Vegetable Breakfast Casserole

Vegetable breakfast casserole on a late with fruit and a fork

5 from 11 reviews

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




  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. Next, add the vegetables to the skillet and cook until they begin to soften about three minutes
  5. Remove the veggies from pan and place on top of the potatoes
  6. Top the veggies with 3/4 cup of cheese
  7. In a medium bowl beat eight eggs and 1 1/2 tablespoons of milk with a whisk, stir in the 1/2 teaspoon garlic powder and pour over the ingredients in the casserole dish
  8. Bake at 350 until done – about 40 to 45 minutes until eggs are cooked through



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 information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates.

Keywords: breakfast casserole, egg casserole, breakfast