Vegetable Breakfast Casserole Recipe

This vegetable breakfast casserole recipe couldn’t be easier. It is filled with fresh vegetables, eggs, and potatoes for a complete breakfast baked in the oven. This healthy breakfast casserole is filling and perfect for breakfast, lunch, brunch, or dinner.

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Breakfast casseroles aren’t just for Christmas morning or Easter brunch, they are perfect to serve any time of the year. I like to make this on the weekend and use it up during the week, which is perfect for busy weekday mornings.

Here is what you will need

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This is an overview of the ingredients and steps to make this recipe, scroll down for a printable recipe card with exact measurements and instructions.

How to make this breakfast vegetable casserole recipe

Prepare the ingredients: dice the potatoes and vegetables into similar-sized pieces.

STEP 1: Once the oil is hot, cook the potatoes over medium heat until they start to soften. Toss in the onions and cook with the potatoes until the potatoes are golden on the outside and soft on the inside. Remove them from the skillet and place them in a single layer in a baking dish.

STEP 2: Add the vegetables to the hot skillet and cook for 5 to 8 minutes until they begin to soften.

STEP 3: Remove the veggie mixture from the skillet and place it in an even layer on top of the potatoes and onions, and add the cheese.

STEP 4: Whisk the eggs and milk together in a large bowl and pour the egg mixture over the casserole ingredients and bake.

Ingredient Notes & Substitutions

The full list of ingredients to make this veggie breakfast casserole recipe is above. Below are notes about some of the ingredients along with ideas for substitutes.

Potatoes – You can use any type of potato in this recipe. My preference is Yukon gold or russet.

Chopped vegetables – You can use any type of vegetables that you like. Mix up a few different kinds of your favorite veggies or use only one type.

Here are some veggie suggestions: Green bell peppers, red bell pepper, frying peppers, poblano peppers, jalapeno peppers, broccoli, zucchini, mushrooms, cauliflower, spinach, tomatoes, green onions, olives, and sun-dried tomatoes.

Cheese – You can use any type of your favorite cheese in this recipe. Here are a few suggestions: shredded cheddar cheese, mozzarella, Colby, jack, provolone, swiss, cotija, and gruyere.

Milk – Any kind of milk works well with the eggs, you can also use dairy-free milk such as almond milk or oat milk. You can also use water in place of milk.

Vegetarian breakfast casserole instructions make-ahead instructions

This casserole is great for meal prep and can be easily prepared ahead of time. I like to make it early in the week and use it up during the week for breakfast. Here are a few ways to prepare your vegetable breakfast casserole beforehand.

Cut up the vegetables and store them in separate containers (vegetables in one, potatoes in another) for up to three days. When it’s time to prepare the casserole, cook the potatoes and vegetables as instructed in the recipe, whisk the eggs and milk, and bake.

Alternatively, cook the potatoes and vegetables and place them in a casserole dish. Store them covered in the refrigerator for up to three days. To serve, whisk the eggs, milk, and garlic together and pour them over the casserole, then bake.

You can also make the entire casserole and bake it. Allow the cooked casserole to cool to room temperature and store it in the refrigerator for up to three days. Reheat it in the oven or microwave. Freezing this casserole is not recommended.

Recipe Variations

This recipe is so easy to customize and make it your own, here are a few suggestions to customize your breakfast egg casserole:

Add Meat – Add a quarter to half a pound of chopped cooked meat such as ham, bacon, breakfast sausage, or spicy Mexican chorizo sausage.

Skip the Potatoes – Leave the potatoes out for a low-carb breakfast casserole.

Sweet Potato and Ham Breakfast Casserole – Swap out the potatoes for sweet potatoes, add chopped cooked ham or bacon and 3/4 to a cup of chopped spinach.

Mexican Breakfast Casserole – Add cooked chorizo sausage, potatoes, diced jalapeno pepper, tomatoes, red peppers, green bell peppers, and cotija cheese. Serve with a side of guacamole and salsa.

Greek Breakfast Casserole – Chopped spinach, kalamata olives, tomatoes, and feta cheese.

Italian Breakfast Casserole – Spicy or mild Italian sausage, bell peppers, potatoes, and onions with parmesan and mozzarella cheese.

Serve your breakfast casserole with a side of hot sauce like this homemade sriracha sauce!

What to serve with vegetable breakfast casserole

Serve your veggie breakfast casserole with fresh fruit and whole-grain bread like this homemade sourdough bread. It also tastes great for lunch or a light dinner with a salad like this arugula salad with figs and goat cheese.

How to store leftovers

This breakfast casserole tastes just as good the next day, so if you have leftovers, store them in an airtight container in the refrigerator for up to four days. When it’s time to enjoy it again, place it in an oven heated to 350 degrees for 15 to 20 minutes.

Recipe FAQs

You Might Also Like these Easy Breakfast Recipes

• Apple-Sage Turkey Breakfast Sausage
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Vegetable Breakfast Casserole

A vegetarian breakfast casserole that has all of the components of breakfast in one dish.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Click on serving size to scale this recipe

Course: Breakfast

Cuisine: American

Keyword: vegetable breakfast casserole

Servings: 6

Calories: 212kcal

Author: Anne

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Scale this Recipe 6

Ingredients

• ▢ 1 tablespoon [olive oil divided]
• ▢ 2 to 3 potatoes cut into 1/2 inch cubes russet or yukon gold potatoes
• ▢ 2 cups of any combination of chopped veggies broccoli, zucchini, asparagus, spinach, mushrooms, peppers, tomatoes
• ▢ 1/4 cup minced onion about 1/2 of a small onion
• ▢ 3/4 cup grated cheese such as cheddar feta, swiss
• ▢ 6 eggs
• ▢ 1 1/2 tablespoons milk
• ▢ 1/2 teaspoon [garlic powder]

Instructions

• ▢
  Add the olive oil to the skillet, and heat over medium heat.
• ▢
  Once the oil is hot, add the potatoes and cook for 5 minutes until they start to brown, stir in the onions and continue to cook for 3 to 5 minutes longer.
• ▢
  Next, add the vegetables to the skillet and cook them until they begin to soften – about three minutes,
• ▢
  Remove the veggies from the pan and place them on top of the potatoes.
• ▢
  Top the veggies with 3/4 cup of cheese.
• ▢
  Whisk the eggs together with the milk, stir in the 1/2 teaspoon garlic powder and pour over the ingredients in the casserole dish.
• ▢
  Bake at 350 until done – about 40 to 45 minutes until eggs are cooked through

Video

Notes

Store leftover vegetable breakfast casserole in the refrigerator for up to four days.

Reheat it in the microwave or the oven.

Variations

Add chopped ham, cooked bacon or sausage to the casserole for a meaty breakfast casserole

Change up the vegetables, good choices are: baby spinach, zucchini, asparagus, mushrooms, peppers, tomatoes, artichokes, olives, get creative!

Nutrition

Serving: 1 | Calories: 212kcal | Carbohydrates: 16g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 178mg | Sodium: 171mg | Potassium: 482mg | Fiber: 2g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 41mg | Calcium: 153mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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