This egg, cheese, and vegetable breakfast casserole is a hearty, make-ahead dish that combines fluffy eggs, melted cheese, and a colorful mix of vegetables in one baked pan. It’s perfect for feeding a crowd on weekends, meal-prepping busy weekdays, or enjoying a satisfying brunch. The beauty of this recipe is its flexibility—you can easily swap in whatever vegetables you have on hand, making it a practical and delicious staple.
Ingredients
- 8 large eggs
- 1 cup (240 ml) milk (any kind, or unsweetened non-dairy milk)
- 1/2 cup (120 ml) heavy cream or half-and-half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil or butter
- 1 medium onion, diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 1 cup (150 g) chopped broccoli florets (fresh or frozen, thawed)
- 1 cup (150 g) chopped spinach (fresh or frozen, thawed and squeezed dry)
- 2 cups (170 g) shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
- 1/4 cup (25 g) grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or non-stick spray.
- Heat the olive oil or butter in a large skillet over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the broccoli and spinach, and cook for another 2-3 minutes, until the broccoli is bright green and the spinach is wilted. If using frozen spinach, make sure it’s squeezed dry before adding. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, milk, heavy cream, salt, pepper, garlic powder, and onion powder until well combined.
- Spread the cooked vegetables evenly in the prepared baking dish. Sprinkle the shredded cheddar cheese over the vegetables.
- Pour the egg mixture over the cheese and vegetables, making sure it covers everything evenly. Sprinkle the Parmesan cheese on top if using.
- Bake for 40-45 minutes, or until the casserole is set in the center and the top is lightly golden. To check for doneness, insert a knife or toothpick into the center—it should come out clean, and the internal temperature should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes. If the top starts browning too quickly, loosely cover with foil.
- Let the casserole rest for 5-10 minutes before slicing and serving. This helps it set and makes it easier to cut into clean squares.
Tips
- Vegetable prep: If using frozen vegetables, thaw them completely and squeeze out excess moisture before cooking. This prevents the casserole from becoming watery.
- Cheese choices: Feel free to use any good melting cheese like Gruyère, Swiss, or pepper jack for a spicy kick. Avoid pre-shredded cheese that contains anti-caking agents, as it may not melt as smoothly.
- Make it ahead: You can assemble the casserole the night before, cover it, and refrigerate. In the morning, bake it straight from the fridge, adding about 10 minutes to the baking time.
- Don’t overbake: Overbaking can make the eggs rubbery and dry. Start checking at the 40-minute mark, and remove from the oven when the center is just set but still slightly jiggly—it will continue to cook as it rests.
Serving Suggestions
Serve this casserole warm, cut into squares, with a side of fresh fruit, toast, or a simple green salad. It also pairs well with roasted potatoes or a dollop of sour cream and hot sauce for extra flavor. For a complete brunch spread, offer it alongside muffins, yogurt parfaits, or a light vinaigrette-dressed arugula salad.
Variations
- Meat lover’s: Add 1 cup of cooked, crumbled breakfast sausage, bacon, or diced ham. Cook the meat first and drain excess fat before adding to the casserole.
- Southwestern: Replace the broccoli and spinach with 1 cup of diced zucchini and 1 cup of corn kernels. Add a can of drained black beans and use pepper jack cheese. Top with fresh cilantro and salsa after baking.
- Mediterranean: Use 1 cup of chopped artichoke hearts and 1/2 cup of sun-dried tomatoes instead of broccoli and spinach. Add crumbled feta cheese and fresh oregano.
- Hash brown crust: For a heartier version, press 3 cups of thawed frozen hash browns into the bottom of the greased dish, drizzle with a little oil, and bake for 10 minutes before adding the vegetables and egg mixture.
Storage and Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. To reheat, place individual slices on a microwave-safe plate and heat for 1-2 minutes, or until hot. For a crispier texture, reheat in a 350°F (175°C) oven for 10-15 minutes. You can also freeze the baked casserole for up to 2 months—wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use egg whites instead of whole eggs? Yes, you can substitute 8 egg whites for 4 of the whole eggs, but the casserole will be less rich and may not set as firmly. For best results, keep at least half the eggs whole.
Can I make this casserole dairy-free? Absolutely. Use unsweetened almond or oat milk instead of milk and cream, and choose a dairy-free shredded cheese. The texture will be slightly less creamy, but it will still be delicious.
Why is my casserole watery? This usually happens when vegetables release excess moisture during baking. Make sure to cook fresh vegetables until they are dry, and thoroughly squeeze all liquid from frozen spinach. Also, let the casserole rest after baking—this helps the eggs set and absorb any remaining liquid.
Can I bake this casserole in muffin tins? Yes, for individual portions, divide the mixture among greased muffin cups and bake at 350°F (175°C) for 20-25 minutes, or until set. Check for doneness with a toothpick.
How do I know when the casserole is fully cooked? The center should be set and not jiggle when you shake the pan. A knife inserted into the middle should come out clean, and the internal temperature should read 160°F (71°C) on an instant-read thermometer.
Can I add potatoes to this casserole? Yes, add 1-2 cups of diced, cooked potatoes (or frozen hash browns) to the vegetable mixture. Make sure they are fully cooked before adding, as raw potatoes won’t soften enough during the bake.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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