This veggie-packed breakfast casserole is a colorful way to start your day! With fresh vegetables, eggs, and cheese all baked together, it’s warm and filling.
It’s like a hug in a dish! I love making it on weekends and enjoying the leftovers all week. Plus, you can sneak in any veggies you have on hand, making it super flexible!
Key Ingredients & Substitutions
Eggs: The base of this casserole! Fresh large eggs provide great structure. If you’re looking for a lighter option, you can use egg whites or a plant-based egg substitute. Just remember that flavors may slightly differ.
Milk: Whole or 2% milk works best for creaminess. If you want to keep it dairy-free, try almond or oat milk. They’ll blend well with the eggs, but opt for unsweetened varieties!
Vegetables: Key for flavor! Red bell peppers add sweetness, while mushrooms add umami. You can swap in zucchini, broccoli, or even kale if you like! Just ensure they’re roughly chopped for even cooking.
Cheese: Cheddar gives a lovely melt and flavor. Feel free to substitute with mozzarella for a mild option, or feta for a tangy twist. Vegan cheese is great too if you want to keep it plant-based!
Seasoning: Salt and pepper are essential, but you can add your favorite herbs like thyme or basil for extra flavor!
How Do I Get My Breakfast Casserole to Set Perfectly?
Making sure your casserole sets well is all about balancing the eggs and cooking time. Here are some tips:
- Whisk the eggs and milk together thoroughly. This helps them combine well.
- Make sure your veggies aren’t too watery. Sauté them first to release excess moisture.
- Don’t overcrowd the dish. Spread the egg-vegetable mix evenly to ensure uniform cooking.
- Check for doneness by inserting a knife in the center—it should come out clean when ready. If it’s still wet, give it a few more minutes.
Letting the casserole cool for a few minutes helps it firm up nicely before serving. Enjoy your breakfast!
Veggie-Packed Breakfast Casserole
Ingredients You’ll Need:
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1 cup red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 cup fresh spinach, chopped
- 1/2 cup onion, diced
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1 tbsp olive oil or butter (for sautéing)
- Cooking spray (for greasing the baking dish)
How Much Time Will You Need?
This delightful breakfast casserole takes about 15 minutes of prep time and around 30-35 minutes of baking time. In total, you’ll need about 50 minutes to enjoy delicious, veggie-packed goodness any day of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, lightly grease a 9×9-inch baking dish with cooking spray so your casserole comes out easily.
2. Sauté the Vegetables:
In a large skillet, heat the olive oil or butter over medium heat. Add the diced onion and sauté for 2-3 minutes until it becomes translucent. This step adds a lovely base flavor.
3. Add the Bell Pepper and Mushrooms:
Next, toss in the diced red bell pepper and sliced mushrooms. Cook everything together for another 4-5 minutes until the vegetables are softened and fragrant.
4. Stir in the Spinach:
Now, it’s time for the spinach! Stir in the chopped spinach and cook for just 1-2 minutes until it’s wilted. Remove the skillet from heat and set it aside.
5. Mix the Egg Base:
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and optional garlic powder until everything is fully combined. This mixture will be the main component of your casserole.
6. Combine with Vegetables & Cheese:
Gently fold the sautéed vegetable mix and shredded cheddar cheese into the egg mixture. Make sure everything is evenly distributed for a delicious bite every time!
7. Pour into Baking Dish:
Pour the mixture into your prepared baking dish and spread it out evenly so it cooks uniformly.
8. Bake to Perfection:
Transfer the dish to your preheated oven and bake for 30-35 minutes. The casserole is ready when it’s set in the middle and a knife inserted into the center comes out clean.
9. Cool and Slice:
Once you take it out of the oven, allow your casserole to cool for about 5 minutes. This helps it firm up, making slicing easier while still warm.
10. Serve and Enjoy:
Now, it’s time to enjoy your colorful and nutritious veggie-packed breakfast casserole! You can serve it warm, garnished with extra fresh vegetables or herbs if you like. Perfect for breakfast, brunch, or even a light lunch!
Enjoy your delicious creation!
Can I Use Different Vegetables?
Absolutely! You can substitute any veggies you like or have on hand. Zucchini, broccoli, and kale are great options! Just ensure they’re chopped into similar sizes for even cooking.
Can I Make This Casserole Vegan?
Yes! You can replace the eggs with a plant-based egg substitute and use non-dairy milk like almond or coconut milk. Also, choose a vegan cheese for the best results!
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm slices in the microwave or oven until heated through.
Is It Possible to Freeze This Casserole?
Yes! You can freeze it before baking or after it has cooled. Just wrap it tightly in plastic wrap and a layer of foil. It will keep well for up to 2 months. Thaw in the fridge overnight before reheating.
