This Veggie-Packed Breakfast Casserole is a delightful way to start your day! It’s loaded with colorful veggies like peppers, spinach, and onions, all baked with eggs and cheese.
I love making this dish for brunch with friends. You can easily prepare it the night before, making mornings a breeze. Plus, it feels good to enjoy all those veggies! 🥦🍳
Key Ingredients & Substitutions
Eggs: The base of the casserole. Feel free to swap with egg substitutes or silken tofu for a vegan option. If you’re watching cholesterol, egg whites work well too!
Milk: Whole or 2% milk adds creaminess. You can substitute with almond, soy, or oat milk for a dairy-free version. Just remember they may slightly change the flavor!
Cheese: Cheddar is my favorite; it melts beautifully and adds flavor. If you want a lighter option, try feta or goat cheese. Nutritional yeast is a great dairy-free alternative!
Vegetables: I used bell peppers, spinach, and mushrooms, but feel free to customize! Broccoli, tomatoes, or kale are fantastic options. You can use frozen veggies too—just thaw and drain before adding!
Seasonings: Dried oregano adds warmth, but swap in your favorite herbs like thyme or basil. Fresh herbs can also brighten the dish!
How Do You Achieve the Perfect Texture in Your Casserole?
Getting the texture just right is key. Start by sautéing your veggies to remove excess moisture. This prevents a soggy casserole. Here’s how:
- Cook on medium heat and keep stirring to avoid burning.
- Look for tender vegetables with a nice color; they shouldn’t be mushy.
- Don’t rush the cooking time—this helps develop the flavor!
When mixing the egg and milk, whisk thoroughly! This ensures even baking and fluffy eggs. Lastly, let it stand for a few minutes after baking—it does wonders for the texture!
Veggie-Packed Breakfast Casserole
Ingredients You’ll Need:
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1 cup shredded cheddar cheese (or your choice of cheese)
- 1 red bell pepper, diced
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup onion, diced
- 1/2 cup zucchini, diced (optional)
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano or Italian seasoning
- 2 tbsp olive oil or butter (for sautéing)
- Optional: 1/4 cup fresh parsley or green onions, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, and another 30-35 minutes to bake. Overall, you’re looking at around 50 minutes from start to finish. Perfect for a hearty breakfast or brunch gathering!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While that’s warming up, grab an 8×8 inch baking dish and grease it with a little cooking spray or butter. This will keep your casserole from sticking.
2. Sauté the Veggies
In a large skillet, heat up the olive oil or butter over medium heat. Toss in the diced onions and sauté until they’re just translucent, about 3-4 minutes. Next, add the minced garlic, sliced mushrooms, and diced red bell pepper. Cook these for about 5-7 minutes until the vegetables are tender. If you’re using zucchini, add it now and let it cook until slightly softened. Finally, stir in the chopped spinach and let it wilt for a minute. Remove from heat and set aside.
3. Mix the Egg Mixture
In a big mixing bowl, whisk together the eggs, milk, salt, black pepper, and dried oregano (or Italian seasoning). Make sure everything is well combined for a fluffy casserole!
4. Combine and Fill
Now, stir your sautéed vegetable mixture into the egg mix. Gently fold in the shredded cheese, saving a bit to sprinkle on top if you want. Pour the entire mixture into your prepared baking dish, spreading it evenly.
5. Bake Your Casserole
Pop the dish in the oven and bake uncovered for 30-35 minutes, or until the eggs are fully set and the top is just lightly golden. You can check by inserting a knife in the center; it should come out clean!
6. Cool and Serve
Once done, take it out of the oven and let it cool for a few minutes before slicing it up. If you’d like, garnish with fresh parsley or green onions before serving. Enjoy your delicious, veggie-packed breakfast casserole warm!
This casserole is amazing for meal prep, and it packs a punch of nutrients to fuel your day. Perfect for gatherings or a cozy breakfast at home!
Can I Prepare This Casserole the Night Before?
Yes! You can prep everything the night before. Just follow the instructions up to when you pour the mixture into the baking dish. Cover it with plastic wrap and refrigerate overnight. In the morning, you can bake it straight from the fridge; just add a few extra minutes to the cooking time.
What Can I Substitute for Cheese?
If you’re looking for a dairy-free option, nutritional yeast is a great alternative that adds a cheesy flavor! You can also use vegan cheese shreds, or simply omit the cheese altogether for a lighter casserole.
How Do I Store Leftovers?
To store leftovers, let the casserole cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days. You can reheat individual slices in the microwave or cover the entire dish with foil and warm it in the oven.
Can I Freeze This Casserole?
Absolutely! To freeze, let the casserole cool completely, then cut it into portions and wrap each slice tightly in plastic wrap and foil. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
