This Veggie-Packed Breakfast Casserole is a colorful and healthy way to start your day! With eggs, fresh veggies, and cheese, it’s super filling and tasty.
I love how you can mix and match the veggies based on what you have. If there’s any leftover casserole, guess who gets to enjoy breakfast for days? 🙋♂️
Key Ingredients & Substitutions
Eggs: Eggs are the main base of this casserole. If you’re looking for a healthier alternative, you can use egg whites or a vegan egg substitute, like a flaxseed meal mixed with water.
Milk: Whole or 2% milk works best for a rich texture. If you’re dairy-free, oat milk or almond milk are excellent choices. Just ensure they are unsweetened to keep the flavor balanced.
Potatoes: Diced cooked potatoes add heartiness. If you’d like to skip them, you can use sweet potatoes or even frozen hash browns for a quicker option.
Greens: Fresh spinach or kale are fantastic for color and nutrients. If they’re not available, frozen spinach works too—just thaw and drain excess water.
Cheese: Cheddar is a classic choice, but feel free to mix things up! Feta, goat cheese, or a dairy-free cheese can add different flavors or accommodate dietary restrictions.
How Do You Perfectly Sauté Vegetables for this Casserole?
Sautéing the vegetables not only enhances their flavor but also helps to reduce moisture, preventing a soggy casserole. Here’s how to do it perfectly:
- Start with a medium heat and add your oil or butter.
- Add the onions first; they take longer to soften. Cook until translucent, about 3-4 minutes.
- Next, add bell peppers and mushrooms. Cook for about 5-7 minutes, stirring occasionally, until they soften.
- Finally, toss in spinach or kale and cook just until wilted, roughly 2 minutes, then remove from heat!
Using this method ensures your veggies are flavorful and the right texture for your casserole! Enjoy cooking!
Veggie-Packed Breakfast Casserole
Ingredients You’ll Need:
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1 cup cooked potatoes, diced (optional for extra heartiness)
- 1 cup chopped fresh spinach or kale
- 1 cup diced bell peppers (red or mixed colors)
- 1 cup diced mushrooms
- 1/2 cup chopped onions
- 1 cup shredded cheddar cheese (or a blend of cheddar and mozzarella)
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano or Italian seasoning
- 1 tbsp olive oil or butter (for sautéing veggies)
How Much Time Will You Need?
This delicious breakfast casserole takes about 15 minutes to prepare, plus 35-40 minutes to bake. Allow a little time for it to cool before slicing, making this a perfect dish for leisurely weekend mornings or meal prep for the week ahead!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While it warms up, grease a 9×9 inch baking dish with butter or non-stick spray to prevent sticking.
2. Sauté the Vegetables:
In a large skillet, add the olive oil or butter and heat over medium heat. Toss in the chopped onions, bell peppers, mushrooms, and minced garlic. Sauté these for about 5-7 minutes until the vegetables become tender. Now, add the chopped spinach or kale and cook for another 2 minutes until they are just wilted. Once cooked, remove the skillet from heat and set it aside.
3. Prepare the Egg Mixture:
In a large bowl, crack the 8 eggs and whisk them together with the milk, salt, pepper, and dried oregano until fully blended. This is going to give you a fluffy base for your casserole!
4. Combine Ingredients:
Next, stir in the diced cooked potatoes (if using), the sautéed vegetable mixture, and half of the shredded cheese into the egg mix. Ensure everything is well-coated and combined.
5. Pour and Spread:
Carefully pour the mixture into your greased baking dish and spread it evenly to make sure all the ingredients are nicely distributed.
6. Add Cheese:
Sprinkle the remaining shredded cheese over the top of the mixture. This will create a deliciously cheesy crust as it bakes.
7. Bake the Casserole:
Place the baking dish in the preheated oven and bake for 35-40 minutes. You’ll know it’s ready when the eggs are fully set and the top is lightly golden.
8. Cool and Serve:
After removing it from the oven, let the casserole cool for about 5 minutes before slicing. Serve it warm, and enjoy the veggie-packed goodness!
This casserole is a fantastic option for meal prep, so feel free to refrigerate leftovers for up to 4 days, or freeze it for even longer storage. Enjoy your flavorful mornings!
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen vegetables can be a great time-saver and will work well in this casserole. Just be sure to thaw and drain them thoroughly to avoid excess moisture in the dish.
What Can I Substitute for Eggs?
If you’re looking for an egg alternative, you can use 1/4 cup of silken tofu blended until smooth for each egg. Alternatively, a mixture of 1 tablespoon of ground flaxseed with 2.5 tablespoons of water can also work as a binding agent.
How to Reheat Leftovers?
Leftovers can easily be reheated in the microwave in 30-second intervals, or you can warm them in the oven at 350°F (175°C) for about 10-15 minutes until heated through. Just cover with foil to keep moisture in!
Can I Add Meat to This Casserole?
Yes, you can certainly add cooked breakfast sausage, bacon, or diced ham for extra protein! Just make sure to precook the meat and mix it in with the vegetables before adding to the egg mixture.