Description
This vegetable breakfast casserole is a flavorful and nutritious start to your day, combining sautéed fresh vegetables with eggs and melted cheddar cheese. Perfect for a make-ahead breakfast or brunch, it delivers a balanced meal that’s both satisfying and vegetarian-friendly.
Ingredients
Scale
Vegetables
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup chopped fresh spinach
- 1 cup broccoli florets, chopped small
- 1 cup mushrooms, sliced
Seasonings & Oil
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Egg Mixture
- 10 large eggs
- ¾ cup milk (dairy or non-dairy)
- 1 cup shredded cheddar cheese (or dairy-free alternative)
Other
- Nonstick cooking spray
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion, red and green bell peppers, broccoli, and mushrooms, cooking for 5–7 minutes until vegetables are softened and fragrant.
- Add Spinach and Season: Stir in the chopped spinach and cook for an additional minute until wilted. Season the vegetable mixture with garlic powder, salt, and black pepper, mixing well.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs and milk until thoroughly combined, creating a smooth egg mixture.
- Combine Ingredients: Add the sautéed vegetables along with shredded cheddar cheese into the egg mixture. Stir gently to incorporate all ingredients evenly.
- Pour into Baking Dish: Pour the combined mixture into the greased baking dish and spread it evenly for consistent baking.
- Bake: Bake the casserole for 35–40 minutes, or until the center is set and the top is lightly golden brown, ensuring the eggs are fully cooked.
- Cool and Serve: Allow the casserole to cool for 5–10 minutes before slicing into portions and serving. This helps the casserole to set and makes serving easier.
Notes
- You can substitute or add other vegetables such as zucchini, tomatoes, or kale for variety.
- For a dairy-free version, opt for plant-based milk and cheese alternatives.
- This casserole can be prepared in advance and reheated throughout the week for convenient breakfasts.
