Roasted Summer Vegetable Breakfast Bake with Kale
A vibrant medley of seasonal vegetables including butternut squash, corn, tomatoes, and kale, all roasted together with aromatic herbs and warm spices. The combination of fresh thyme, basil, oregano, and a hint of cinnamon creates a unique breakfast dish that's both hearty and nutritious. Perfect for weekend brunches or meal prep, this colorful bake pairs beautifully with toast and can be topped with cheese for extra richness. The two-stage cooking method ensures the kale stays tender while the other vegetables develop deep, caramelized flavors.
Ingredients
- 2 packages tomatoes-on-the-vine
- 3 ears corn, shucked off of the cob
- 2 cups kale, chopped
- 1 red onion, thinly sliced
- 1 lb butternut squash, peeled, seeded and chopped
- 3 Tbsp olive oil
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh basil, chopped
- 1 Tbsp fresh oregano, chopped
- 1 Tbsp fresh parsley, chopped
- 1 tsp ground cinnamon
- 1 tsp fresh cracked pepper
- ½ tsp sea salt
- 1 tsp paprika
- ½ tsp cayenne pepper
Instructions
- 1
Line a baking sheet with foil and preheat oven
- 2
Mix all ingredients except kale with olive oil on the baking sheet, keeping tomatoes on vine intact
- 3
Toss kale separately with olive oil and set aside
- 4
Roast vegetables in preheated oven for 11 minutes
- 5
Add kale to the tray, tucking some under other vegetables using gloves
- 6
Continue roasting for another 11 minutes until vegetables are tender
- 7
Remove from oven and toss with extra parsley and cheese if desired
- 8
Serve with toast
Tips
Use gloves when adding kale halfway through cooking as the pan will be very hot and you'll need to tuck kale under other vegetables.
Keep tomatoes on the vine and handle gently when mixing to prevent them from breaking apart and losing their shape.
Toss kale separately with oil before adding to ensure even coating and prevent it from burning during the final cooking phase.
Good to Know
Store covered in refrigerator for up to 3 days
Can prep vegetables up to 1 day ahead, store separately and assemble before roasting
Serve hot with toast, optional cheese topping
Common Mistakes
Don't skip the gloves when adding kale to avoid burns from the hot pan
Add kale at the halfway point to prevent overcooking and bitterness
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I use frozen corn instead of fresh?
Yes, but thaw and drain completely first. Fresh corn will have better texture and flavor, but frozen works in a pinch.
What if I don't have all the fresh herbs?
Use what you have or substitute with dried herbs at 1/3 the amount. The dish will still be flavorful with just 2-3 herb varieties.
How long will this keep in the fridge?
Store covered for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispness, or microwave for quick reheating.