Veggie Breakfast Casserole: A Wholesome Delight

If you’re craving a savory and fluffy veggie breakfast casserole, you’ve come to the right place! This dish is not only healthy and family-friendly but also super easy to prepare. With colorful vegetables and wholesome ingredients, it’s a perfect way to start your day on a delicious note.

Ingredients for Veggie Breakfast Casserole

Fresh Vegetables

For this delightful casserole, you’ll need a medley of fresh vegetables. The foundation includes:

• 1 medium onion, peeled and diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup baby bella or button mushrooms, sliced
• 1 cup cherry tomatoes, quartered

Eggs and Dairy

The heart of any breakfast casserole is the eggs. This recipe calls for:

• 12 large eggs
• ¼ cup 2% milk

Seasonings and Cheese

To bring everything together, you’ll want to add:

• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ cup shredded mozzarella cheese

Preparing the Vegetables

Chopping and Dicing Techniques

Start by prepping your vegetables. Peel and dice the onion, then chop the red and green bell peppers. Slice the mushrooms, ensuring they’re ready to soak up all the delicious flavors.

Sautéing for Flavor Enhancement

In a skillet over medium heat, warm the olive oil. Sauté the onion until it softens, then add the bell peppers, cooking until tender. Finally, introduce the mushrooms, allowing them to release their moisture and brown slightly. This step enhances the flavor, making every bite irresistible.

Whisking the Egg Mixture

Combining Ingredients for a Fluffy Base

In a large bowl, whisk the eggs with the milk until they’re frothy and combined. This mixture will create the fluffy base of your casserole. The eggs should feel light and airy as you whip them.

Seasoning Tips for Maximum Flavor

Don’t forget to season the egg mixture with kosher salt and ground black pepper. This will elevate the overall taste and ensure each forkful bursts with flavor.

Assembling the Casserole

Layering the Ingredients

Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish. Pour half of the egg mixture into the dish, then layer the sautéed vegetables and quartered cherry tomatoes on top. Pour the remaining egg mixture over everything, ensuring an even distribution.

Baking Instructions for Perfect Texture

Sprinkle the shredded mozzarella cheese on top. Bake the casserole for 30-40 minutes, or until the center is set. A knife inserted should come out clean. Let it rest for 5-10 minutes before serving, allowing the flavors to meld beautifully.

Storage and Make-Ahead Tips

Refrigerating and Reheating

This veggie breakfast casserole can easily be prepared in advance. Assemble it the night before, cover, and refrigerate. Just allow it to sit at room temperature for 10-15 minutes before baking in the morning.

Variations for Customization

Feel free to customize your casserole by adding cooked tofu, tempeh, or even black beans for extra protein. Nutritional yeast can also be a fantastic addition for a cheesy flavor without the dairy.

FAQs

Related Recipes to try

• Vegetable Spring Rolls
• Turkey Taco Casserole
• Ground Turkey Casserole

Conclusion

This veggie breakfast casserole is a fantastic dish that’s both nutritious and satisfying. For more delicious ideas and inspiration, check out our Pinterest page. Enjoy making this recipe and sharing it with your loved ones!

Veggie Breakfast Casserole: A Wholesome Delight

A delicious and healthy veggie breakfast casserole packed with sautéed vegetables and fluffy eggs.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine American

Servings 6 servings

Calories 250 kcal

Equipment

• skillet
• large bowl
• 9×13-inch baking dish

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion peeled and diced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 1 cup baby bella or button mushrooms sliced
• 12 large eggs
• ¼ cup 2% milk
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 cup cherry tomatoes quartered
• ½ cup shredded mozzarella cheese

Instructions

 

• Prepare the vegetables by peeling and dicing the onion, dicing the bell peppers, and slicing the mushrooms.
• Heat olive oil in a skillet over medium heat, add onion and cook until softened, then add bell peppers and mushrooms until tender.
• In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
• Preheat the oven to 350°F (175°C), grease a 9×13 inch baking dish, and layer half of the egg mixture, sautéed vegetables, and tomatoes.
• Pour remaining egg mixture on top, sprinkle with cheese, and bake for 30-40 minutes until set.
• Allow to rest for 5-10 minutes before serving.

Notes

This casserole can be prepared in advance. Assemble it the night before, refrigerate, and bake the next morning. Allow it to sit for 10-15 minutes at room temperature before baking.

Keyword egg casserole, healthy breakfast, vegetable casserole, veggie breakfast casserole