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Veggie Breakfast Egg Casserole

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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.

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

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. 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.
  3. In a large bowl, whisk eggs with milk, garlic powder, salt, and pepper.
  4. Add sautéed vegetables and shredded cheese to the egg mixture. Stir to combine.
  5. Pour the mixture into the prepared baking dish. Spread evenly.
  6. Bake for 30-35 minutes or until the center is set and edges are golden.
  7. 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

Find it online: https://yumfamilyrecipes.com/veggie-breakfast-egg-casserole/