This Fall Vegetable Egg Casserole incorporates seasonal produce into a healthy breakfast you’ll LOVE! Roasted Brussels sprouts, roasted butternut squash and a perfect amount of shaved parmesan.
Brussels Sprouts for Breakfast? Say it isn’t so!
When I was Saratoga Springs a few weeks ago, I had a tasty breakfast scramble. It had roasted Brussels sprouts, roasted butternut squash and a perfect amount of shaved parmesan, fresh basil and the BEST part – a drizzle of balsamic reduction – completely optional, but it’s really good.
While the balsamic drizzle is completely optional for this breakfast casserole, it does add an extra special touch. Plus it keeps in the fridge forever – so you can use it in future dishes too! I’ve listed some ideas below.
Uses for Balsamic Vinegar Reduction Sauce:
- Drizzle over tomatoes, avocados and mozzarella for a little salad.
- Use it to make a homemade salad dressing.
- Drizzle it over roasted vegetables like asparagus, carrots, etc.
- Drizzle it over chicken or fish.
It’s a great seasonal twist on your standard breakfast scramble.
How to make this Fall vegetable egg casserole
Instead of roasting vegetables and scrambling eggs separately, I decided to make a couple in single serving dishes so I could eat it all week.
I roasted the vegetables in small casserole dishes and when they were just tender, I turned down the oven temp, poured the eggs right over the top and loosely covered them with foil.
After about 8 minutes the eggs were set in all but the middle. So I turned up the broiler and browned them just ever so slightly until set.
You could definitely do this in these jumbo muffin tins too.
A little paper thin parmesan on top and fresh basil. I love eating fall vegetables for breakfast! I ate this 5 times in the last 2 weeks. I’m pretty sure the restaurant dish had bacon in it but I’ve decided to leave that out. Instead I added a little smoky sea salt to make up for the smoky flavor bacon might have added. It’s a little secret weapon I have for making awesome roasted veggies.
Feel free to add some crumbled bacon into your egg bake if you’d prefer.
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A vegetable and egg breakfast casserole with brussels sprouts, butternut squash, shaved parmesan and basil. Add a drizzle of balsamic reduction for an extra special breakfast egg bake!
- 8 eggs room temp
- 2 cups Brussels sprouts cut in half
- 2 cups butternut squash chopped
- smoky salt or Kosher salt to taste
- 1 cup balsamic vinegar
- 1 Tbs honey or sugar (optional)
- 1 sprig thyme (optional)
- drizzle of balsamic reduction
- bacon cooked and chopped (optional)
- shaved parmesan to taste
- basil to top
Crack eggs into a bowl. Whisk together with 1/2 tsp salt. Set aside to warm to room temp.
In a large bowl, toss vegetables with 1 Tbs olive oil, 1/2 tsp salt and a little pepper. Split them between whatever dish(es) you'll roast them in.
Roast at 375 F for 10-12 minutes until fork tender and starting to brown. (my oven uses convection roast, so it may take a few minutes longer for your vegetables to roast if you don't have this function).
When the veggies are tender, turn oven down to 350F.
Pour the eggs over the vegetables (sprinkle with cooked bacon if using), cover loosely with foil and return to the oven to bake for 8 -10 minutes.
If the eggs aren't set in the middle, turn on the broiler and brown the tops ~ 2 min.
Top with shaved parmesan, fresh basil and a drizzle of balsamic reduction.
In a small saucepan, bring balsamic vinegar to a boil. Turn down heat to a simmer and add honey and thyme, if using.
Simmer until reduced by about half, approx. 20 minutes. The vinegar will coat the back of a spoon and get considerably thicker as it cools.