Go Back

Veggie Breakfast Casserole

A comforting and delicious casserole made with eggs, milk, and fresh vegetables, perfect for breakfast or brunch.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 8 large eggs The foundation of any great breakfast.
  • 1 cup milk Adds creaminess; substitute with almond milk for a dairy-free option.
  • 1 teaspoon salt To enhance the flavors.
  • 1/2 teaspoon black pepper A hint of mild spice.
Vegetable Ingredients
  • 2 cups mixed vegetables Think bell peppers, spinach, onions, or anything you love.
Cheese Ingredients
  • 1 cup shredded cheese Like cheddar or mozzarella for that gooey, indulgent factor.
  • optional Fresh herbs like chives or parsley For a fresh touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter.
  2. Sauté the vegetables in a skillet over medium heat for about 5 minutes until they soften.
  3. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined and frothy.
  4. Add the sautéed vegetables to the egg mixture and toss in half of the cheese. Stir to combine.
Baking
  1. Pour the mixture into the prepared baking dish, smooth it out, and top with the remaining cheese.
  2. Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is golden brown.
  3. Allow to cool slightly before slicing into squares to serve.

Notes

This casserole is highly adaptable! Try adding meat or different herbs for variations. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.