This Veggie-Packed Breakfast Casserole is a colorful mix of eggs, fresh veggies, and cheese. It’s hearty and satisfying, perfect for starting your day with a smile!
Believe me, on busy mornings, this dish is a lifesaver! I love making it ahead, then just reheating a slice for a quick breakfast. Yum! 😋
Key Ingredients & Substitutions
Eggs: The base of this casserole. You can use medium or large eggs, but if you’re looking for an egg substitute, try mixing 1/4 cup of silken tofu with 1 tablespoon of water per egg. It won’t taste the same but will bind everything together!
Milk: I usually stick with whole or 2%, but you can easily swap in almond milk, soy milk, or oat milk. Just choose an unsweetened variety to keep the flavor consistent.
Vegetables: Feel free to play around! Instead of red bell peppers, use green peppers, cherry tomatoes, or even broccoli. Swap zucchini with sweet potatoes or cauliflower for different textures and flavors.
Cheese: Cheddar is a classic choice, but you can switch it up with mozzarella, feta, or a dairy-free cheese if you’re going vegan. Mixing different cheeses can add more depth to the flavor.
How Do I Ensure My Casserole Is Fluffy and Not Soggy?
Getting that perfect texture is key! Here are steps to make sure your Veggie-Packed Breakfast Casserole comes out fluffy:
- **Sauté Your Veggies:** Make sure to cook down the vegetables so they release some moisture before adding them to the egg mixture. This helps prevent excess water from making the casserole soggy.
- **Whisk Eggs Well:** Be sure to whisk the eggs and milk together thoroughly. Air incorporation is great for fluffiness!
- **Don’t Overmix:** When combining the egg mixture and veggies, stir gently. Overmixing can deflate any air bubbles that help with fluffiness.
- **Check for Doneness:** The casserole is ready when it’s set in the middle. An inserted knife should come out clean. If it’s still runny, give it a few more minutes.
Following these tips will help you achieve a light and fluffy breakfast casserole every time!
Veggie-Packed Breakfast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 8 large eggs
- 1/2 cup milk (whole or 2%)
- 1 cup red bell pepper, diced
- 1 cup zucchini, diced
- 1 cup mushrooms, sliced
- 1 cup fresh spinach, chopped
- 1 cup shredded cheddar cheese
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
Seasonings:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano or Italian seasoning
- Optional: 1/4 teaspoon red pepper flakes for a little heat
How Much Time Will You Need?
This yummy breakfast casserole will take approximately 15 minutes to prep and about 30-35 minutes to bake. In total, you’ll need around 50 minutes to get this delightful dish ready for your breakfast table!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Dish:
Start by preheating your oven to 375°F (190°C). While that heats up, take a 9×13-inch baking dish and lightly grease it with oil or cooking spray.
2. Sauté the Aromatics:
In a large skillet, add the olive oil and warm it over medium heat. Once the oil is hot, toss in the chopped onion and minced garlic. Sauté for about 2 minutes, or until the onion is translucent and fragrant.
3. Add the Veggies:
Now, it’s time for the colorful veggies! Add the diced red bell pepper, zucchini, and sliced mushrooms to the skillet. Cook these together, stirring occasionally, until the veggies are just tender—this should take about 5-7 minutes.
4. Bring in the Spinach:
After your veggies have softened, stir in the chopped spinach. Cook for another 1-2 minutes until the spinach has wilted down. Then, remove the skillet from the heat and set it aside.
5. Mix the Egg Base:
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, oregano, and red pepper flakes if you’re using them. Make sure everything is blended well for a smooth mixture!
6. Combine Everything:
Add the sautéed vegetables and shredded cheddar cheese to the egg mixture. Gently stir to combine everything evenly.
7. Pour and Spread:
Pour your egg and veggie mixture into the prepared baking dish. Spread it out evenly so it bakes uniformly.
8. Bake the Casserole:
Pop the dish in your preheated oven and bake for about 30-35 minutes. You’ll know it’s done when the casserole is set and has a lovely golden top. A knife inserted in the center should come out clean!
9. Cool and Slice:
Once baked, remove the casserole from the oven and let it cool for a few minutes. This will make it easier to slice into portions. Serve warm, and enjoy your nutritious breakfast casserole!
This casserole is fantastic for meal prep or serving a hungry crowd, and it keeps well in the fridge for easy reheating during the week. Enjoy every colorful bite!
Can I Use Different Vegetables in This Casserole?
Absolutely! Feel free to substitute any veggies you like. Broccoli, cherry tomatoes, or even sweet potatoes can work well. Just ensure they are chopped into small, even pieces for even cooking.
Can I Make This Casserole Ahead of Time?
Yes, you can prepare this casserole the night before. Just assemble it in the baking dish, cover it, and refrigerate. In the morning, bake it straight from the fridge, adding a few extra minutes to the baking time.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat individual portions in the microwave or warm it in the oven until heated through.
What’s the Best Way to Serve This Casserole?
This casserole is delicious on its own, but you can also serve it with a side of fresh fruit, avocado slices, or a light salad for a balanced meal. Enjoy it for breakfast, brunch, or even as a quick dinner option!
