{"id":41562,"date":"2025-01-09T12:42:07","date_gmt":"2025-01-09T07:12:07","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=41562"},"modified":"2025-01-09T13:05:17","modified_gmt":"2025-01-09T07:35:17","slug":"veggie-breakfast-casserole","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/veggie-breakfast-casserole\/","title":{"rendered":"Veggie Breakfast Casserole\u00a0\u00a0\u00a0\u00a0"},"content":{"rendered":"\n
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This veggie breakfast casserole<\/strong> with tons of saut\u00e9ed spinach, onions, and bell peppers keeps you full for hours! The vegetarian breakfast recipe is perfect for a crowd, too. It\u2019s easy. It\u2019s adaptable. And it can be prepped overnight!<\/p>\n\n\n\n

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I love it because it\u2019s easy to make, and I can make it ahead of time. I have everything ready a day before, so in the morning, all I have to do is slide it in the oven. The family loves it because it\u2019s hearty, flavorful, and simply delicious!<\/p>\n\n\n\n

While we love a sweet start to the day with cinnamon bread pudding<\/a>, croissant French toast casserole<\/a>, or French toast casserole<\/a>, a fully loaded savory breakfast casserole like this is just what you need on a cold January morning.<\/p>\n<\/div><\/div>\n\n\n[feast_advanced_jump_to]\n\n\n

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What Is Breakfast Casserole?<\/h2>\n\n\n\n

A breakfast casserole is a hearty, wholesome, comforting dish. The all-in-one recipe combines eggs, cheese, bread, and meats or vegetables. All of it is baked together in a casserole dish. It's delicious and versatile at the same time. Perfect for feeding a crowd or meal prepping for the week.<\/p>\n<\/div><\/div>\n\n\n\n

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Why You\u2019ll Love This Recipe?<\/h2>\n\n\n\n

It\u2019s an easy crowd-sized breakfast recipe for vegetarians.<\/p>\n\n\n\n

A great make-ahead recipe! Just assemble everything the night before and bake the next morning!<\/p>\n\n\n\n

You can enjoy it on a weekday morning or a lazy Sunday.<\/p>\n\n\n\n

Needs zero technique.<\/p>\n\n\n\n

Very versatile with countless yummy mix-ins.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Veggie Breakfast Casserole Ingredients<\/h2>\n\n\n\n
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Vegetables:<\/strong> Onions, spinach, and all three colors of bell peppers were my choices. You can use any fresh veggies you have in your fridge; just remember to saut\u00e9 them before you add them to the casserole.<\/p>\n\n\n\n

Bread: <\/strong>I wanted to make breakfast casserole with sourdough bread.<\/a> But any crusty bread, like my no-knead Dutch oven bread <\/a>or easy everyday bread,<\/a> will do. The older, the better, as it absorbs the egg custard better.<\/p>\n\n\n\n

Eggs<\/strong> bind the make-ahead veggie breakfast casserole. I used 8 large ones.<\/p>\n\n\n\n

Milk:<\/strong> Whole milk is preferable, but you can use toned milk too to whisk the eggs.<\/p>\n\n\n\n

Cheese:<\/strong> I love the flavor of rich, salty cheddar cheese. I shredded some and added it to the casserole.<\/p>\n\n\n\n

Seasoning: <\/strong>I used Italian seasoning along with salt and pepper.<\/p>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

Like quiches, casseroles are very versatile. You can use any vegetables you have, like mushrooms, tomatoes, broccoli, kale, asparagus, or green beans. Just cook them so the breakfast casserole is not soggy. Add finely minced garlic or even garlic confit<\/a>, olives, and sun-dried tomatoes to enhance the flavor.<\/p>\n\n\n\n

I kept my sourdough breakfast casserole vegetarian. You can turn it into a sausage egg breakfast casserole. Add any meat you please, such as ham, salami, or shredded chicken or pork. <\/p>\n\n\n\n

You can replace the bread with cooked potatoes (roasted or pan-fried). <\/p>\n\n\n\n

Don\u2019t love cheddar? Goat cheese, mozzarella, Emmental cheese (as in my mushroom quiche<\/a>), or even Monterey Jack will do. Feta is a fabulous addition here, too, like in my feta and spinach muffins<\/a>!<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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How To Make Breakfast Casserole With Veggies?<\/h2>\n\n\n\n
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Step 1:<\/strong> Heat olive oil in a saucepan. Add onions and saute for 2-3 minutes. Then add the chopped bell peppers, Italian seasoning, salt, and pepper. Cook for 3-4 minutes, until softened.<\/p>\n<\/div>\n\n\n\n

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Step 2:<\/strong> Add chopped spinach to the cooked veggies. Cook until just wilted. Remove from heat.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 3:<\/strong> Lightly grease a baking dish and place the bread cubes at the bottom of the dish.<\/p>\n<\/div>\n\n\n\n

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Step 4:<\/strong> Spoon the cooked vegetables on top of the bread.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 5:<\/strong> In a medium bowl, whisk together the eggs, milk, and cheese. Lightly season the mixture with salt and pepper.<\/p>\n<\/div>\n\n\n\n

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Step 6:<\/strong> Pour on top of the bread and vegetable mixture. Cover and refrigerate for at least 1 hour or up to 24 hours.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 7:<\/strong> Preheat your oven to 190 C \/ 375 F when you're ready to bake. Uncover the casserole and bake for 40-45 minutes until the top is golden and puffy and a skewer inserted in the center comes out clean.<\/p>\n\n\n\n

Let the casserole rest for 15- 20 minutes before slicing and serving!<\/p>\n<\/div><\/div>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n