Veggie Breakfast Casserole

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A Veggie Breakfast Casserole is a hearty, oven-baked dish made with a base of eggs and packed with a variety of fresh vegetables. Often layered or mixed with cheese, herbs, and sometimes bread or potatoes, it’s a wholesome, meat-free breakfast or brunch option that’s perfect for feeding a crowd or meal prepping for the week.




🌍 Origin & Popularity

  • Rooted in American cuisine, especially popular in home-style and brunch cooking.

  • Evolved as a variation of traditional egg casseroles and strata-style dishes, where layers of bread or potatoes, eggs, and add-ins are baked together.

  • Gained popularity with vegetarians and health-conscious eaters looking for meatless, high-protein breakfast options.

🥦 Core Ingredients

  1. Eggs:

    • The main binding and protein-rich ingredient.

  2. Vegetables (choose any or all):

    • Spinach

    • Mushrooms

    • Bell peppers

    • Tomatoes

    • Onions

    • Broccoli

    • Zucchini

    • Asparagus

  3. Cheese (optional but common):

    • Cheddar

    • Mozzarella

    • Feta

    • Goat cheese

    • Parmesan

  4. Seasonings & Herbs:

    • Salt, pepper, garlic, paprika, Italian herbs, chives, or parsley.

  5. Optional Additions:

    • Bread cubes, hash browns, or cooked quinoa for texture.

    • Plant-based milk or cream for a softer texture.

👨‍🍳 How to Prepare It

1. Preheat Oven to around 350°F (175°C).

2. Prep the Vegetables:

  • Chop and sauté vegetables to reduce moisture and enhance flavor.

3. Mix the Eggs:

  • In a bowl, whisk eggs with salt, pepper, and optional milk or cream.

4. Assemble the Casserole:

  • Lightly grease a baking dish.

  • Layer or mix the sautéed vegetables, pour the egg mixture over them.

  • Add shredded cheese on top or throughout the mixture.

5. Bake:

  • Bake uncovered for 30–45 minutes or until set and lightly browned on top.

  • Let rest for 5–10 minutes before slicing.

🍽️ Serving Suggestions

  • Serve warm as a main dish or side dish.

  • Great with toast, fresh fruit, or a light salad.

  • Can be topped with salsa, hot sauce, or a dollop of Greek yogurt.

  • Perfect for brunch buffets, potlucks, or make-ahead breakfasts.

🍳 Popular Variations

  • Dairy-Free: Use non-dairy milk and vegan cheese or omit cheese.

  • Low-Carb: Skip bread or potatoes; load up on non-starchy veggies.

  • Gluten-Free: Ensure no bread or gluten-containing add-ins.

  • Mediterranean Style: Add olives, tomatoes, spinach, and feta.

  • Southwestern Style: Use black beans, corn, jalapeños, and pepper jack.

🍀 Health Benefits

  • High in Protein: From eggs and cheese.

  • Rich in Fiber: From a variety of vegetables.

  • Low in Sugar: Naturally sugar-free.

  • Customizable Nutrients: You control fats, carbs, and calories.

  • Ideal for vegetarians and meal preppers.

🧊 Storage & Reheating

  • Refrigerate: Store in an airtight container for up to 4 days.

  • Freeze: Cools and slices well; freeze individual portions for 1–2 months.

  • Reheat: In the microwave or oven until warmed through.

📊 Approximate Nutrition (per slice – varies by recipe)

NutrientAmount
Calories180–250
Protein10–15g
Fat10–18g
Carbohydrates6–15g
Fiber2–4g

Note: Varies depending on ingredients used.

🧠 Fun Facts

  • Can be made the night before and baked fresh in the morning.

  • A great way to use up leftover vegetables.

  • Kids love it when made with colorful veggies and cheese.

  • Often served at holiday brunches, especially Easter, Christmas, and Mother’s Day.

Would you like a printable recipe, visual step-by-step guide, or nutritional breakdown chart for this dish?

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