Veggie Breakfast Casserole (Healthy and Make-Ahead)
Looking for a healthy breakfast casserole you can make-ahead and enjoy throughout the week? This veggie-packed breakfast bake is easy, filling, and delicious.
Why You’ll Love This Veggie Breakfast Casserole
This Veggie Breakfast Bake is a healthy, protein-packed breakfast that’s perfect for busy mornings, weekend brunch, or meal prep. It’s made with simple ingredients like eggs, milk, cottage cheese, and fresh vegetables.
After the holidays and getting back into work routines, it’s nice to have a simple, wholesome option ready for the mornings. This casserole reheats beautifully in the microwave, or you can pop it in the oven while you get ready for the day. The eggs stay tender and fluffy, while the vegetables still have a pleasant bite.
I also love this recipe because, unlike many breakfast casseroles that require pre-cooking meat, nothing needs to be cooked ahead of time. Just mix everything together, pop it in the fridge, and bake it in the morning. Truly so easy.
Ingredients You Need
You’ll find the full list of ingredients with measurements in the printable recipe card below.
- Eggs– Choose large fresh eggs for best results.
- Milk and cottage cheese offer moisture and protein.
- Fresh vegetables– Spinach, broccoli, & bell peppers
- Pantry seasonings and dried herbs
- Sharp cheddar cheese
- Frozen hash browns (optional)
Why Cottage Cheese Works So Well
Cottage cheese may sound unusual in a breakfast casserole but it’s a secret weapon.
- It adds extra protein.
- Makes the casserole creamy without heavy cream.
- Blends seamlessly with eggs when baked. You won’t even know it’s in there!
Important Tip
- Cut veggies small- Make sure to cut fresh veggies like broccoli or other firm vegetables into smaller bite size pieces so they cook evenly in the oven. If the pieces are too big they won’t have a chance to cook properly with the eggs.
How To Make Veggie Breakfast Casserole
- Prepare pan– Grease casserole dish with non-stick cooking spray. Note: This recipe fits well in a 9☓9 inch or 10☓7 baking dish.
- Whisk and combine- In a mixing bowl whisk eggs and milk until light and airy then add the rest of the ingredients.
- Assemble and refrigerate– Pour mixture into your prepared casserole dish and cover tightly with plastic wrap or foil, then place in the refrigerator for at least 6 hours or overnight.
- Bake and serve– When ready to bake, preheat oven to 350℉, then place the dish uncovered in the oven. Bake for 40-45 minutes or until the center is set and the top is lightly golden. Slice and serve!
Ang’s Helpful Tips and Variations
- Let the casserole rest 10 minutes before slicing.
- Use a deep dish to prevent overflow.
- Shred your own cheese for better melting and flavor.
- Use other veggies like zucchini, mushrooms, and onions.
- Fresh herbs add a nice touch- Parsley, cilantro, or basil.
- Swap out sharp cheddar cheese for Pepper Jack, mozzarella, Gruyère, or parmesan. Or use your favorite combination.
Can I Bake This Casserole Right Away?
Yes, you can bake this right after you assemble it; however, I find the refrigeration time helps the flavors meld together and results in a slightly fluffier, more cohesive bake. If using hash browns, make sure to thaw them first.
Will Frozen Vegetables Work?
Yes, you can use frozen veggies, however, make sure to completely thaw and drain excess liquid before assembling the ingredients.
Storage and Freezing Breakfast Casserole
Store leftovers in an airtight container and refrigerate up to 5 days. Or freeze individual squares up to 2 months in a freezer safe bag or container. To reheat from the freezer, microwave on high for 1-2 minutes until heated through.
This is a wonderful casserole for meal prep and truly tastes just as delicious reheated as it does fresh out of the oven. It makes mornings a little easier, especially on days when I don’t have time to cook but still want a nourishing, substantial breakfast to fuel a full day ahead. I know you’ll love this breakfast bake as much as I do!
Looking For More Ways To Meal Prep Breakfast? Try These Next!
Help make mornings a little easier with these family favorite meal prep breakfast ideas. All of these are nourishing, high protein, and loved by the whole family.
- Mini Italian Egg Bites
- Healthy Egg McMuffin
- Breakfast Burritos
- Peanut Butter and Jelly Overnight Oats
- Sausage And Cheese Egg Muffins
- Sheet Pan Eggs
Veggie Breakfast Casserole (Healthy and Make-Ahead)
Equipment
- medium mixing bowl
- 9 × 9 inch baking dish I use a 10 ☓ 7 baking dish.
Ingredients
- 6 large eggs
- 1/4 milk 2% or whole milk works best
- 1/2 cup cottage cheese
- 1/2 cup red bell pepper, sliced thin or diced
- 1 cup fresh spinach, measured first then roughly chop
- 1 cup fresh broccoli florets in small bite size pieces
- 1 cup frozen hash browns, shredded or diced
- 1 cup sharp cheddar cheese, shredded
- 1/4 tsp each–garlic powder, onion powder, paprika, dried oregano, and cayenne pepper
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- cooking spray
Instructions
Grease a 9 × 9 or 10 × 7 baking dish with non-stick cooking spray or butter.
- In a medium bowl use a whisk to beat the eggs and milk until light and frothy.
- Stir in the remaining ingredients until well combined then transfer to your prepared baking dish.
- Cover dish tightly with plastic wrap or foil and place in the refrigerator for at least 6 hours or overnight.
- To bake, remove the casserole from the refrigerator and start preheating the oven to 350℉. Remove the cover and place the baking dish in the oven to bake for 40-45 minutes, or until the center is set and the top is lightly golden.
- Allow breakfast casserole to rest for 10-minutes then slice into squares and enjoy.
Notes
Nutrition
More Breakfast Casseroles To Enjoy
We love making breakfast casseroles for all kinds of occasions. Try these favorites next! Huevos Rancheros Casserole, Breakfast Strata with Bacon and Spinach, Hashbrown Breakfast Casserole, Overnight Slow Cooker Breakfast Casserole, Cheesy Green Chili Egg Casserole, and Au Gratin Potato Breakfast Bake.
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