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
Scale
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.
