This Veggie-Packed Breakfast Casserole is like a party for your taste buds! Chock-full of fresh veggies, eggs, and cheese, it’s a tasty way to start your day.
You can make it ahead of time, which is perfect for busy mornings. I love how it’s a one-pan wonder—less cleanup means more time to enjoy breakfast! 🥳
Key Ingredients & Substitutions
Eggs: Large eggs are essential to create a fluffy base for your casserole. For a lighter version, you can use egg whites. You can also use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) for a vegan option!
Cheese: I love using a blend of cheddar and mozzarella for flavor and creaminess. If you want to go dairy-free, try using cashew cheese or nutritional yeast for a cheesy flavor without the dairy.
Vegetables: This recipe is flexible! If you’re out of spinach or mushrooms, consider using kale or zucchini. Just adjust cooking times based on the veggies you choose.
Milk: Whole or 2% milk helps make the casserole creamy. If you’re lactose intolerant, almond, oat, or soy milk can work as a substitute, but keep in mind that flavor and texture may vary slightly.
What’s the Best Way to Sauté Vegetables for This Casserole?
Sautéing your veggies helps release their flavors before they mix into the egg base. Here’s how to do it right:
- Use medium heat and avoid crowding the pan to get a nice golden color.
- Start with longer-cooking veggies like onions and bell peppers first, then add quicker-cooking items like spinach.
- Cook just until soft—overcooking can make veggies too mushy in the casserole.
Remember to let the sautéed mixture cool a bit before adding it to the eggs. This prevents the heat from scrambling the eggs prematurely and ensures a perfect bake!
Delicious Veggie-Packed Breakfast Casserole
Ingredients You’ll Need:
Eggs and Dairy:
- 8 large eggs
- 1 cup milk (whole or 2%)
Cheeses:
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Veggies:
- 1 cup cherry tomatoes, halved (mix of red and yellow if possible)
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup bell pepper, diced (any color)
- 1/2 cup onion, diced (optional)
- 2 cloves garlic, minced
Seasoning:
- 1 tbsp olive oil or butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano or Italian seasoning
Garnish:
- Fresh herbs for garnish (optional, e.g. basil or parsley)
How Much Time Will You Need?
This veggie-packed breakfast casserole takes about 15 minutes for preparation, with an additional 30-40 minutes for baking. You’ll spend a few minutes sautéing the veggies and mixing everything together, making it a simple and quick breakfast option!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish with butter or cooking spray to prevent sticking.
2. Sauté the Veggies:
In a skillet over medium heat, add olive oil or butter. Once hot, toss in the diced onion, minced garlic, sliced mushrooms, and bell pepper. Sauté for about 5-7 minutes until they soften. Finally, add the chopped spinach and cook until just wilted. Once done, remove from heat and let it cool slightly.
3. Whisk the Egg Mixture:
In a large bowl, combine the eggs, milk, salt, black pepper, and dried oregano or Italian seasoning. Whisk well until everything is mixed together nicely.
4. Combine & Pour:
Add the sautéed veggies to the egg mixture along with half of the shredded cheddar and mozzarella cheese. Stir until all ingredients are well combined. Then, pour this mixture into the prepared baking dish, spreading it evenly.
5. Top with Tomatoes & Cheese:
Arrange the halved cherry tomatoes on the top of the casserole. Finally, sprinkle the remaining cheese over everything for that delicious, melty topping.
6. Bake:
Place the dish in the preheated oven and bake for 30-40 minutes. You’ll know it’s done when the eggs are set, and the top is lightly golden brown.
7. Cool and Serve:
Once baked, let the casserole cool for a few minutes before slicing it into squares. If you like, garnish with some fresh herbs for extra color and flavor. Serve warm and enjoy your vibrant, veggie-packed breakfast!
This casserole is not only tasty but also a colorful and nutritious way to make sure you start your day right!
Can I Use Frozen Vegetables in This Casserole?
Absolutely! Just make sure to thaw and drain excess moisture from the frozen vegetables before sautéing them. This helps prevent the casserole from becoming soggy.
Can I Make This Casserole Ahead of Time?
You can prepare the casserole the night before! Just assemble everything, cover it, and refrigerate. In the morning, simply bake it directly from the fridge—just add a few extra minutes to the baking time.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, place it in the microwave or oven until warmed through. You can add a splash of milk if it seems dry!
Can This Recipe Be Made Dairy-Free?
Yes! Substitute the milk with a non-dairy alternative like almond or oat milk, and use dairy-free cheese substitutes. Just adjust any flavors to your liking, as they may vary from dairy cheese.
