Classic Healthy Breakfast Casserole with Vegetables
Enjoy a wholesome start to your day with this Classic Healthy Breakfast Casserole with Vegetables! Packed with fresh veggies and eggs, this casserole is easy to make and perfect for meal prep or a nutritious family breakfast.
Equipment
- Oven
- Baking dish (9x13 inch)
- Large bowl
- Whisk
- Knife
Ingredients
Main Ingredients
- 12 large eggs preferably free-range
- 1/2 cup milk dairy or non-dairy like almond or oat milk
- Salt and Pepper to taste
- 4 cups mixed vegetables, chopped e.g., bell peppers, spinach, onions, zucchini, mushrooms, broccoli florets
- 1/2 cup shredded cheddar cheese optional
- Cooking Spray or Oil for greasing
Instructions
Cooking Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir in the chopped mixed vegetables and shredded cheese (if using).
- Pour the egg and vegetable mixture into the prepared baking dish.
- Bake for 30-35 minutes until the casserole is set in the center and lightly golden brown; a knife inserted should come out clean.
- Let it cool for a few minutes before slicing and serving.
Notes
This casserole is a great option for meal prepping. You can chop all your vegetables ahead of time and store them in the fridge. Feel free to customize with your favorite vegetables or add a pinch of red pepper flakes for a little heat! It can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave or oven.