Start your day right with this Veggie-Packed Breakfast Casserole, your ultimate solution for a nutritious and delicious morning meal. This recipe is not just about convenience; it’s a wholesome way to incorporate more vegetables into your diet without sacrificing flavor. It’s the perfect make-ahead option for busy weekdays or a delightful centerpiece for weekend brunches.
Key Ingredients for Veggie-Packed Breakfast Casserole
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and diced
- 1 zucchini, diced
- 1 cup chopped broccoli florets
- 1/2 cup cherry tomatoes, halved
- 8 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup shredded cheddar cheese
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes (optional)
- Fresh parsley or chives, for garnish (optional)
How to Make Veggie-Packed Breakfast Casserole
This Veggie-Packed Breakfast Casserole is a culinary dream for anyone seeking a wholesome, satisfying start to their day. It’s incredibly easy to assemble, packed with vibrant vegetables for a burst of freshness, and achieves a wonderfully tender yet firm texture. The creamy egg base, melded with savory cheese and tender-crisp vegetables, makes every bite a delight. Preparation time is approximately 20 minutes, with a baking time of 30-35 minutes, offering a delicious meal with minimal effort.
Step-by-Step Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a similarly sized oven-safe casserole dish.
- Sauté the Aromatics and Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Remaining Vegetables: Add the diced red bell pepper, zucchini, and broccoli florets to the skillet. Cook, stirring occasionally, for about 7-10 minutes, or until the vegetables are tender-crisp. You don’t want them to be mushy, as they will continue to cook in the oven.
- Incorporate Tomatoes and Seasonings: Stir in the halved cherry tomatoes, salt, black pepper, and red pepper flakes (if using). Cook for an additional 2 minutes until the tomatoes just begin to soften.
- Prepare the Egg Mixture: In a large bowl, whisk together the 8 large eggs and 1/2 cup of milk until well combined. Season the egg mixture with a pinch of salt and pepper.
- Assemble the Casserole: Evenly distribute the sautéed vegetable mixture into the prepared baking dish. If using, sprinkle the crumbled feta cheese over the vegetables.
- Pour Egg Mixture and Add Cheese: Pour the whisked egg mixture evenly over the vegetables and feta cheese. Top with the shredded cheddar cheese.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the cheese is golden brown and bubbly. A knife inserted into the center should come out clean.
- Rest and Serve: Let the casserole rest for 5-10 minutes before slicing and serving. This allows the casserole to set properly. Garnish with fresh parsley or chives, if desired.
Why You’ll Love This Veggie-Packed Breakfast Casserole
You will absolutely adore this Veggie-Packed Breakfast Casserole for its incredible versatility and wholesome goodness. The star of this dish is its vibrant medley of fresh vegetables, ensuring you get a delicious dose of nutrients with every forkful. Beyond its health benefits, making this casserole at home is remarkably cost-effective, especially when using seasonal produce, saving you money compared to buying pre-made breakfasts filled with less wholesome ingredients. The creamy egg base, complemented by the delightful tang of feta and the buttery melted cheddar, elevates this dish far beyond a simple scramble, offering a flavor profile that truly satisfies.
Unlike a rushed breakfast taco that requires immediate consumption, this casserole is a make-ahead wonder, perfect for prepping on a Sunday for busy mornings throughout the week. Imagine waking up to the aroma of a freshly baked, protein-rich meal without lifting a finger on a Tuesday morning! Its hearty texture and satisfying blend of flavors make it a comforting yet healthy choice that appeals to the entire family. Don’t just take our word for it – embrace the ease, health, and deliciousness this Veggie-Packed Breakfast Casserole offers and give it a try in your own kitchen today!
Storing and Reheating Tips
Properly storing and reheating your Veggie-Packed Breakfast Casserole ensures you can enjoy its deliciousness for days to come.
- Refrigeration: Once cooled, cover the casserole dish tightly with plastic wrap or foil, or transfer individual portions into airtight containers. It will stay fresh in the refrigerator for up to 3-4 days.
- Reheating in Oven: For the best texture, reheat slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This method helps maintain its original fluffy consistency.
- Reheating in Microwave: For a quicker option, reheat individual slices in the microwave on medium power for 1-2 minutes, or until heated through. Be aware that the texture might be slightly softer than oven-reheated leftovers.
- Freezing: This casserole freezes exceptionally well. Once completely cooled, wrap individual portions securely in plastic wrap, then in aluminum foil or place in freezer-safe containers. It can be frozen for up to 2-3 months.
- Thawing and Reheating from Frozen: Thaw overnight in the refrigerator before reheating using either the oven or microwave methods described above. You can also reheat directly from frozen in a 350°F (175°C) oven for a longer period (20-30 minutes), covering with foil initially to prevent over-browning.
Final Thoughts
This Veggie-Packed Breakfast Casserole is a wonderfully nourishing and convenient option that simplifies healthy eating. Its adaptable nature and delightful taste make it a must-try for anyone seeking a wholesome start to their day. We encourage you to whip up this delightful dish and experience its satisfying goodness firsthand!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Veggie-Packed Breakfast Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a similarly sized oven-safe casserole dish.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 tablespoon olive oil, 1 medium onion, 2 cloves garlic
- Add the diced red bell pepper, zucchini, and broccoli florets to the skillet. Cook, stirring occasionally, for about 7-10 minutes, or until the vegetables are tender-crisp. You don’t want them to be mushy, as they will continue to cook in the oven.1 cup broccoli florets
- Stir in the halved cherry tomatoes, salt, black pepper, and red pepper flakes (if using). Cook for an additional 2 minutes until the tomatoes just begin to soften.1/2 cup cherry tomatoes, to taste salt, to taste freshly ground black pepper, pinch red pepper flakes
- In a large bowl, whisk together the 8 large eggs and 1/2 cup of milk until well combined. Season the egg mixture with a pinch of salt and pepper.8 large eggs, 1/2 cup milk, to taste salt, to taste freshly ground black pepper
- Evenly distribute the sautéed vegetable mixture into the prepared baking dish. If using, sprinkle the crumbled feta cheese over the vegetables.1/4 cup feta cheese
- Pour the whisked egg mixture evenly over the vegetables and feta cheese. Top with the shredded cheddar cheese.1/4 cup cheddar cheese
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the cheese is golden brown and bubbly. A knife inserted into the center should come out clean.
- Let the casserole rest for 5-10 minutes before slicing and serving. This allows the casserole to set properly. Garnish with fresh parsley or chives, if desired.fresh parsley or chives
Notes
Reheating in Oven: For the best texture, reheat slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
Reheating in Microwave: For a quicker option, reheat individual slices in the microwave on medium power for 1-2 minutes, or until heated through.
Freezing: This casserole freezes exceptionally well. Once completely cooled, wrap individual portions securely in plastic wrap, then in aluminum foil or place in freezer-safe containers. It can be frozen for up to 2-3 months.