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.

A square of breakfast casserole with with fruit on a plate

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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.

Why you will love this recipe

  • It’s a convenient and easy make-ahead breakfast casserole. Make it a day before, and reheat it – a great recipe for meal prep!
  • Healthy and satisfying! The combination of vegetables, potatoes, and eggs makes this a satisfying meal that will keep you feeling full and satisfied.

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.

a view of the ingredients needed to make a vegetable breakfast casserole

Ingredients

  • Olive oil
  • Eggs
  • Potatoes
  • Chopped vegetables
  • Minced Onion
  • Grated cheese
  • Milk
  • Garlic Powder

How to make this breakfast vegetable casserole recipe

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

Potato cubes cooking in a skillet

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.

vegetables cooking in a skillet

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

an overhead view of vegetables and potatoes in casserole dish

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.

breakfast casserole ingredients in a baking dish not cooked

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

overhead shot of cooked breakfast casserole

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.

Breakfast casserole on a plate no fork

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.

Tips

  • 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

Do you have to cook the vegetables before putting them in a breakfast casserole?

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.

How can I make a breakfast casserole dairy-free?

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

a slice of breakfast casserole on a white plate

Vegetable Breakfast Casserole

A vegetarian breakfast casserole that has all of the components of breakfast in one dish.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Click on serving size to scale this recipe

Course: Breakfast
Cuisine: American
Keyword: vegetable breakfast casserole
Servings: 6
Calories: 212kcal
Author: Anne
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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35 Comments

  1. 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

  2. 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!

  3. This is my kind of breakfast! Totally love all the vegetables in there, and recipe is simple to make for breakfast with accessible ingredients.