This Veggie-Packed Breakfast Casserole is like a warm hug on a plate! Full of colorful veggies, eggs, and cheese, it’s a hearty way to kickstart your day.
I love how everything bakes together into a yummy, comforting dish. Plus, it’s super easy to make ahead, so you can enjoy breakfast with zero fuss! 🥚🥦
Key Ingredients & Substitutions
Eggs: Large eggs are the base of this casserole, providing protein and structure. You can use egg whites for a lower-calorie version or even a flaxseed meal mix to make it vegan.
Milk: Whole or 2% milk adds creaminess. Feel free to swap in almond milk or oat milk for a dairy-free option that still works well in baking.
Veggies: The beauty of this casserole is all the fresh vegetables. You could swap cherry tomatoes for diced bell peppers, use asparagus instead of zucchini, or add broccoli for extra crunch!
Cheese: I love cheddar for its sharp flavor, but mozzarella offers a milder taste. Try goat cheese for a creamy twist, or make it vegan by leaving it out or using a dairy-free cheese alternative.
How Do I Ensure My Casserole Sets Perfectly?
The key to a nicely set casserole is the baking time and temperature. Here’s how to nail it:
- Preheat your oven properly; this helps the casserole to cook evenly.
- Don’t skip sautéing the veggies. It removes excess moisture, preventing a watery dish.
- Keep an eye on baking time; it’s ready when the top is golden and a knife inserted in the center comes out clean (no runny egg).
- Letting it cool for a few minutes after baking helps it firm up for easier slicing.
With these tips, your Veggie-Packed Breakfast Casserole will be a hit at breakfast!
Veggie-Packed Breakfast Casserole
Ingredients You’ll Need:
For the Casserole:
- 8 large eggs
- 1/2 cup milk (whole or 2%)
- 1 cup cherry tomatoes, halved
- 1 cup sliced mushrooms
- 1 medium zucchini, sliced thin
- 1 bell pepper (red or yellow), diced
- 1/2 cup baby spinach, chopped
- 1 small onion, finely chopped
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Optional Garnish:
- Fresh herbs (basil, parsley)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and approximately 30-35 minutes to bake. In total, you should expect to spend around 50 minutes from start to finish before enjoying this delicious breakfast casserole!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray or olive oil to prevent sticking.
2. Sauté the Vegetables:
In a skillet over medium heat, add the olive oil. Once hot, toss in the finely chopped onions and diced bell peppers. Sauté them for about 4-5 minutes until softened and fragrant. Next, add the sliced mushrooms, zucchini, and chopped spinach, and cook another 3-4 minutes, or until all the veggies are tender and any extra moisture has evaporated. Once done, remove from heat.
3. Prepare the Egg Mixture:
In a large mixing bowl, crack the eggs and whisk them together with the milk, garlic powder, oregano, salt, and pepper until well combined.
4. Combine and Pour:
Add the sautéed vegetable mix and half of the shredded cheese into the egg mixture, stirring well to combine. Pour the entire mixture evenly into the prepared baking dish.
5. Add Toppings:
Top the casserole with the halved cherry tomatoes and the remaining cheese, spreading them evenly over the mixture.
6. Bake the Casserole:
Place the baking dish in the preheated oven and bake for 30-35 minutes. You’ll know it’s done when the top is lightly golden and a knife inserted into the center comes out clean.
7. Cool and Serve:
After baking, let the casserole cool for about 5 minutes before slicing it into squares. Garnish with fresh herbs if desired. Serve it warm and enjoy your nutritious, colorful breakfast!
This Veggie-Packed Breakfast Casserole will not only fill you up but also delight your taste buds. Enjoy! 🥘✨
Can I Use Egg Substitutes for This Casserole?
Absolutely! If you’re looking to make this casserole lighter or vegan, you can use a combination of 1/4 cup of unsweetened applesauce or a flaxseed meal mix (1 tablespoon flaxseed meal + 2.5 tablespoons water, let it sit for a few minutes to thicken) for each egg. It works great and still holds the casserole together!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm the casserole in the microwave or oven until heated through. Adding a splash of milk or a dab of butter can help restore some moisture!
Can I Use Frozen Vegetables Instead of Fresh?
You can definitely use frozen veggies! Just make sure to thaw and drain them thoroughly beforehand to avoid extra moisture in the casserole. Quick-cooking or sautéing them for a couple of minutes will also help enhance their flavor!
Is This Casserole Freezable?
Yes! You can freeze the unbaked casserole, just cover it well with plastic wrap and foil. When you’re ready to bake, just thaw it in the refrigerator overnight and then bake as usual. If it’s already baked, slice it into portions and freeze those in individual containers for easy reheating later!
