Go Back
a brown rice breakfast casserole with roasted broccoli, browned mushrooms, red bell pepper and feta in a set egg layer
Melissa Hart

Veggie Breakfast Casserole

Roast the vegetables before they meet the eggs or this pan will leak. Brown rice makes a substantial base. It also gives the slices a little chew, so this isn't another crustless vegetable omelet. Cut the broccoli small enough to fit on a fork without another round of chopping at the table. Feta keeps its tang after the eggs have set around it.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil divided
  • 12 oz broccoli florets cut small
  • 8 oz cremini mushrooms quartered
  • 1 red bell pepper diced
  • 3/4 tsp kosher salt divided
  • 3 cups cooked brown rice freshly cooked or refrigerated promptly
  • 8 large eggs
  • 1 cup whole milk
  • 4 oz feta crumbled
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 425°F. Toss the broccoli, mushrooms and pepper with 1 tablespoon oil and 1/4 teaspoon salt on a sheet pan; roast for 20 minutes, until browned and no liquid pools underneath.
  2. Reduce the oven to 350°F. Oil a 9-by-13-inch dish with the remaining tablespoon oil and spread the cooked rice evenly across the bottom.
  3. Add the roasted vegetables and feta. Whisk the eggs, milk, remaining salt and pepper and pour over the filling.
  4. Bake for 30 to 35 minutes, until the center reaches 165°F and the egg layer is set.
  5. Rest for 10 minutes before slicing through the rice base. Refrigerate leftovers promptly in shallow containers.