Vegetable Breakfast Casserole Recipe
As an Amazon Associate, I earn from qualifying purchases.
This vegetable breakfast casserole brings all of your favorite breakfast foods together in one bite. Eggs, potatoes, and fresh vegetables are cooked together for an easy breakfast that’s perfect for Christmas morning, holiday or weekend brunch, or regular weekdays when you want something to grab and go for a few days. It serves 6 comfortably, and if you are cooking for fewer people, the leftovers are a bonus; it reheats beautifully.
Updated February 2026 with improved steps and helpful tips.
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
Recipe Highlights
Prep Time: 20 Minutes
Cook Time: 60 Minutes
Serves: 6 – easy to scale up or down and perfect for leftovers
- Eggs, potatoes, and sautéed vegetables are baked in the oven.
- Chop veggies ahead of time for easy meal prep or fully bake and reheat when it’s time to eat.
- Easy to customize with different vegetables, cheeses, or add breakfast meat.
Veggie Breakfast Casserole Ingredients
- Eggs
- Potatoes (any variety will work)
- Chopped vegetables (broccoli, bell peppersm zucchini, mushrooms)
- Shredded cheddar cheese or your favorite cheese such as mozzarella, colby, jack, provolone, swiss
- Yellow onion
- Milk or water
- Garlic powder
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make a Breakfast Vegetable Casserole Recipe
- Prepare the ingredients: Preheat the oven to 350°F. Dice the potatoes and vegetables into uniformly sized pieces no larger than 1 inch in size. Heat olive oil a skillet over medium-high heat.
- Cook the potatoes: Once the oil is hot, cook the potatoes in a skillet until just tender. Add the onion, cook until the potatoes are golden, then spread in one layer in a baking dish.
- Cook the vegetables: Add the vegetables, including the bell peppers and cook for 5 to 8 minutes longer – just until they soften.
- Layer the ingredients: Layer the veggies over the potatoes and onions, then top with shredded cheese.
- Mix the eggs: Whisk the large eggs and milk with salt and pepper, and pour the mixture over the casserole. Place into the preheated oven and bake until set – about 50 minutes.
Tips
- Let the casserole rest for at least 15 minutes before slicing into it.
- Be sure to pour the eggs evenly over the layers of vegetables and potatoes.
- Save time, and boil the potatoes until tender before sautéeing them.
How to Make it Ahead of Time
This casserole is perfect for an easy prepped-in-advance breakfast to keep breakfast ready all week. Here’s how:
- Prep only: Chop the veggies and potatoes, store separately, and refrigerate up to 3 days. When you are ready to cook, whisk the eggs and milk, then bake.
- Partly cooked: Cook the potatoes and veggies, add them to a baking dish, and chill up to 3 days. Then whisk the eggs, milk, and garlic, pour on and bake.
- Fully baked: Bake the entire casserole, cool, and refrigerate for up to 4 days. Reheat in the oven or microwave.
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 – Stir in 1/4 to 1/2 pound cooked, chopped ham, bacon or sausage (including Mexican chorizo).
- 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, jalapeno peppers, tomatoes, and cotija. Serve with guac 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 it With
Serve this hearty casserole with fresh fruit and whole-grain bread like this homemade sourdough bread.
This casserole is also great for lunch or a light dinner with an arugula salad with figs.
Storing 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.
Bonus: leftovers make a great grab-and-go breakfast. Slice it, warm it, and you are out the door.
Vegetable Breakfast Casserole Frequently Asked Questions
It depends on the vegetables. Leafy greens like spinach or arugula can go in without cooking. Firmer vegetables like broccoli, peppers, onions, and zucchini taste better if you quickly sauté them first.
Use plant-based milk, then skip the cheese or replace the cheesy flavor with 1 to 2 tablespoons of nutritional yeast.
Yes. You can prepare only, chop the veggies and potatoes, and refrigerate for up to 3 days. Or you can partially cook the potatoes and veggies, assemble in a casserole dish, then add eggs and bake later. You can also fully bake it, cool it and stick it in the fridge for up to 4 days
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
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
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 any variety
- 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
- Preheat the oven to 350°F. Chop the vegetables into evenly sized pieces, about 1 inch or smaller. Heat the olive oil in a skillet over medium heat.
- Add the potatoes to the hot oil and cook for about 5 minutes, until they begin to brown. Stir in the onions, cover, and cook for another 8 to 10 minutes, until the potatoes are fork-tender. Transfer the mixture to a 9 x 13 casserole dish.
- Add the vegetables to the skillet and cook for about 3 minutes, until they just begin to soften. Spoon them over the potatoes in the casserole dish, then sprinkle ¾ cup of cheese evenly over the top.
- Whisk the eggs with the milk and garlic powder, then pour the mixture evenly over the ingredients in the casserole dish.
- Bake at 350 until done – about 40 to 45 minutes until eggs are cooked through
Video
Notes
- Prep only: Chop the veggies and potatoes, store separately, and refrigerate up to 3 days. When you’re ready, cook, whisk the eggs and milk, then bake.
- Partly cooked: Cook the potatoes and veggies, add them to a baking dish, cover, and chill up to 3 days. Then whisk eggs, milk, and garlic, pour on, and bake.
- Fully baked: Bake the whole casserole, cool, and refrigerate leftovers up to 3 days. Reheat in the oven or microwave. Don’t freeze it.
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!
Hi Karen!
What size of casserole dish should I use? 9×9 ok?
Hi Brenda
You can use a 9X9 casserole dish, and you can also bake it in a 9 or 10 inch cast iron skillet as well.