Healthy Breakfast Casserole is the perfect make ahead veggie egg casserole. Easy to make and delicious- it’s a healthy breakfast you’ll love!
Easy Veggie Breakfast Casserole
Breakfast casseroles are such an easy way to meal prep your breakfast or would be perfect to feed a crowd alongside some muffins, like our apple muffins or carrot muffins!
It’s as easy as sautéing your veggies for maximum flavor, mixing with the eggs and spices, and baking. Everything comes together in less than an hour!
We know you are going to love this delicious, veggie casserole and if you want other healthy breakfast recipes, try our Southwest Breakfast Burrito, Hash Brown Casserole, or Bacon Quiche.
Why you’ll love this Healthy Egg Casserole
There are so many things to love about this casserole and here are some of the reasons it’s a favorite for us:
- Meal prep friendly – Healthy breakfast Casserole is perfect for meal prep because it reheats so well! You can store it in the baking dish or slice it, so it is preportioned for the next few days.
- Veggie loaded – This recipe is packed with veggies and you can definitely add more depending on your taste preferences.
- Easy to make – Less than an hour, 8 ingredients, and some spices for this delicious breakfast!
Veggie Breakfast Casserole ingredients
To make this healthy breakfast casserole you’ll need the following:
- olive oil
- garlic, onions
- bell peppers, mushrooms, chopped spinach
- eggs
- dried parsley, dried basil, dried oregano, salt and pepper
- cheddar cheese
Healthy Breakfast Casserole substitutions
Olive Oil: You can substitute olive oil with avocado oil or melted butter.
Veggies: Feel free to add more veggies. Spinach or other greens would be great in this casserole.
Eggs: You can add in egg whites if you’d like a higher protein/lower fat option.
Spices: You can add more spices if you’d like or substitute in fresh herbs. For fresh herbs use double the amount compared to dried herbs.
Cheddar Cheese: Feel free to omit cheese from this recipe to make it dairy free. You can also substitute other cheese. We think pepper jack, Monterey jack, shredded mozzarella would all work well.
To Make it Lower Carb: Use lower carb vegetables.
Spices: You can use more or less dried spices. Feel free to mix in whatever spices you like!
Bacon: If you want to use bacon, try our Bacon and Egg Casserole.
To Make it Lower Calorie: To save calories, you can spray your pan with olive oil instead of pouring it into the pan. You can also use half the amount of cheese or skip the cheese.
Can I use almond milk in egg bake? This recipe doesn’t have any milk in it but you definitely can add 1/4 cup to make it creamier. Almond milk will work.
How to make Veggie Breakfast Casserole
- In a pan, saute garlic and onions in olive oil for 5 minutes. Add bell peppers and mushrooms and cook for an additional 5 minutes. Stir in chopped spinach until it has wilted.
- Whisk together the eggs and dried spices.
- Mix together egg mixture, cooked veggies, and cheese.
- Pour into a greased 9×13 baking dish.
- Bake at 400° for 25-30 minutes or until the eggs are completely set in the center.
How long can breakfast casserole be refrigerated before cooking? I wouldn’t keep this in the refrigerator without it being cooked. Bake the casserole completely once the ingredients are mixed together and reheat if necessary when serving.
What to serve with this Easy Breakfast Casserole Recipe
This veggie egg bake is a complete meal in itself! Here are some of my favorite sides with this casserole:
- Breakfast Potatoes or Sweet Potato Breakfast Fries
- Bacon – learn How to Cook Crispy Bacon for a perfect side dish
- Spinach Strawberry Salad
- Corn Tomato Avocado Salad
- Healthy Banana Bread Muffins
How to store Veggie Egg Casserole
How long can you keep a breakfast casserole in the refrigerator? This egg bake can stay in the refrigerator for up to 3 days. Anything after that is questionable and a potential food safety issue.
How do you freeze egg bake? You can freeze this healthy egg bake, but we don’t recommend it. We find that frozen/reheated eggs can be a bit soggy but it will work! The best way is to wrap it in freezer paper and put it in a ziploc bag.
Do you freeze an Egg Breakfast Casserole before or after baking? If you are going to freeze this egg bake, cook it completely, allow it to cool, and then freeze it.
Healthy Breakfast Casserole FAQs
Your egg casserole might be rubbery if you didn’t cook the vegetables before. Moisture can lead to rubbery egg bakes. Make sure to thoroughly cook your vegetables and meat before adding to an egg bake!
It’s best to cook vegetables before putting them in an egg casserole. If your vegetables are not cooked all the way, it can lead to a rubbery egg bake!
Calories in an egg casserole can vary. This egg casserole recipe has 225 calories.
No, you can’t freeze an egg bake before cooking. This could be a food safety issue. Cook your egg casserole completely and then freeze.
A frittata gets started cooking on the stove and is then finished by baking in the oven in the same skillet. An egg casserole is baked in a baking dish.
You likely either added too many watery vegetables without sauteing ahead of time to remove some of the water or it is undercooked.
Other healthy breakfast recipes:
Looking for more healthy breakfast recipes? Check out these Healthy Breakfast Recipes or Healthy Brunch Recipes.
Healthy Breakfast Casserole
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon garlic minced (4 cloves)
- 1 cup onions minced (1 medium onion)
- 1 cup bell peppers cut in small pieces
- 1 cup mushrooms sliced
- 2 cups chopped spinach
- 10 eggs
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon pepper
- ⅛ teaspoon salt
- 1 cup cheddar cheese
Instructions
- Preheat oven to 400 degrees
- In a pan, heat olive oil. Add in onions and garlic. Saute for 5 minutes.
- Add peppers and mushrooms to the pan. Cook for an additional 5 minutes.
- Stir in chopped spinach until it has wilted – about 2 minutes
- While veggies cook, whisk together eggs and dried spices.
- In a large bowl mix together egg/spice mixture, cooked veggies and cheddar cheese.
- Pour into a greased 9×13 glass or ceramic baking dish.
- Bake at 400 degrees for 25-30 minutes or until the eggs are completely set in the center.
Sherry R Letzelter says
I made this recipe for the first time and we all enjoyed it very much! It is such a delicious and healthy breakfast. Thank you. We will be trying many more of your recipes in the near future.
Fran says
I made the Healthy Brkfst Cass.
Single, so froze some and enough for 6 breakfasts. Fantastic.
Ote. I used goat cheese.
Beth says
Great recipe, had this at a friend’s home for a brunch. Texture is perfect and really amazing recipe.
Arthur Karatzou says
I wouldn’t consider this recipe to be healthy, given the amounts of saturated and trans fats, the cholesterol, and that 144 of 225 calories are from fats. However, more than likely the entire Nutrition Table is in error because the serving size listed is a slice, which is an undefined term. I am familiar with slices of bread, but what is a slice of casserole? It does not state the serving size or number of servings. Good luck selling Amazon’s junk for pennies.
The Clean Eating Couple says
Thanks for the enlightening comment. Just curious what you think isn’t healthy about this recipe? It’s made with eggs, vegetables, cheddar cheese and spices. Feel free to leave your suggestions below on how to make it healthier. (Since you’re such an expert..I’d love to hear your thoughts… but also if you know how to make a healthy breakfast casserole.. why do you need to look up a recipe?) There’s no error in the nutrition card. It’s baked in a 9×13 dish, and cut into 6 slices. (The servings are clearly listed on the recipe card.) Since you’re so well versed in nutrition facts, why don’t you do the math on your own app and tell me what you come up with 🙂
Rene’ says
I feel the recipe is pretty healthy and sounds delicious, but I am curious about where the 1 gram of trans fat is coming from? Thank you!
The Clean Eating Couple says
I’m not sure where that would be coming from either. Maybe the olive oil? Nutrition facts are just an estimate – feel free to plug into my fitness pal or another macro tracking app!
JWrightsman says
One could reduce the fat and saturated fat in this recipe by substituting egg whites for some of the eggs and either omitting the cheese or reducing the amount. People who have high cholesterol need to monitor their saturated fat intake. “Healthy” recipe can differ from person to person depending on their dietary needs.
Kathleen says
I served this on Easter Sunday morning, and my family really enjoyed it. I chopped all the veggies the day before to make things easier on Easter morning. Instead of using pre-packaged cheddar cheese which has cellulose in it, I quickly shredded my own cheddar from a block using a microplane. We were able to quickly re-heat leftovers in the microwave for a few days. I will definitely be making this again. Thanks for the recipe.
Julia says
Made exactly as the recipe stated and it was perfect! Hearty without being too heavy and just a perfect lazy weekend meal. I love how you could easily swap out the veggie choices for whatever you like. Excellent recipe!