This veggie-packed breakfast casserole is a great way to start your day! With colorful vegetables, eggs, and cheese all baked together, it’s delicious and fun for all ages.
Mornings can be busy, but this casserole is perfect for meal prep. I love making a big batch and enjoying leftovers throughout the week. It makes breakfast easy and tasty! 🥗
Key Ingredients & Substitutions
Olive Oil: This keeps the veggies from sticking and adds flavor. You can swap it for avocado oil or butter if you prefer. I often go for extra virgin olive oil for its taste!
Mushrooms: Fresh mushrooms add great texture. If you’re not a fan, consider using diced potatoes or even eggplant. Both will provide a different but wonderful flavor.
Bell Peppers: Red and yellow peppers bring sweetness to the dish. Feel free to substitute with green peppers for less sweetness, or use other colorful veggies like carrots or corn!
Zucchini: This veggie provides moisture and texture. You can replace zucchini with squash or broccoli for a different taste and added nutrition.
Eggs: The eggs are the base of this casserole. If you want a vegan option, you can use aquafaba (chickpea water) or a plant-based egg substitute.
Cheese: I love using cheddar for its sharp flavor. If you’re dairy-free, consider vegan cheese or nutritional yeast for a cheesy taste that’s plant-based.
How Do You Ensure Your Casserole is Perfectly Cooked?
Cooking the veggie-packed breakfast casserole seems simple, but timing is key! Here are steps to ensure it’s baked just right:
- Preheat the Oven: Always preheat your oven before baking. This ensures your casserole cooks evenly.
- Check Your Veggies: Make sure your veggies are tender before adding them to the eggs. This helps avoid excess water in the casserole.
- Don’t Overbake: Keep an eye on the time! Baking for too long can make the eggs rubbery. You want a light golden top and set eggs.
- Let it Rest: After baking, let it cool for a few minutes. This helps the casserole firm up, making it easier to cut into nice squares.
With these tips and ingredients, you’ll have a tasty breakfast casserole that’s perfect for any morning!
Veggie-Packed Breakfast Casserole
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 cup mushrooms, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup spinach, chopped
- 10 large eggs
- 1/2 cup milk (or any plant-based milk)
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This delicious veggie-packed breakfast casserole takes about 15 minutes to prepare and 30-35 minutes to bake, so you’ll be enjoying it in about 50 minutes total. Plus, it’s perfect for meal prepping and makes great leftovers!
Step-by-Step Instructions:
1. Prepare Your Baking Dish:
Start by preheating your oven to 375°F (190°C). Grab a 9×13-inch baking dish and grease it lightly with olive oil or line it with parchment paper. This will help prevent sticking and make serving easier.
2. Sauté the Veggies:
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms, diced red and yellow bell peppers, and sliced zucchini. Sauté these veggies for about 5-7 minutes, or until they’re tender. Then, toss in the chopped spinach and cook until it wilts, which should only take a minute or so. Remove the skillet from the heat once the veggies are done.
3. Mix the Egg Filling:
In a separate large mixing bowl, crack the ten eggs and add the milk, garlic powder, onion powder, salt, and pepper. Whisk everything together until it’s well combined and a little frothy.
4. Combine Everything Together:
Add the sautéed vegetable mix, halved cherry tomatoes, and shredded cheese to your egg mixture. Stir everything together gently, making sure the veggies and cheese are evenly distributed throughout the egg mixture.
5. Bake the Casserole:
Pour the mixture into your prepared baking dish, spreading it out evenly. Place it in the preheated oven and bake for about 30-35 minutes, or until the eggs are fully set and the top is a light golden brown.
6. Garnish and Serve:
Once baked, take the casserole out of the oven and allow it to cool for a few minutes. Before serving, sprinkle chopped fresh parsley or chives on top for a burst of color and flavor. Cut it into squares and enjoy it warm!
Enjoy a nutritious, colorful, and delicious veggie-packed breakfast casserole that’s perfect for starting your day!
Can I Use Different Vegetables in This Casserole?
Absolutely! This recipe is very flexible, so feel free to swap in any veggies you have on hand, like broccoli, kale, or even sweet potatoes. Just be sure to sauté any firmer veggies before adding them to ensure they’re nice and tender.
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole the night before and store it in the refrigerator before baking. Just be sure to cover it tightly. In the morning, pop it in the oven straight from the fridge; it might need an extra few minutes to cook through.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, microwave individual portions or warm them in the oven until heated through—this helps maintain the texture!
Can I Freeze This Casserole?
Yes! You can freeze the cooled casserole. Cut it into squares and wrap each piece in plastic wrap, then place them in a freezer-safe bag. It’ll keep well for up to 2 months. Thaw in the fridge before reheating for best results!
