Veggie-Loaded Breakfast Casserole Recipe

Servings: 6 Total Time: 1 hr 5 mins Difficulty: Intermediate
Veggie-Loaded Breakfast Casserole Recipe pinit

If you’re looking for a breakfast option that’s both hearty and healthy, look no further than a veggie-loaded breakfast casserole. Packed with an abundance of vegetables, protein, and a delicious mix of savory flavors, this casserole is an ideal way to kickstart your day. Not only does it fuel you with all the essential nutrients you need, but it also offers a comforting, satisfying meal that everyone in your family will enjoy.

This dish is highly versatile, allowing you to tailor it to your preferences by mixing in your favorite vegetables, proteins, and seasonings. Whether you’re preparing a hearty meal for a weekend brunch or want a grab-and-go option for the week ahead, the veggie-loaded breakfast casserole is a crowd-pleaser.

In this post, we will cover everything you need to know about making the perfect veggie-loaded breakfast casserole, from ingredients and preparation to tips, variations, and serving suggestions.

Ingredients for the Veggie-Loaded Breakfast Casserole

The beauty of a veggie-loaded breakfast casserole is its flexibility. You can choose your vegetables based on what’s in season or what you have in your fridge. Here’s a list of essential ingredients to get you started:

Main Ingredients:

  • Eggs (12 large eggs): The base of your casserole and a great source of protein. Eggs also help bind all the ingredients together for a cohesive dish.
  • Milk (1 cup): Adds creaminess to the casserole. You can use dairy milk or a non-dairy alternative like almond or oat milk, depending on your dietary preferences.
  • Cheese (2 cups shredded, such as cheddar or mozzarella): Provides a creamy texture and adds flavor. Feel free to experiment with different types of cheese for unique results.
  • Potatoes (2 medium, diced): A filling vegetable that adds heartiness to the casserole. You can use regular potatoes, sweet potatoes, or even frozen hash browns for convenience.
  • Vegetables (2 cups total): The star of the dish! Common choices include bell peppers, onions, spinach, mushrooms, zucchini, tomatoes, and broccoli. You can use a mix of fresh or frozen vegetables.
  • Protein (1-2 cups, options like sausage, bacon, or turkey): Adding protein gives the casserole more substance and makes it a more complete meal. You can opt for a plant-based protein as well, such as tofu or tempeh.

Seasonings and Extras:

  • Olive oil (for sautéing): To cook the vegetables and proteins.
  • Salt and pepper (to taste): Essential for flavor enhancement.
  • Garlic powder, onion powder, smoked paprika, or dried herbs (1 tsp each): These spices add depth and savory richness to your casserole.
  • Fresh herbs (optional, such as parsley or chives): To garnish the casserole for added flavor and a touch of freshness.
  • Hot sauce or salsa (optional): For those who enjoy a little extra heat!

Step-by-Step Preparation of Veggie-Loaded Breakfast Casserole

Creating a veggie-loaded breakfast casserole is a simple process that requires a bit of prep and a little patience. Here’s how to make it:

Step 1: Preheat and Prepare Your Ingredients

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent the casserole from sticking.

Step 2: Cook the Potatoes and Protein

In a large skillet, heat a tablespoon of olive oil over medium heat. Add your diced potatoes and cook them until they’re tender and golden brown. This usually takes about 10-15 minutes. Once done, remove them from the skillet and set them aside.

In the same skillet, add your protein (sausage, bacon, or turkey) and cook it until it’s browned and cooked through. If using plant-based protein, sauté it until it’s heated through and slightly crispy. Once cooked, set the protein aside.

Step 3: Sauté the Vegetables

In the same skillet, add a bit more olive oil if necessary and sauté your vegetables. Start with the onions, bell peppers, and garlic, and cook for 4-5 minutes until they’re softened. Add the mushrooms, spinach, and zucchini (or other vegetables you’re using) and cook for another 3-4 minutes until all vegetables are tender.

Step 4: Whisk the Egg Mixture

While your vegetables are cooking, crack the eggs into a large bowl and whisk them together with the milk, salt, pepper, and any seasonings you’re using (garlic powder, onion powder, smoked paprika). Whisk until the mixture is well combined and slightly frothy.

Step 5: Assemble the Casserole

Layer the cooked potatoes, protein, and sautéed vegetables evenly into the greased baking dish. Pour the egg mixture over the top, ensuring it covers all the ingredients. Sprinkle the shredded cheese evenly over the top of the casserole.

Step 6: Bake the Casserole

Place the casserole in the preheated oven and bake for 35-40 minutes, or until the eggs are fully set and the top is golden brown. If you want a slightly crispy top, you can broil it for the last 2-3 minutes of baking. Once done, remove it from the oven and let it cool for a few minutes before slicing and serving.

Serving Suggestions for Veggie-Loaded Breakfast Casserole

The veggie-loaded breakfast casserole is filling on its own, but you can always pair it with a few sides to create a well-rounded breakfast spread. Here are some serving ideas:

  • Fresh Fruit Salad: A light and refreshing contrast to the savory casserole.
  • Avocado Toast: For a more substantial meal, serve slices of avocado toast on the side for some healthy fats.
  • Green Salad: A simple green salad with a tangy vinaigrette can balance the richness of the casserole.
  • Hot Sauce or Salsa: For an added kick, serve with a side of hot sauce or salsa for those who love a spicy bite.
  • Bacon or Sausage: If you want to add more protein, you can serve extra bacon or sausage alongside the casserole.

Tips for Making the Best Veggie-Loaded Breakfast Casserole

To ensure that your veggie-loaded breakfast casserole turns out perfect every time, here are some helpful tips:

  • Choose Vegetables That Hold Up Well: While most vegetables work in this casserole, it’s best to avoid watery vegetables (like cucumbers) that can release excess moisture. Opt for bell peppers, onions, mushrooms, spinach, and zucchini for the best results.
  • Don’t Overcrowd the Pan: If you’re making a larger batch, it’s better to use a slightly larger baking dish to avoid overcrowding the casserole. This ensures even cooking and a better texture.
  • Make-Ahead Option: This casserole is great for meal prep! You can prepare it the night before, cover it with foil, and refrigerate it overnight. In the morning, simply bake it as directed. It’s perfect for busy mornings or hosting a brunch.
  • Customize the Protein: Whether you prefer plant-based options or meat, feel free to experiment with the protein source. Ground turkey, sausage, bacon, or tofu all work well in this recipe.
  • Use Leftover Vegetables: This is a great way to use up any leftover vegetables you have in your fridge. If you’ve got half a bell pepper, some spinach, or leftover roasted veggies, throw them in for added flavor.

Variations of Veggie-Loaded Breakfast Casserole

The best part about the veggie-loaded breakfast casserole is how customizable it is. Here are some variations you can try:

  • Southwest Veggie-Loaded Breakfast Casserole: Add black beans, corn, and diced tomatoes to give it a Southwest flavor. Sprinkle with cumin, chili powder, and top with a dollop of sour cream.
  • Keto Veggie-Loaded Breakfast Casserole: Skip the potatoes and use cauliflower rice or extra spinach to keep it low-carb. You can also add more cheese and bacon for extra flavor.
  • Vegan Veggie-Loaded Breakfast Casserole: Use tofu or chickpea flour instead of eggs and opt for dairy-free cheese. Add nutritional yeast for a cheesy flavor.

Conclusion: A Healthy, Flavorful Start to Your Day

A veggie-loaded breakfast casserole is more than just a meal—it’s a versatile, delicious, and nutritious way to begin your day. With its mix of vegetables, protein, and creamy cheese, it’s the perfect balance of flavor and satisfaction. Whether you enjoy it as part of your weekly meal prep, serve it for a family brunch, or make it for a special occasion, this casserole is sure to be a hit.

By following the simple steps and tips provided, you can create a breakfast that’s as healthy as it is delicious. Don’t be afraid to customize the casserole to suit your tastes and dietary preferences. Get creative with your vegetables, proteins, and seasonings, and enjoy a veggie-loaded breakfast casserole that will fuel you through the day!

Veggie-Loaded Breakfast Casserole Recipe

Prep Time 15 mins Cook Time 45 mins Rest Time 5 mins Total Time 1 hr 5 mins Difficulty: Intermediate Cooking Temp: 180  C Servings: 6 Best Season: All Seasons

Description

This Veggie-Loaded Breakfast Casserole is a wholesome, delicious, and satisfying breakfast dish packed with colorful vegetables and eggs. Perfect for meal prep or feeding a crowd, it’s easy to make and customizable with your favorite veggies. Ideal for busy mornings or weekend brunches, this casserole is nutritious, hearty, and sure to please everyone at the table.

Ingredients

Cooking Mode Disabled

For the Base:

For Toppings:

Instructions

  1. Preheat the Oven

    Preheat your oven to 180°C (350°F). Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil to prevent sticking.

  1. Sauté the Vegetables

    Heat olive oil in a large skillet over medium heat. Add diced bell peppers, onions, and sliced mushrooms. Sauté for about 5 minutes, or until the vegetables are soft and slightly caramelized. Add spinach and cook until wilted. Remove from heat and set aside.

  1. Prepare the Egg Mixture

    In a large bowl, whisk together eggs, milk, salt, and pepper until well combined. Stir in the sautéed vegetables and both cheeses. Pour the mixture into the prepared baking dish.

  1. Bake the Casserole

    Place the baking dish in the oven and bake for 40-45 minutes or until the casserole is set and lightly golden on top. A knife inserted into the center should come out clean.

  1. Rest and Serve

    Once baked, remove the casserole from the oven and let it rest for 5 minutes before slicing into portions. Garnish with freshly chopped parsley.

Nutrition Facts

Servings 6


Amount Per Serving
Calories 227.99kcal
% Daily Value *
Total Fat 15.91g25%
Saturated Fat 6.63g34%
Trans Fat 0.02g
Cholesterol 272.51mg91%
Sodium 435.02mg19%
Potassium 312.66mg9%
Total Carbohydrate 6.85g3%
Dietary Fiber 1.14g5%
Sugars 4.15g
Protein 14.6g30%

Vitamin A 243.09 IU
Vitamin C 36.75 mg
Calcium 226.58 mg
Iron 1.78 mg
Vitamin D 1.99 IU
Vitamin E 1.65 IU
Vitamin K 58.73 mcg
Thiamin 0.1 mg
Riboflavin 0.6 mg
Niacin 0.96 mg
Vitamin B6 0.29 mg
Folate 68.13 mcg
Vitamin B12 1.09 mcg
Phosphorus 275.4 mg
Magnesium 28 mg
Zinc 1.9 mg

* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.

Note

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the casserole for up to 3 months. Just reheat in the oven or microwave.
  • Variations: Customize the casserole with other vegetables like zucchini, broccoli, or tomatoes. You can also add cooked bacon or sausage for extra protein.
Keywords: healthy, veggie casserole, breakfast casserole, meal prep, nutritious

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Frequently Asked Questions

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Can I make this casserole ahead of time?

Yes, you can prepare the casserole the night before and refrigerate it overnight. Just pop it in the oven the next morning to bake.

Can I use non-dairy milk?

Absolutely! You can use almond, oat, or soy milk as a substitute for regular milk.

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