If you’re searching for a hearty morning dish that marries fresh vegetables with comforting eggs, you’ve found it in this Vegetable Breakfast Casserole Recipe. Bright, colorful, and bursting with wholesome flavors, this casserole transforms simple ingredients into a nourishing and satisfying breakfast. It’s the kind of recipe that feels like a warm embrace on a cool morning, perfect for family weekends or prepping ahead for a quick weekday meal.
Ingredients You’ll Need
Every ingredient in this Vegetable Breakfast Casserole Recipe plays a vital role. From the creamy eggs to the crisp veggies and melty cheese, each element adds a unique taste, texture, or color that brings the dish to life.
- 8 large eggs: The protein-rich base that binds everything together with a creamy texture.
- 1/2 cup milk (dairy or non-dairy): Adds moisture and lightness to keep the casserole fluffy.
- 1 cup shredded cheddar cheese: For that melty, savory goodness that makes every bite irresistible.
- 1 tablespoon olive oil: Helps soften the vegetables and brings a subtle fruity note.
- 1 small onion (diced): Adds sweetness and depth of flavor when sautéed.
- 1 red bell pepper (diced): Brings crispiness and a pop of vibrant color.
- 1 zucchini (diced): Offers a tender texture and mild flavor that balances the peppers and onions.
- 1 cup baby spinach (chopped): Packs in nutrients and a lovely green freshness once wilted.
- 1/2 teaspoon garlic powder: Adds a subtle savory lift without overpowering the vegetables.
- 1/2 teaspoon salt: Enhances all the flavors in the casserole.
- 1/4 teaspoon black pepper: Provides a gentle hint of warmth and spice.
- Optional toppings: sliced green onions, hot sauce: Customize your casserole with added zing or a fresh onion crunch.
How to Make Vegetable Breakfast Casserole Recipe
Step 1: Prepare Your Oven and Veggies
Begin by preheating your oven to 375°F and lightly greasing a 9×9-inch baking dish; this helps your casserole bake evenly and come out cleanly. Then, warm the olive oil in a skillet over medium heat. Add your diced onion and red bell pepper first, sautéing for about 3 to 4 minutes until they start to soften and release their natural sweetness. Next, toss in the zucchini and cook for an extra 2 minutes to keep that slight bite. Finish by stirring in the chopped baby spinach just until it wilts. This combination of sautéed vegetables spells out fresh, vibrant flavors for your casserole.
Step 2: Whisk Together the Egg Mixture
In a large bowl, whisk the eggs with the milk, garlic powder, salt, and black pepper until everything is combined and airy. This mixture is the foundation of your casserole, providing that airy, tender texture once baked. Then, fold in the shredded cheddar cheese along with your sautéed vegetable medley, ensuring every bite is cheesy and bursting with flavor.
Step 3: Bake to Perfection
Pour the egg and vegetable mixture into your prepared baking dish, spreading it out evenly for consistent cooking. Slide it into the oven and bake for 30 to 35 minutes. You’ll know it’s ready when the center is set and the top turns a light golden brown. Let the casserole sit for about 5 minutes to settle—this step makes it easier to slice and serve.
How to Serve Vegetable Breakfast Casserole Recipe
Garnishes
A sprinkle of sliced green onions adds a fresh pop of color and mild onion flavor that brightens each serving. For those who enjoy a spicy kick, a drizzle of your favorite hot sauce adds a lively contrast to the cheesy, savory base.
Side Dishes
This casserole pairs beautifully with crispy toast or a side of fresh fruit for a well-rounded breakfast. If you want to amp up the protein, some turkey bacon or sausage on the side complements the veggie-packed casserole perfectly.
Creative Ways to Present
Serve slices on individual plates topped with a dollop of Greek yogurt or a spoonful of avocado salsa for extra creaminess. Alternatively, make mini portions by baking the mixture in muffin tins for grab-and-go breakfasts that are both fun and convenient.
Make Ahead and Storage
Storing Leftovers
Leftover Vegetable Breakfast Casserole Recipe keeps wonderfully in the refrigerator for up to 4 days when covered tightly. Just pop a slice on your plate and you’ve got breakfast or a snack ready in seconds.
Freezing
This casserole freezes beautifully. Wrap individual slices tightly in plastic wrap and foil before placing them in a freezer-safe bag. They’ll stay fresh for up to 2 months, making meal prep a breeze.
Reheating
Reheat slices in the microwave for about 30 to 60 seconds or until heated through, depending on your microwave’s power. For a crispier top, reheat in a 350°F oven for 10 to 15 minutes. Either way, the casserole maintains its comforting texture and flavor.
FAQs
Can I use different vegetables in this casserole?
Absolutely! The Vegetable Breakfast Casserole Recipe is very flexible. Feel free to swap in mushrooms, kale, broccoli, or whatever fresh produce you have on hand. Just remember to sauté firmer veggies longer to soften them properly.
Is this recipe gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free, making it a great choice for those avoiding gluten without sacrificing flavor or texture.
Can I make this casserole vegan?
While this version uses eggs and cheese, you can create a vegan adaptation by using plant-based eggs (like chickpea flour or tofu-based mixtures) and vegan cheese alternatives. The vegetable mix remains the same and delicious.
How many servings does the recipe make?
This casserole is designed to serve about 6 people, making it perfect for a family brunch or meal prep for the week.
Can I add meat to this recipe?
Definitely! Adding cooked breakfast sausage, bacon, or ham can turn this veggie-focused casserole into a heartier dish without losing the fresh vegetable charm.
Final Thoughts
There’s something truly comforting about starting your day with a slice of this Vegetable Breakfast Casserole Recipe. It’s loaded with fresh flavors, wholesome ingredients, and effortless ease that makes mornings happier. Whether you’re feeding a crowd or meal prepping for the week, this casserole is sure to become a beloved favorite in your kitchen. Give it a try and enjoy the delicious satisfaction it brings!
Print
Vegetable Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This Vegetable Breakfast Casserole is a hearty and nutritious dish perfect for a healthy morning meal or brunch. Packed with fresh vegetables, tender eggs, and melted cheddar cheese, it offers a flavorful way to start your day. Easy to prepare and bake, this casserole can be customized with your favorite veggies or protein additions like sausage or bacon, making it a versatile option for any breakfast table.
Ingredients
Egg Mixture
- 8 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup baby spinach, chopped
Optional Toppings
- Sliced green onions
- Hot sauce
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish or a similar-sized dish to prevent sticking.
- Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the diced onion and red bell pepper, cooking for about 3 to 4 minutes until they soften. Next, add the diced zucchini and continue cooking for an additional 2 minutes. Stir in the chopped spinach and cook just until it wilts. Remove the skillet from the heat.
- Mix Egg Base: In a large bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until well combined.
- Combine Ingredients: Stir the shredded cheddar cheese and sautéed vegetables into the egg mixture until evenly distributed.
- Fill Baking Dish: Pour the mixture into the prepared baking dish, spreading it evenly across the dish.
- Bake: Place the baking dish in the oven and bake for 30 to 35 minutes, or until the center is set and the top is lightly golden brown.
- Cool and Serve: Allow the casserole to cool for about 5 minutes before slicing. Add optional toppings like sliced green onions or hot sauce as desired, then serve warm.
Notes
- Feel free to customize this casserole with your favorite vegetables such as mushrooms, tomatoes, or broccoli.
- Add cooked breakfast sausage, bacon, or ham for a more protein-rich version.
- This casserole reheats well, making it ideal for meal prep and quick breakfasts throughout the week.
- Use non-dairy milk and vegan cheese alternatives to adapt this recipe for a vegan diet, although the recipe as-is is vegetarian.
