Vegetable Breakfast Casserole Recipe
As an Amazon Associate, I earn from qualifying purchases.
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 casserole is filling and perfect for breakfast, lunch, brunch, or dinner.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
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.
What you’ll love about this recipe
Here is what you will need
As an Amazon Associate, I earn from qualifying purchases
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.
Ingredient List
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.
How to make it ahead of time
This casserole is great for meal prep and can be easily prepared ahead of time. I like to make this 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. Cover and store 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 – Swap out the potatoes for sweet potatoes, add chopped cooked ham or bacon and 3/4 to a cup of chopped spinach.
Mexican – 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 – Chopped spinach, kalamata olives, tomatoes, and feta cheese.
Italian – Spicy or mild Italian sausage, bell peppers, potatoes, and onions with parmesan and mozzarella cheese.
Spice it up with splash of hot sauce like this homemade sriracha sauce!
What to serve with vegetable breakfast casserole
Serve this hearty casserole with fresh fruit and whole-grain bread like this homemade sourdough bread. It also tastes great for lunch or a light dinner with an arugula salad with figs and goat cheese.
How to store leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to four days. When you’re ready to enjoy them again, bake them in an oven heated to 350 degrees for 15 to 20 minutes.
Tips & Tricks
- Let the breakfast casserole rest for at least 5 minutes before slicing into it.
- Be sure to pour the eggs evenly over the layers of vegetables and potatoes.
Recipe FAQs
It depends on which type of vegetables you are using. Leafy greens such as spinach or arugula can be added without cooking them. Other vegetables, such as broccoli, peppers, onions, and zucchini, should be quickly sauteed before adding them to the casserole.
This casserole can be made dairy-free by using plant-based milk and a tablespoon or two of nutritional yeast for the cheesy flavor, or the cheese can be left out completely.
You Might Also Like these Easy Breakfast Recipes
- Apple-Sage Turkey Breakfast Sausage
- Banana Chocolate & Walnut Overnight Oats
- Savory Breakfast Bowl
- Impossible Breakfast Pie
- Breakfast tacos
Click on serving size to scale this recipe
Vegetable Breakfast Casserole
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
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
My husband would love this. Pinned! I can’t wait to make it.
Thanks karen, I hope he likes it!
This would be perfect during Lent as well.
Healthy, delicious, and vibrant! I’m in.
Thanks Jas!
I love a one dish meal and this one looks mighty tasty!!!
Look at all that color!! I bet it tastes amazing. And perfectly low carb for Dad minus the potatoes.
Love all the veggies loaded up in this.
This would be great when company visits.
This was delicious and easy!!!
Thanks Nicole
Thanks Nicole!
What a flavorful casserole and I love all of the veggies you got in there. I wish I had a slice now!
Does this make sense?
Instructions
1. Add 1/2 tablespoon oil to pan and heat over medium heat
2. Once 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 more. Potatoes should be golden on the outside.
3. Remove from pan and place into a casserole dish
4. Brown a few strips of bacon set aside until cool
5. Next, add the broccoli, bell pepper, and asparagus to the pan and cook for 3 to 5 minutes until they begin to soften.
6. Remove from pan and place the veggies on top of the potatoes
7. Crumble the bacon and add on top of the potatoes and veggies
8. Top the veggies with cheese
9. In a medium bowl beat the eggs and milk with a whisk, stir in the garlic powder and pour over the ingredients in the casserole dish
10. Bake at 350 until done – about 40 minutes
What a great way to sneak in extra veggies when the kids are least expecting it! Hahaha! This recipe definitely looks like a mom win!
I live for breakfast and casseroles are so easy to make and great for using up leftovers!
I love finding different ways to fit in veggies for breakfast and this is perfect!! So delicious and filling.
I love a good breakfast casserole – like this one! Fills me up for a while.
Thanks Kelly, and this is a very filling casserole
It’s so great to see a savory breakfast option in a sea of pancakes and cinnamon rolls. Love that there’s browned potatoes in there, too, to make it even more filling.
Thank you! We can’t love without potatoes
I love make ahead breakfast like this! Makes busy work mornings So much easier too! Thanks!
I love this breakfast idea for school mornings – so much nourishment before a long day! The potatoes are the perfect addition – my kids need the extra starch to fuel them!
Great way to feed a crowd…and just in time for easter!
This is my kind of breakfast! Totally love all the vegetables in there, and recipe is simple to make for breakfast with accessible ingredients.
What a great way to get some veggies in for breakfast! So hearty and tasty – loved it!
Love breakfast casseroles! Great flavours here.
Cannot wait to try it next weekend!
What size casserole dish should I use? Looks like a great recipe
Hi Katie! You can use an 8 inch square casserole dish and I’ve also made this in a 9 inch cast iron skillet.
What size casserole dish??
Hi Connnie! I like to use an 8-inch square casserole dish.
Is it 6 eggs ir 8?
Hi Laura – the recipe is for 8 eggs. Thanks for noticing that!