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Roasted Vegetable and Egg Casserole

Roasted Vegetable and Egg Casserole
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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.

Perfect for Easter brunch or spring gatherings, this easy egg casserole requires just a handful of ingredients and only 10 minutes of hands-on prep, leaving you plenty of time to prepare other dishes or visit with family and friends.

Heinen's Take and Bake bread, Frozen Broccoli Florets, Frozen Mediterranean Potatoes, Carton of pasture Raised brown eggs on counter.

Heinen’s frozen foods department is a goldmine for high quality ingredients that can be incorporated into meals to cut down on prep time. This recipe uses Heinen’s frozen broccoli florets and frozen Mediterranean potatoes, so there is no chopping required. Complete the dish with Heinen’s cage free eggs and English vintage cheddar for a savory casserole that’s sure to impress. Don’t forget to grab a loaf of Heinen’s take-and-bake bakery bread from the freezer case, which can be kept frozen until needed.

Why You’ll Love This Recipe

  • Simple, High-Quality Ingredients. This recipe calls for four main ingredients, not including pantry staples with olive oil and salt and pepper. With short ingredient lists, quality is key. All of these ingredients are from Heinen’s private label, so you know you’re getting the highest quality and value. 
  • Minimal Prep. Leaning on Heinen’s frozen broccoli florets and frozen Mediterranean potatoes minimizes prep time and eliminates any need for chopping. Prep time for this recipe is no more than 10 minutes.
  • Convenient. Because the main ingredients are frozen or can be refrigerated for at least a couple weeks, you can keep them on hand for last minute gatherings, or purchase items well in advance of your brunch and prepare when needed.

Roasted Vegetable and Egg Casserole

Roasted Vegetable and Egg Casserole


  • Nonstick cooking spray
  • 1 lb. Heinen’s frozen broccoli florets
  • 1 Tbsp. Heinen’s olive oil
  • Salt and pepper
  • 1 package Heinen’s frozen Mediterranean potatoes
  • 8 large Heinen’s cage free eggs
  • ½ cup grated Heinen’s English vintage cheddar
  • Optional: Chopped chives, for garnish
  • Heinen’s take and bake bread, heated


1. Preheat oven to 450°F. Spray a large baking dish (at least 13×9 inches) with nonstick cooking spray.

2. Add the frozen broccoli to the dish and drizzle with olive oil. Season with salt and pepper, to taste. Add the frozen Mediterranean potatoes and toss well to combine.

3. Roast the vegetables for 20 to 25 minutes, or until broccoli is heated through. Remove baking dish from oven and reduce oven temperature to 400°F.

4. Crack eggs, one at a time, into a small bowl, then drop each egg onto the vegetables, spaced evenly apart. Season the tops of the eggs with salt and pepper. Sprinkle the cheddar over the eggs and vegetables.

5. Return baking dish to oven for 10 minutes, or until the whites are just set. Sprinkle with chives. Serve immediately with warmed bread.

Carolyn Hodges

By Carolyn Hodges

Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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