Vegetable Breakfast Casserole Recipe
This vegetable breakfast casserole recipe couldn’t get any easier. It is filled with fresh vegetables, eggs, and potatoes for a complete breakfast that is baked in the oven. This healthy breakfast casserole is filling, and just perfect for breakfast, lunch, brunch, or dinner.
This recipe was originally published in 2018, it’s been updated for content and photos.
Serve this veggie breakfast casserole with a fruit salad and you will have all of the components of a full and nutritious breakfast on busy weekday mornings.
Recipe Highlights
- It’s an easy breakfast casserole to make, and a great recipe for meal preparation.
- It’s a customizable recipe, add any ingredients that you like!
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.
Ingredients
- Olive oil
- Eggs
- Potatoes
- Chopped vegetables
- Minced Onion
- Grated cheese
- Milk
- Garlic Powder
Equipment
Here Is How to Make this Breakfast Vegetable Casserole Recipe
Prepare the ingredients: dice the potatoes and vegetables, making sure they are cut into similar-sized pieces.
Step 1. Cook the potatoes
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. Cook the vegetables
Add the vegetables to the hot skillet and cook for 5 to 8 minutes until they begin to soften.
Step 3. Build the casserole
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. Add the eggs
Whisk the eggs and milk together and pour egg mixture over the casserole ingredients and bake.
Tip! Let the breakfast casserole rest for at least 5 minutes before slicing into it.
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.
Meal prep and make-ahead breakfast casserole instructions
This casserole 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 ahead of time:
Meal prep
Cut up the vegetables and store them in separate containers (vegetables in one, potatoes in another container) 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.
Make ahead
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, and 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 make your own, here are a few suggestions to customize your breakfast egg casserole:
Add Meat. Add 1/4 to 1/2 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. 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!
Serving Suggestions
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.
Storing and Using Leftovers
Store your leftover breakfast casserole in an airtight container in the refrigerator for up to four days.
Reheat it. Place it in an oven heated to 350 degrees for 15 to 20 minutes.
Recipe Tips and Questions
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.
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Click on serving size to scale this recipe
Ingredients
- 1 tablespoon [olive oil divided]
- 2 to 3 potatoes cut into 1/2 inch cubes
- 2 cups of any combination of chopped veggies such as 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
Check out more of our delicious breakfast recipes here!
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!