that'll take your Vegetarian Breakfast Casserole from "meh" to "OMG, can I have seconds?".
Serving It Up: Presentation is Key, Mate!
This Breakfast Casserole is proper comforting grub. Plating wise, think rustic charm. A big ol' slice, maybe with a dollop of Greek yogurt. You know? A sprinkle of fresh parsley. Sorted.
On the side, a bit of fresh fruit salad works a treat. Something light to balance out the richness. Or a simple green salad.
Job done. A nice pot of tea or coffee is the perfect pairing with Cheesy Vegetarian Breakfast Casserole . Honestly, that's how I would serve, if I am with friends.
Sorted! Storage Tips for Later
Let's be real, sometimes you can't eat a whole Vegetarian Brunch Casserole in one go. If you have leftovers, let it cool down completely.
Then, pop it in an airtight container and stick it in the fridge. It'll keep for 3-4 days, easy peasy.
Freezing? You can , but the texture might change a bit. I wouldn't recommend freezing the entire casserole. It's usually a make-ahead Breakfast that is not made for freezing.
Instead, freeze individual slices. Wrap them well in cling film and foil. To reheat, defrost in the fridge overnight and then warm it up in the oven.
Or microwave it if you are impatient.
Remix Time! Variations on a Theme
Fancy a bit of a change? No worries! This Root Vegetable Breakfast Casserole Recipe is pretty versatile. For a dairy-free version, swap the milk and cheese for almond milk and dairy-free alternatives.
Boom! Sorted.
If you're feeling spicy, chuck in a pinch of red pepper flakes with the veggies. For a Egg and Vegetable Breakfast Casserole , wilted spinach or kale is always a good shout.
Parsnips can be swapped for celery root or turnips. Remember to use gluten-free bread for Vegetarian Dishes if you need a gluten-free option.
Grub's Up! Nutrition Basics for a Balanced Start
Okay, quick rundown. Each slice of this Hearty Vegetarian Breakfast Casserole with roasted root veggies is packed with goodness. We are talking about around 450-550 calories per slice.
It is full of fibre from the veggies, and protein from the eggs and cheese. Plus, you're getting a good dose of vitamins from all those lovely Roasted Vegetable Breakfast Bake ingredients.
It is not super healthy, but is great for an occasional treat. It gives you energy to kick start your day and keeps you full until lunchtime.
So there you have it. A few handy tips to make your Vegetarian Breakfast game strong. Now get cooking, you legend!.
Frequently Asked Questions
Can I prepare this Hearty Vegetarian Breakfast Casserole with Roasted Root Vegetables the night before?
Absolutely! Assembling the casserole ahead of time is a great idea, especially if you're planning a big Sunday brunch or a holiday feast. Just cover it tightly with cling film and pop it in the fridge.
Then, in the morning, simply bake it according to the recipe instructions you might need to add a few extra minutes to the baking time if it's going straight from the fridge to the oven.
What other vegetables can I add to this Hearty Vegetarian Breakfast Casserole?
This casserole is incredibly versatile, so feel free to get creative! Mushrooms, bell peppers, courgette (zucchini), or even some wilted spinach or kale would be fantastic additions. Just make sure to adjust the roasting time accordingly depending on the vegetables you choose. Think of it as a vegetable lucky dip!
How do I store leftover vegetarian breakfast casserole?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions or reheat the entire casserole in a preheated oven at 350°F (175°C) until warmed through.
For best results, add a splash of milk or cream when reheating to prevent it from drying out nobody likes a dry casserole!
Is there a way to make this Hearty Vegetarian Breakfast Casserole with Roasted Root Vegetables vegan?
Yes, you can easily adapt this recipe to be vegan! Use a plant based milk alternative like almond or soy milk, and substitute the eggs with a commercial egg replacer or a mixture of silken tofu and cornstarch.
You'll also need to use a vegan cheese alternative there are some great options available these days, even your Nan might not notice the difference!. Remember to check the bread is vegan too!
Can I freeze this breakfast casserole?
Freezing is possible, but be aware that the texture may change slightly, particularly the bread, which can become a bit softer. To freeze, let the casserole cool completely, then wrap it tightly in cling film and then foil. It will keep in the freezer for up to 2-3 months.
Thaw it overnight in the refrigerator before reheating.
Is this a healthy breakfast option? What are the nutritional benefits of this Hearty Vegetarian Breakfast Casserole with Roasted Root Vegetables?
This casserole offers a good balance of carbohydrates, protein, and healthy fats, especially with all those lovely root vegetables! Root vegetables are packed with vitamins, minerals, and fiber, which are all essential for a healthy diet.
Plus, it's a great way to sneak extra vegetables into your day, even before elevenses!
Root Awakening A Hearty Roasted Root Vegetable B
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 25-35g |
| Fiber | 5-7g |
