Are you ready to kickstart your day with something that’s not only delicious but also packed with nutrients? Let me introduce you to my Veggie Loaded Breakfast Casserole! This dish is a game-changer for busy mornings; it’s healthy, filling, and so easy to whip up. I love waking up knowing that I can have a hearty breakfast ready in no time. It’s like a warm hug in casserole form! With layers of colorful veggies and protein-rich eggs, you’ll feel energized and satisfied. Plus, it’s the perfect opportunity to use up those leftover veggies lurking in your fridge. Trust me, this casserole will become your go-to breakfast for any day of the week!
Ingredients List
Here’s what you’ll need to bring this Veggie Loaded Breakfast Casserole to life. I promise it’s simple and straightforward, just how I like it!
- 6 large eggs – The base of our casserole, providing protein and richness.
- 1 cup milk – This adds creaminess and helps bind everything together.
- 1 cup diced bell peppers – Choose any color you love for a pop of flavor and color.
- 1 cup chopped spinach – Fresh or frozen, it’s packed with nutrients.
- 1 cup diced tomatoes – For a juicy burst of flavor in every bite!
- 1 cup shredded cheese – I recommend cheddar or your favorite melty option.
- 1 teaspoon salt – To enhance all those wonderful flavors.
- 1/2 teaspoon pepper – Just the right amount of kick!
- 1/2 teaspoon garlic powder – Adds a lovely aroma and depth to the dish.
How to Prepare Veggie Loaded Breakfast Casserole
Let’s get cooking! Preparing this Veggie Loaded Breakfast Casserole is a breeze, and I promise you’ll love how it all comes together. First things first, preheat your oven to 375°F (190°C). This is super important because we want our casserole to bake evenly and come out perfectly fluffy!
While the oven is heating up, grab a large bowl and whisk together the 6 large eggs and 1 cup milk until well combined. I like to use a whisk to really incorporate air into the mixture—it makes the casserole nice and light. Now it’s time to add in the fun stuff! Toss in 1 cup diced bell peppers, 1 cup chopped spinach, 1 cup diced tomatoes, and 1 cup shredded cheese. Don’t forget the 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder! Mix everything together until it’s all coated and colorful.
Now, pour your vibrant mixture into a greased baking dish, spreading it out evenly. I like to use a 9×13 inch dish for this. Slide it into the oven and bake for about 30-35 minutes. You’ll know it’s done when the center is set and a little golden on top. Once it’s ready, take it out and let it cool for a few minutes before serving. This waiting time makes it easier to cut into perfect squares. Trust me, the aroma will have everyone rushing to the kitchen!
Nutritional Information
Here’s a quick look at the nutritional benefits of my Veggie Loaded Breakfast Casserole! Each serving is packed with wholesome goodness to fuel your day. Keep in mind that these values are estimates, but they give you a great idea of what you’re getting:
- Calories: 220
- Fat: 12g (Saturated Fat: 5g, Unsaturated Fat: 4g)
- Protein: 15g
- Carbohydrates: 10g (Fiber: 2g, Sugar: 2g)
- Sodium: 300mg
- Cholesterol: 200mg
This delightful casserole is not only delicious but also a balanced way to start your morning with plenty of nutrients! Enjoy knowing you’re making a healthy choice!
Why You’ll Love This Recipe
- Quick to prepare, making it perfect for busy mornings.
- Easy to customize with your favorite veggies or cheese.
- Flavor-packed with a delightful mix of fresh ingredients.
- Healthy and filling, keeping you satisfied until lunch.
- Great for meal prep; just slice and enjoy throughout the week.
- Family-friendly and kid-approved—everyone will love it!
Tips for Success
To make your Veggie Loaded Breakfast Casserole truly shine, here are some of my favorite pro tips! First, don’t be afraid to experiment with your vegetables; zucchini, mushrooms, or even some diced sweet potatoes add a fantastic twist! If you want a little more flavor, try sautéing your veggies before adding them to the mix. This can really enhance their taste! Also, letting the casserole cool for a few minutes before slicing helps it hold its shape better. And remember, you can always sprinkle a little extra cheese on top for that perfect melty finish! Enjoy!
Variations
One of the best things about my Veggie Loaded Breakfast Casserole is how versatile it is! Feel free to get creative and swap out the veggies for whatever you have on hand. Think about adding some roasted broccoli, shredded carrots, or even diced sweet potatoes for a touch of sweetness! If you’re in the mood for something spicy, toss in some jalapeños or a sprinkle of red pepper flakes for a kick. You can also play around with different cheeses—feta or pepper jack can add a whole new dimension of flavor. The kitchen is your canvas, so let your imagination run wild!
Storage & Reheating Instructions
Storing your leftovers properly is key to enjoying this Veggie Loaded Breakfast Casserole for days to come! Once it’s completely cooled, slice the casserole into individual portions and place them in airtight containers. This way, you can grab a slice whenever you need a quick meal! It’ll stay fresh in the refrigerator for up to 3 days.
When it’s time to reheat, simply pop a slice in the microwave for about 1-2 minutes, or until heated through. You can also warm it up in the oven at 350°F (175°C) for about 10-15 minutes if you prefer that crispy edge. Enjoy your delicious, easy breakfast anytime!
FAQ Section
Can I make this casserole ahead of time?
Absolutely! You can prepare the Veggie Loaded Breakfast Casserole the night before. Just assemble it, cover it tightly, and store it in the fridge. In the morning, pop it in the oven, and you’ll have a warm breakfast ready in no time!
Can I freeze leftovers?
Yes, you can freeze the casserole! Just slice it into portions, wrap them tightly in plastic wrap or aluminum foil, and place them in a freezer-safe container. It’ll stay good for up to 2 months. Thaw in the fridge overnight before reheating.
What other ingredients can I add?
You can customize this dish to your heart’s content! Try adding cooked sausage, bacon, or different cheese types for a twist. Fresh herbs like basil or cilantro also add a delightful flavor boost!
Is this recipe gluten-free?
This Veggie Loaded Breakfast Casserole is naturally gluten-free since it doesn’t contain any bread or flour. Just make sure any added ingredients, like cheese or sausage, are gluten-free too.
How do I know when it’s done?
You’ll know it’s ready when the center is set and doesn’t jiggle. A light golden top is also a great sign! Enjoy the aroma while it bakes; it’s heavenly!
Veggie Loaded Breakfast Casserole: 5 Ways to Brighten Mornings
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A healthy and filling breakfast casserole packed with vegetables.
Ingredients
- 6 large eggs
- 1 cup milk
- 1 cup diced bell peppers
- 1 cup chopped spinach
- 1 cup diced tomatoes
- 1 cup shredded cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together eggs and milk.
- Add diced bell peppers, chopped spinach, diced tomatoes, shredded cheese, salt, pepper, and garlic powder.
- Mix until well combined.
- Pour the mixture into a greased baking dish.
- Bake for 30-35 minutes or until the center is set.
- Allow to cool for a few minutes before serving.
Notes
- Feel free to add your favorite vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the microwave before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 200mg
Keywords: Veggie Loaded Breakfast Casserole