This Veggie-Packed Breakfast Casserole is a cheerful way to start your day! Bursting with colorful veggies like spinach, peppers, and tomatoes, it’s both tasty and healthy.
Plus, it’s super easy to throw together. Just mix everything in a dish and bake! I love serving it on lazy weekends for a yummy brunch with family. Yum!
Key Ingredients & Substitutions
Eggs: Large eggs are essential for a fluffy texture. For a lighter option, try using egg whites or a vegan egg substitute that binds well, like tofu or flaxseed mix for those avoiding eggs.
Cheese: I love using cheddar cheese for its sharp flavor. You can switch it up with mozzarella, feta, or any cheese you prefer. Vegan cheese also works great if you’re looking for a dairy-free option.
Vegetables: Use fresh veggies like spinach, bell peppers, and mushrooms for maximum flavor. You can substitute with broccoli, zucchini, or even sweet potatoes, depending on what you have on hand.
Milk: Whole or 2% milk gives a creamy richness. You can use almond milk, oat milk, or any plant-based milk if you’re looking for a dairy-free version.
How Do I Sauté Vegetables for the Best Flavor?
The sautéing process really brings out the flavors of your veggies, making them delicious in the casserole. Here’s how to do it right:
- Heat the olive oil in a skillet over medium heat.
- Add the onions and garlic first and cook for about 2 minutes until you can smell the aroma.
- Next, toss in the mushrooms and bell peppers. Let them cook for 4-5 minutes, stirring occasionally, until softened.
- Finally, add the spinach and cook for just 1-2 minutes until wilted. This step is quick; you don’t want to overcook the spinach!
These steps ensure your leftovers won’t lose their taste and texture – making for great next-day meals!
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 cherry tomatoes, halved or diced
- 1 cup mushrooms, sliced
- 1 cup fresh spinach, chopped
- 1/2 cup bell peppers, diced (red, yellow, or green)
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
This delightful casserole takes about 15 minutes to prepare and 30-35 minutes to bake, plus an additional 5 minutes to cool. So, in just under an hour, you’ll have a delicious veggie-packed breakfast ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, set your oven to 375°F (190°C). This ensures it’s hot and ready when you’re finished mixing your ingredients. Don’t forget to lightly grease a 9×13-inch baking dish with cooking spray or olive oil to keep the casserole from sticking!
2. Sauté The Veggies:
In a skillet over medium heat, warm the olive oil. Add the chopped onions and minced garlic, sautéing them for about 2 minutes until fragrant and slightly softened. Then, toss in the sliced mushrooms and diced bell peppers. Cook for 4-5 minutes while stirring occasionally until the vegetables are tender. Finally, stir in the chopped spinach for just 1-2 minutes until it’s wilted, then remove the skillet from heat.
3. Prepare The Egg Mixture:
In a large mixing bowl, whisk together the eggs, milk, dried basil, dried oregano, salt, and pepper until well combined. This mix is what gives the casserole its fluffy texture!
4. Combine Everything:
Add the sautéed veggies and shredded cheese into the egg mixture, folding everything together gently. Lastly, add the halved cherry tomatoes and give them a careful stir to distribute evenly without squishing the tomatoes.
5. Bake It Up!
Pour the combined mixture into your prepared baking dish, spreading it out evenly. Place it in the oven and bake uncovered for about 30-35 minutes, or until the eggs are fully set and the top is golden brown. Keep an eye on it to avoid over-baking!
6. Cool and Serve:
Once baked, remove your beautiful casserole from the oven and let it cool for about 5 minutes. This little resting time makes slicing easier. Serve warm, garnished with fresh parsley or chives if you like, and enjoy a healthy and savory breakfast treat!
Now you have a colorful, nutrient-rich breakfast casserole that’s perfect for any morning meal. Enjoy the deliciousness!
Can I Use Egg Substitutes for This Recipe?
Absolutely! You can use egg substitutes like flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) or aquafaba (3 tablespoons for each egg) for a vegan option. Just keep in mind the texture may differ slightly.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the microwave for individual portions or warm it in the oven at 350°F (175°C) until heated through.
Can I Add More Vegetables?
Definitely! Feel free to add more veggies based on your preferences or what you have on hand. Broccoli, zucchini, or even kale would be great additions that pack in extra nutrition and flavor!
How Do I Make This Casserole Ahead of Time?
You can prepare this casserole up to a day in advance! Assemble it in the baking dish, cover tightly, and refrigerate. Just pop it in the oven straight from the fridge, adding a few extra minutes to the baking time if needed.
