Veggie Breakfast Casserole

Hey there! Let me tell you, this Veggie Breakfast Casserole is a total game-changer for busy mornings or lazy weekend brunches.

It’s packed with colorful veggies, fluffy eggs, and cheesy goodness—everything you need to start your day off right.

The best part? It’s super easy to make, feeds the whole family, and you can even prep it the night before.

Trust me, kids and adults alike will be asking for seconds (maybe thirds)! Ready to dive in? Let’s do this!

this recipe!

What You’ll Need

Here’s everything you’ll need to whip this up:

Ingredients

• 8 large eggs
• 1 cup milk (any kind—dairy or plant-based works!)
• 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
• 2 cups fresh spinach, chopped
• 1 cup bell peppers, diced (use a mix of red, yellow, and green for extra color)
• 1 cup cherry tomatoes, halved
• ½ cup onion, finely chopped
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil (for sautéing veggies)

Tools

• Large mixing bowl
• Whisk
• Cutting board
• Knife
• 9×13-inch baking dish
• Skillet
• Measuring cups and spoons

Pro Tips

1. Pre-cook your veggies: Sautéing the veggies first gets rid of extra water and keeps your casserole from turning soggy.
2. Shred your own cheese: Pre-shredded cheese can have added starches that don’t melt as well.
3. Add some protein: Toss in cooked sausage, bacon, or diced ham if your family loves a little meat.
4. Use parchment paper: Line your baking dish for easy cleanup—because nobody wants to scrub after breakfast!
5. Let it rest: After baking, let the casserole cool for 5–10 minutes. It helps it set, making it easier to slice.

Substitutions and Variations

• Dairy-free? Use a plant-based milk and dairy-free cheese.
• Don’t like spinach? Swap it for kale or zucchini.
• No tomatoes? Mushrooms work beautifully, too.
• Want a kick? Add a pinch of red pepper flakes or diced jalapeños.
• Gluten-free? Good news—this recipe is naturally gluten-free!

Make-Ahead Tips

• Prep everything the night before! Sauté the veggies, whisk together the eggs and milk, and store them separately in the fridge. Assemble and bake in the morning.
• Or, bake it ahead of time, refrigerate, and just reheat slices as needed.

How to Make Veggie Breakfast Casserole

Step 1: Prep the Veggies

Chop your spinach, bell peppers, tomatoes, and onion. Heat olive oil in a skillet over medium heat and sauté the onion and bell peppers until soft (about 5 minutes). Toss in the spinach and cook until just wilted.

Step 2: Mix the Eggs

In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until smooth and combined.

Step 3: Assemble the Casserole

Lightly grease a 9×13 baking dish. Spread the sautéed veggies evenly across the bottom, sprinkle with shredded cheese, and pour the egg mixture on top.

Step 4: Bake

Preheat your oven to 375°F (190°C). Bake the casserole for 30–35 minutes, or until the center is set and the edges are golden brown.

Step 5: Serve

Let the casserole cool for 5–10 minutes. Slice into squares and serve warm. Enjoy with some toast, fruit, or your favorite breakfast sides!

Leftovers and Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Slice into individual portions, wrap tightly, and freeze for up to 3 months. Reheat in the microwave or oven.

Conclusion

This Veggie Breakfast Casserole is as easy as it is delicious. Perfect for feeding a crowd or meal-prepping for the week, it’s bound to become a family favorite. I can’t wait for you to try it! Leave a comment and let me know how it turned out—or ask any questions. Happy cooking! 🌟