Veggie Breakfast Casserole is a hearty and wholesome dish packed with colorful vegetables, fluffy eggs, and melty cheese. It’s perfect for a nutritious breakfast, brunch, or meal prep.
Ingredients:
- 8 large eggs
- 1 cup milk (dairy or plant-based)
- 1 cup shredded cheddar or mozzarella cheese
- 2 cups fresh spinach, chopped
- 1 cup diced bell peppers (any color)
- 1 cup diced zucchini
- 1/2 cup diced red onion
- 1 cup cherry tomatoes, halved
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
Steps:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.Sauté the Vegetables:
Heat the olive oil in a large skillet over medium heat. Add the onion and bell peppers, sautéing for 3-4 minutes until softened. Add the zucchini and cook for another 2 minutes. Finally, stir in the spinach and cook until wilted. Remove from heat and let cool slightly.Prepare the Egg Mixture:
In a large bowl, whisk together the eggs, milk, garlic powder, Italian seasoning, salt, and pepper. Stir in half of the shredded cheese.Assemble the Casserole:
Spread the sautéed vegetables evenly in the prepared baking dish. Pour the egg mixture over the vegetables, ensuring even coverage. Top with cherry tomatoes and sprinkle the remaining cheese over the top.Bake the Casserole:
Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is golden brown. A toothpick inserted in the center should come out clean.Cool and Serve:
Allow the casserole to cool for 5 minutes before slicing. Serve warm and enjoy!
This Veggie Breakfast Casserole is a delicious way to incorporate more vegetables into your morning routine. It’s customizable, easy to make, and great for feeding a crowd or prepping ahead for busy weekdays!
