Name: Vegetable Breakfast Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 8 large eggs; 1/2 cup milk (dairy or plant-based); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon dried thyme or Italian seasoning; 1 cup chopped fresh spinach; 1/2 cup diced bell pepper (any color); 1/2 cup chopped mushrooms; 1/2 cup cherry tomatoes, halved; 1/4 cup chopped red onion; 1 cup shredded cheddar or mozzarella cheese; non-stick cooking spray or butter for greasing

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If you’re searching for an energizing, colorful start to your morning that’s as easy on the eyes as it is on your time, the Vegetable Breakfast Casserole is the answer. Each bite is brimming with fresh spinach, juicy bell peppers, earthy mushrooms, and sweet bursts of cherry tomatoes, all held together by creamy eggs and melted cheese. Whether you’re assembling brunch for friends, prepping weekday breakfasts ahead, or just craving something savory and wholesome, this recipe delivers vibrant flavor, plenty of nutrition, and a big scoop of comfort.

Vegetable Breakfast Casserole Recipe - Recipe Image

Ingredients You’ll Need

These simple ingredients come together for a breakfast casserole that’s far from ordinary—you’ll find each one adds a special touch to the flavor, texture, or color of the dish. Don’t be afraid to use up what’s in your fridge or customize the veggies to your mood!

8 large eggs: The heart of the casserole, these create a fluffy, satisfying base.
1/2 cup milk (dairy or plant-based): Adds richness and helps keep the casserole moist—use your favorite type.
1 teaspoon salt: Essential for bringing out all the savory flavors in the dish.
1/2 teaspoon black pepper: Gives a gentle kick to balance the vegetables.
1/2 teaspoon garlic powder: Adds an aromatic depth without any chopping required.
1/2 teaspoon dried thyme or Italian seasoning: Lends a subtle, earthy note that makes the casserole sing.
1 cup chopped fresh spinach: Packs in color and extra nutrition, wilting perfectly as it bakes.
1/2 cup diced bell pepper (any color): Brings a lovely crunch and sweet flavor—choose red, yellow, or orange for the brightest pop.
1/2 cup chopped mushrooms: Add a savory, meaty bite even for mushroom hesitaters.
1/2 cup cherry tomatoes, halved: Little juicy gems that burst with flavor in each bite.
1/4 cup chopped red onion: Offers just the right amount of zing and color contrast.
1 cup shredded cheddar or mozzarella cheese: Melts into gooey, golden deliciousness on top—pick your cheesy favorite.
Non-stick cooking spray or butter for greasing: Ensures your casserole comes out of the dish effortlessly every time.

How to Make Vegetable Breakfast Casserole

Step 1: Prep Your Baking Dish and Oven

Kick things off by preheating your oven to 375°F (190°C) so it’s hot and ready when you are. Take a 9×9-inch (or similarly sized) baking dish and give it a good coating with non-stick spray or a swipe of butter. This not only keeps cleanup breezy but guarantees every golden slice of Vegetable Breakfast Casserole lifts out perfectly.

Step 2: Whisk the Eggs and Seasonings

In a large bowl, grab a whisk and beat together the eggs, milk, salt, pepper, garlic powder, and thyme or Italian seasoning. You’re looking for a mixture that’s uniform and slightly frothy—this step is the flavor foundation and what will make your casserole super fluffy every time.

Step 3: Add the Vegetables

Time to load up on veggies! Stir in the chopped spinach, bell pepper, mushrooms, cherry tomatoes, and red onion. Don’t worry about perfection here—toss them in and marvel at the explosion of colors. These fresh vegetables infuse the casserole with sweetness, texture, and a garden-fresh feel that wakes up the whole dish.

Step 4: Assemble and Cheese It Up

Pour everything into your prepared baking dish, making sure to distribute the vegetables evenly. Don’t forget to sprinkle the whole thing generously with shredded cheese—cheddar for classic tang or mozzarella for a milder, melty layer. This step is where your Vegetable Breakfast Casserole becomes irresistibly gooey and golden.

Step 5: Bake to Perfection

Slide the casserole into the oven and bake for 30–35 minutes. You’ll know it’s ready when the center is just set and the top boasts a beautiful golden hue. The aroma will be mouthwatering! Let your masterpiece rest for 5 minutes before slicing—this makes it easier to serve and lets the flavors settle into every forkful.

How to Serve Vegetable Breakfast Casserole

Garnishes

For that finishing touch, sprinkle chopped fresh herbs like parsley or chives over the top. A dollop of Greek yogurt or a drizzle of hot sauce adds a delicious zing, and for cheese fans, an extra scattering of shredded cheese just before serving never hurts. These little extras bring your Vegetable Breakfast Casserole to a brunch-worthy level.

Side Dishes

Pair a generous square of casserole with crisp toast, a fluffy croissant, or roasted breakfast potatoes for a more filling spread. For a lighter side, a simple green salad or fresh fruit bowl balances the eggy richness and rounds out your morning table beautifully.

Creative Ways to Present

Try cutting the casserole into bite-sized squares for a crowd-pleasing breakfast appetizer, or serve it stacked with avocado slices and salsa for a Southwest-inspired twist. Individual ramekins or muffin tins also make adorable, single-serving portions—that’s Vegetable Breakfast Casserole with a fun twist!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra slices (lucky you!), let the casserole cool completely before covering and stashing in the fridge. Stored in an airtight container, it stays fresh and delicious for up to 4 days, making weekday breakfasts a breeze.

Freezing

The Vegetable Breakfast Casserole also freezes beautifully. Slice into portions, wrap tightly, and freeze for up to two months. You can thaw individual pieces overnight in the fridge, making it the ultimate in meal prep magic.

Reheating

For best results, reheat refrigerated slices in the microwave for about a minute, or in a low oven until warmed through—this keeps the eggs fluffy and the cheese perfectly melty. If reheating from frozen, cover with foil and warm in the oven until hot in the center.

FAQs

Can I use different vegetables in this casserole?

Absolutely! Vegetable Breakfast Casserole is all about flexibility. You can swap in zucchini, broccoli, leftover roasted veggies, or whatever you fancy—just aim for about 2 to 2.5 cups total to keep the proportions right.

How far in advance can I prepare the casserole?

You can assemble everything the night before, cover the dish, and pop it in the fridge. The next morning, just bake as directed! This makes early-morning hosting or meal prep a total breeze.

Can I add meat to the Vegetable Breakfast Casserole?

Definitely! Cooked breakfast sausage, bacon, or diced ham can be stirred in with the veggies for an extra boost of flavor and protein. Just make sure any meats are cooked and drained before adding.

Is the casserole gluten-free?

Yes, this recipe is naturally gluten-free as written—just be sure to check your cheese and any add-ins for hidden gluten if you’re serving anyone with sensitivities.

What can I use instead of cheese for a dairy-free option?

There are fantastic dairy-free shredded cheese alternatives on the market, or you can simply omit the cheese and scatter on some sliced avocado after baking for creamy richness without any dairy.

Final Thoughts

It’s hard not to fall head over heels for the Vegetable Breakfast Casserole—simple to make, endlessly adaptable, and sure to brighten any morning. Give it a try soon and see why it’s fast becoming a favorite in kitchens everywhere!

Vegetable Breakfast Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 18 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Vegetable Breakfast Casserole is a delicious and nutritious way to start your day. Packed with colorful veggies and cheesy goodness, it’s perfect for a family breakfast or brunch gathering.

Ingredients

Scale

Egg Mixture:

8 large eggs
1/2 cup milk (dairy or plant-based)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme or Italian seasoning

Veggies and Cheese:

1 cup chopped fresh spinach
1/2 cup diced bell pepper (any color)
1/2 cup chopped mushrooms
1/2 cup cherry tomatoes, halved
1/4 cup chopped red onion
1 cup shredded cheddar or mozzarella cheese
non-stick cooking spray or butter for greasing

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Instructions

Preheat oven and prepare baking dish: Preheat the oven to 375°F (190°C) and grease a 9×9 or similar-sized baking dish.
Prepare egg mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and thyme. Stir in the spinach, bell pepper, mushrooms, cherry tomatoes, and red onion.
Assemble and bake: Pour the egg and veggie mixture into the prepared baking dish. Sprinkle shredded cheese on top. Bake for 30–35 minutes until set and golden.
Rest and serve: Allow the casserole to rest for 5 minutes before slicing and serving.