Description
This Vegetable Breakfast Casserole is a hearty and healthy start to your day, packed with vibrant vegetables, eggs, and cheeses baked to golden perfection. Easy to prepare and perfect for feeding a crowd, this casserole is ideal for weekend brunches or make-ahead breakfasts that combine savory flavors with wholesome ingredients.
Ingredients
Scale
Vegetables
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup baby spinach, chopped
- 2 cups frozen hash browns, thawed
Other Ingredients
- 1 tablespoon olive oil
- 8 large eggs
- ½ cup milk (dairy or non-dairy)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- cooking spray
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray to ensure easy removal and prevent sticking.
- Sauté vegetables: Heat olive oil in a skillet over medium heat. Add diced onion and red bell pepper, sautéing for 3 to 4 minutes until softened. Add diced zucchini and cook for an additional 2 to 3 minutes. Stir in chopped spinach and cook until just wilted, then remove the skillet from heat.
- Mix casserole ingredients: In a large bowl, whisk together eggs, milk, salt, black pepper, and garlic powder until well combined. Add shredded cheddar and mozzarella cheeses, thawed hash browns, and the sautéed vegetable mixture. Stir thoroughly to blend all ingredients evenly.
- Assemble and bake: Pour the combined mixture into the greased baking dish, spreading it evenly. Bake in the preheated oven for 35 to 40 minutes, or until the eggs are fully set and the top is golden brown.
- Rest and serve: Allow the casserole to rest for 5 minutes after baking to let it set. Slice into portions and serve warm for a delicious and nourishing breakfast.
Notes
- Feel free to add mushrooms, broccoli, or leftover roasted vegetables to vary the flavors and increase nutritional value.
- Use dairy-free cheese and milk alternatives to make a fully dairy-free version suitable for lactose intolerance.
- This casserole can be prepared ahead of time and reheated, making it perfect for busy mornings or holiday brunches.
