If you have been searching for a wholesome and utterly delicious breakfast that brings together fresh, vibrant vegetables and a fluffy, cheesy egg base, you are going to fall in love with this Vegetable Breakfast Casserole Recipe. This dish is packed with colorful bell peppers, zucchini, spinach, and the perfect blend of cheddar and feta cheese, all baked into a satisfying morning feast. It’s the kind of recipe that brightens your kitchen with aromas and fills your plate with nourishing goodness, making every bite a joyful experience.
Ingredients You’ll Need
This recipe uses a handful of simple, fresh ingredients that are easy to gather and each plays a vital role in building layers of flavor, texture, and color. From the creamy eggs and savory cheeses to the crisp-tender vegetables, everything combines to create a comforting yet vibrant casserole.
- 12 large eggs: The fluffy, protein-rich base that binds everything deliciously together.
- 1 cup milk: Adds creaminess to the egg mixture for a soft, custardy texture.
- 1 teaspoon salt: Enhances all the natural flavors in the dish perfectly.
- 1/2 teaspoon black pepper: Gives a subtle warmth without overpowering.
- 1 tablespoon olive oil: Perfect for sautéing vegetables to bring out their sweetness.
- 1 small onion (diced): Adds a mild sharpness and depth of flavor.
- 1 red bell pepper (diced): Provides vibrant color and juicy sweetness.
- 1 green bell pepper (diced): Brings freshness and a slight earthiness.
- 1 zucchini (diced): Adds moisture and a tender bite without overpowering.
- 1 cup baby spinach (chopped): A nutrient-packed leafy green that wilts beautifully.
- 1 cup shredded cheddar cheese: Offers creamy richness and a familiar cheesy tang.
- 1/2 cup feta cheese (crumbled): Adds a salty, tangy contrast to the cheddar.
- Cooking spray or oil for greasing: Ensures the casserole doesn’t stick and helps achieve a golden crust.
How to Make Vegetable Breakfast Casserole Recipe
Step 1: Prepare the Oven and Baking Dish
First things first, preheat your oven to 375°F (190°C). While it’s warming up, lightly grease a 9×13-inch baking dish with cooking spray or a little oil. This step is key to ensuring your casserole slides out easily after baking and forms that delightful golden edge you love.
Step 2: Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat. Toss in the diced onion, red bell pepper, green bell pepper, and zucchini. Sauté these veggies for 5 to 6 minutes, allowing them to soften and release their natural sweetness without losing their brightness. Then stir in the chopped spinach and cook for another 1 to 2 minutes until it’s just wilted. This combination brings a wonderful texture and a burst of fresh flavors.
Step 3: Whisk the Egg Mixture
In a spacious bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy. This blend will give your casserole its light, airy foundation that soaks up the flavors of the veggies and cheeses beautifully.
Step 4: Combine and Pour
Now, add the sautéed vegetables to the egg mixture and gently fold to combine everything evenly. Pour this rich mixture into your prepared baking dish, spreading it out nicely for even cooking.
Step 5: Add the Cheeses
Sprinkle the shredded cheddar cheese evenly over the top, followed by the crumbled feta. These cheeses melt and mingle into the casserole, lending it a creamy, tangy finish that makes every forkful exciting.
Step 6: Bake to Perfection
Bake the casserole for 35 to 40 minutes or until the center is set and the top turns a gorgeous golden color. Once done, let it rest for 5 minutes to firm up slightly — this makes slicing neat and serving a breeze.
How to Serve Vegetable Breakfast Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions on top adds a pop of color and a fresh, herbaceous note that brightens every bite. You could also add a dash of hot sauce if you like a little heat alongside your creamy casserole.
Side Dishes
This casserole is hearty enough to stand on its own, but pairing it with crisp fruit salad or light, toasted bread rounds out the meal beautifully. A side of avocado slices or a dollop of tangy Greek yogurt can also complement the textures and flavors wonderfully.
Creative Ways to Present
For a brunch gathering, serve the Vegetable Breakfast Casserole Recipe in individual ramekins baked separately to create charming single portions. Alternatively, layer it with sliced tomatoes or fresh microgreens for an eye-catching presentation that guests will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover casserole in an airtight container and keep it refrigerated. It will stay fresh for up to 3 days, making it perfect for quick breakfasts or snacks during a busy week.
Freezing
This Vegetable Breakfast Casserole Recipe freezes beautifully! Wrap portions tightly in plastic wrap and then foil before freezing. It will maintain its texture and flavor for up to 2 months, so you can enjoy this nutritious dish anytime.
Reheating
Reheat leftovers in a microwave-safe dish for about 1 to 2 minutes or until heated through. For a crispier top, warm it in a 350°F oven for 10 to 15 minutes. Make sure it’s hot all the way through before digging in.
FAQs
Can I use other vegetables in this casserole?
Absolutely! Mushrooms, kale, broccoli, or even asparagus work wonderfully. Feel free to customize the Vegetable Breakfast Casserole Recipe to include your favorite veggies or whatever you have on hand.
Is it possible to make this recipe dairy-free?
Yes, just swap out the milk for a plant-based alternative like almond or oat milk and omit the cheeses or use dairy-free cheese substitutes. The casserole will still be delicious and nutritious.
How long can I keep the casserole in the fridge?
It’s best enjoyed within 3 days when refrigerated properly. Beyond that, the texture and flavor may start to diminish.
Can I prepare the casserole the night before?
You can! Prepare everything, cover the baking dish, and refrigerate overnight. Bake it fresh in the morning for a stress-free breakfast or brunch.
What’s the best way to reheat without drying it out?
Reheating gently in the oven at a moderate temperature with a loose cover or in the microwave with a damp paper towel over the top helps retain moisture, keeping your casserole tender and tasty.
Final Thoughts
This Vegetable Breakfast Casserole Recipe is a true keeper — simple, nourishing, and packed with flavor that feels like a warm hug in every bite. Whether you’re feeding a crowd or treating yourself to a comforting morning meal, it’s a wonderful choice that brings joy to the table. I can’t wait for you to try it and make it a beloved staple in your kitchen!
Print
Vegetable Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Vegetable Breakfast Casserole is a hearty and nutritious morning dish that combines sautéed fresh vegetables with eggs and cheese, baked to golden perfection. Perfect for a wholesome breakfast or brunch, it’s easy to prepare ahead and customize with your favorite veggies or dairy alternatives.
Ingredients
Egg Mixture
- 12 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 zucchini, diced
- 1 cup baby spinach, chopped
Cheeses
- 1 cup shredded cheddar cheese
- 1/2 cup feta cheese, crumbled
Other
- Cooking spray or oil for greasing
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or oil to prevent sticking.
- Sauté Vegetables: In a large skillet over medium heat, heat the olive oil. Add the diced onion, red bell pepper, green bell pepper, and zucchini. Cook for 5–6 minutes until the vegetables are softened. Stir in chopped spinach and cook for an additional 1–2 minutes until wilted.
- Mix Eggs: In a large bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy.
- Combine Ingredients: Add the sautéed vegetables into the egg mixture bowl and gently stir to combine all ingredients evenly.
- Assemble Casserole: Pour the egg and vegetable mixture into the prepared baking dish. Evenly sprinkle shredded cheddar cheese and crumbled feta cheese over the top.
- Bake: Place the casserole in the preheated oven and bake for 35–40 minutes, or until the center is set and the top turns a golden brown color.
- Cool and Serve: Remove the casserole from the oven and let it cool for 5 minutes. Slice into portions and serve warm.
Notes
- You can substitute or add other vegetables like mushrooms, kale, or broccoli to customize the casserole.
- For a dairy-free version, use plant-based milk alternatives and omit the cheeses, or opt for dairy-free cheese substitutes.
- This casserole can be assembled the day before and refrigerated; simply reheat it when ready to serve.
