This hearty veggie-packed breakfast casserole is a delicious way to start your day! With fluffy eggs, colorful veggies, and gooey cheese, it’s sure to brighten your morning.
I love making this when I have friends over. It’s so easy to prepare and always gets smiles. Plus, leftovers are great for lunch! Who doesn’t love breakfast for any meal? 😊
Key Ingredients & Substitutions
Eggs: Large eggs are the backbone of this casserole. If you’re looking for a lighter option, you can use egg whites or a combination of whole eggs and whites.
Milk: Whole or 2% milk adds creaminess. If you’re lactose intolerant or want a dairy-free version, try almond, soy, or oat milk instead.
Cheese: Cheddar is a favorite for its flavor. You can easily swap it for mozzarella, feta, or even a vegan cheese option to fit your taste or dietary needs.
Vegetables: Spinach, mushrooms, and bell peppers are versatile but feel free to get creative! Zucchini, kale, or any other veggies you enjoy could work well. Frozen veggies can also save time.
Seasonings: Oregano and garlic add a nice touch of flavor. You could use fresh herbs if you have them, like basil or parsley, for a fresh taste!
How Do I Ensure My Casserole Is Cooked Evenly?
Cooking the casserole just right can be tricky. Here are some tips to ensure it’s perfectly set:
- Always preheat your oven to the right temperature. This helps the casserole cook evenly from the start.
- Make sure to sauté your veggies well—this removes excess moisture, preventing a soggy casserole.
- Let the casserole cool for a few minutes after baking. This helps it firm up and makes slicing easier.
Remember, every oven is a bit different, so check for doneness by inserting a toothpick in the center; it should come out clean.
Veggie-Packed Breakfast Casserole
Ingredients You’ll Need:
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1 cup shredded cheddar cheese (or cheese of choice)
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano or Italian seasoning (optional)
How Much Time Will You Need?
This delicious veggie-packed breakfast casserole will take about 15 minutes to prepare, plus 30-35 minutes for baking. Total time is around 50 minutes, making it perfect for a weekend brunch or meal prep for the week!
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 375°F (190°C). While the oven heats, grease a 9×9-inch baking dish to prevent sticking.
2. Sauté the Vegetables:
In a skillet over medium heat, warm the olive oil. Add the diced onion, red bell pepper, and minced garlic, sautéing for about 4-5 minutes until the veggies soften. This step brings out great flavor!
3. Add Spinach and Mushrooms:
Now, add the sliced mushrooms and chopped spinach to the skillet. Continue to cook for another 3-4 minutes, stirring until the mushrooms have softened and the spinach has wilted. Once done, remove your skillet from heat.
4. Mix the Egg Mixture:
In a large bowl, whisk together the eggs, milk, salt, black pepper, and oregano (if you’re using it) until everything is well combined and frothy.
5. Combine Veggies with Eggs:
Stir the sautéed vegetable mixture into the bowl with the eggs. Add in half of the shredded cheese and mix until everything is evenly coated.
6. Assemble the Casserole:
Pour the mixture into the prepared baking dish. Evenly spread the halved cherry tomatoes on top, then sprinkle the remaining cheese over everything for that gooey, cheesy goodness.
7. Bake to Perfection:
Bake the casserole uncovered for 30-35 minutes, or until it’s set in the center and the top is slightly golden brown. You’ll know it’s ready when it springs back a bit when touched!
8. Cool and Serve:
Once it’s done, let the casserole cool for about 5 minutes before slicing it into squares. Serve warm and enjoy your delicious, veggie-packed breakfast!
This casserole is not only tasty but also perfect for meal prepping. Make it ahead of time and reheat slices throughout the week for a quick breakfast. Enjoy!
Can I Use Different Vegetables?
Absolutely! This casserole is very versatile. You can replace the spinach, mushrooms, and bell peppers with any veggies you like, such as zucchini, kale, or even broccoli. Just make sure to sauté them first to avoid excess moisture in the casserole.
Can I Prepare This Recipe the Night Before?
Yes! You can prepare the entire casserole up to the baking step the night before. Just cover it with plastic wrap and store it in the refrigerator. When you’re ready to bake, remove it from the fridge, let it sit at room temperature for about 15 minutes, and then bake as directed.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat individual slices in the microwave or in the oven until warmed through. This breakfast casserole also freezes well, so feel free to freeze portions for later enjoyment!
Is It Possible to Make This Casserole Dairy-Free?
Yes! To create a dairy-free version, simply substitute the milk with a plant-based alternative like almond, soy, or oat milk, and use dairy-free cheese. It will still be delicious and packed with flavor!