Go Back Email Link
–+ servings
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.
Print Recipe Add to Collection Add to Shopping List
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Click on serving size to scale this recipe

Course: Breakfast, Main Course
Cuisine: American, Mediterranean
Keyword: comfort food, one-pot, vegetable breakfast casserole
Servings: 6
Calories: 212kcal
Author: Anne Lawton

Vegetable Breakfast Casserole

Scale this Recipe 6

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]
Find an Ingredient Substitute

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

Store leftover vegetable breakfast casserole in the refrigerator for up to four days. Reheat it in the microwave or the oven.
Make Ahead Instructions:
  • 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

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

Tried this recipe?Leave a comment and a star rating to let us know how it was!