Why You’ll Love Veggie Breakfast Egg Casserole Recipe
This casserole brings together hearty potatoes and an assortment of vibrant vegetables in every bite. Its versatile nature means you can swap in your favorite produce or add breakfast meats, cheeses, or herbs to suit your taste. It’s also simple to make ahead for weekends or special gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 eggs
2 Tablespoons filtered water
2 teaspoons olive oil
1/2 yellow onion, diced
1/2 cup bell pepper, diced
1 cup broccoli florets
1 cup mushrooms, finely chopped
1 1/2 cups fresh spinach
3 Tablespoons fresh basil, chopped
1/2 teaspoon everything bagel seasoning (or 1/4 teaspoon onion powder + 1/4 teaspoon garlic powder)
1/2 cup sharp cheddar cheese, shredded
salt to taste
Potatoes
3–4 small yellow potatoes (about 1 1/2 cups diced)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
Directions
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Preheat your oven to 350°F (175°C).
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Boil the diced potatoes in a small pot with water until tender (about 8–10 minutes). Drain and run cold water over them. Toss with olive oil, salt, pepper, garlic powder, onion powder, and paprika until evenly coated.
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In a large pan, heat olive oil and sauté the onion and bell pepper until soft, about 2–3 minutes. Add broccoli with a pinch of salt and cook for 3–4 minutes.
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Add the mushrooms and cook another 3–4 minutes. Fold in the spinach and cook until wilted, about 1–2 minutes. Stir in fresh basil and remove from heat.
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In a large bowl, whisk eggs and filtered water until light and fluffy.
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Combine the whisked eggs with the cooked vegetables and seasoned potatoes in a lightly greased casserole dish. Season with everything bagel seasoning and salt to taste.
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Sprinkle shredded cheddar cheese over the top.
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Bake uncovered for about 25 minutes, or until the center is firm. Allow to cool 5–10 minutes before slicing and serving.
Servings and timing
Serves: 8 slices
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Variations
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Swap in other vegetables such as zucchini, asparagus, or kale.
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Use different cheeses like pepper jack, provolone, or Swiss for varied flavor.
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Add cooked breakfast meats like bacon or sausage for extra protein.
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Make individual servings by using a muffin tin instead of a casserole dish.
Storage/Reheating
Refrigerate leftovers in an airtight container for 3–4 days. To reheat, warm slices in the microwave or in a 350°F oven until heated through.
FAQs
How do I store leftover Veggie Breakfast Egg Casserole?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. It reheats well in the microwave or oven.
Can I freeze this casserole?
Yes, you can freeze individual portions wrapped tightly. Thaw in the refrigerator overnight before reheating.
Can I make this ahead of time?
Absolutely. You can prep the vegetables and egg mixture in advance and assemble before baking the next morning.
What pan should I use?
A lightly greased 9×13-inch casserole dish works best, but a cast iron skillet is also a great option.
Can I add meat?
Yes, feel free to add cooked bacon, sausage, or ham for extra heartiness.
What vegetables work best?
Bell peppers, broccoli, mushrooms, and spinach are great choices, but you can also use zucchini, kale, or tomatoes.
Is this casserole good for a crowd?
Yes, this recipe makes 8 hearty slices, making it perfect for brunch gatherings or holiday breakfasts.
Can I use egg whites instead of whole eggs?
Yes, you can substitute egg whites for whole eggs, but this may slightly change the texture and flavor.
What seasoning can I use instead of everything bagel seasoning?
A simple mix of garlic powder and onion powder makes a great substitute.
What’s a good side to serve with this?
Fresh fruit, toast, roasted potatoes, or a simple green salad pair beautifully with this casserole.
Conclusion
This Veggie Breakfast Egg Casserole is a flexible and flavorful recipe that makes weekday mornings and weekend brunches easy and enjoyable. With fresh veggies, seasoned potatoes, and cheesy goodness, it’s a wholesome dish that’s satisfying and simple to make. Customize it to your taste and enjoy!
Veggie Breakfast Egg Casserole
This veggie breakfast egg casserole is a healthy and delicious make-ahead dish packed with fresh vegetables, eggs, and cheese—perfect for meal prep or feeding a crowd.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 large eggs
- 1/4 cup milk (optional)
- 1 cup shredded cheddar cheese
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 2 cups fresh spinach, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a skillet over medium heat, add olive oil. Sauté onion, pepper, and zucchini for 5-7 minutes or until soft. Add spinach and cook until wilted. Set aside.
- In a large bowl, whisk eggs with milk, garlic powder, salt, and pepper.
- Add sautéed vegetables and shredded cheese to the egg mixture. Stir to combine.
- Pour the mixture into the prepared baking dish. Spread evenly.
- Bake for 30-35 minutes or until the center is set and edges are golden.
- Let cool slightly before slicing and serving.
Notes
- You can make this casserole ahead and reheat slices throughout the week.
- Feel free to customize with your favorite vegetables or cheese.
- Omit the cheese or use dairy-free cheese for a dairy-free option.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 280mg
