Veggie Breakfast Casserole
This loaded veggie breakfast casserole keeps you full for hours! This easy make-ahead recipe is super versatile and is great for feeding a crowd too!
Servings: 8 Servings
Calories: 293kcal
Ingredients
- 6-7 slices Sourdough bread, cut into cubes
- 1 tbsp Olive oil
- 1 small Onion, finely chopped
- 1 Red bell pepper, finely chopped
- 1 Yellow bell pepper, finely chopped
- 1 Green bell pepper, finely chopped
- 3.5 oz Spinach, chopped
- 1.5 tsp Italian seasoning
- Salt & Pepper to taste
- 8 Eggs
- 1/2 cup Milk
- 1 cup Shredded cheddar cheese
Instructions
- Lightly grease a 3-quart baking dish.
- Place the bread cubes at the bottom of the dish.
- Heat the olive oil in a large saucepan and add the chopped onions. Saute for 2-3 minutes on medium-high flame until translucent.
- Add the bell peppers, Italian seasoning, salt, and pepper, and cook for 4-5 minutes until the veggies soften.
- Add the spinach and cook until it's just wilted. Take the pan off the heat and transfer the veggies on top of the bread.
- In another bowl, whisk together the eggs, milk, and cheese with a pinch of salt and pepper.
- Pour on top of the bread and vegetable mixture. Cover and refrigerate for at least 1 hour or up to 24 hours.
- When you're ready to bake, take the casserole out of the fridge and preheat the oven to 190 C / 375 F.
- Bake, uncovered at 190 C/ 375 F for 40-45 minutes until the top is golden brown and a skewer inserted in the center comes out clean.
- Lett the casserole rest for 20 minutes before slicing and serving. Enjoy!
Video
Notes
- Cook the veggies. You don’t want a watery sourdough bread breakfast casserole.
- If using frozen spinach, thaw it and drain it well before using.
- After assembling the egg veggie casserole, let it rest in the fridge for at least an hour, so the flavors can mingle. You can leave it for up to a day.
- Season the casserole at each step. Season the veggies as you cook them. I also recommend seasoning the egg mixture.
- The casserole will be puffy when it is baked through because of the eggs. But it will deflate as it cools.
- This casserole keeps well in the refrigerator for up to 3 days. Reheat in the microwave or a preheated oven for 5-6 minutes.
Nutrition
Serving: 1 Serving | Calories: 293kcal | Carbohydrates: 30g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 179mg | Sodium: 464mg | Potassium: 325mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2117IU | Vitamin C: 62mg | Calcium: 193mg | Iron: 3mg