Cheesy Veggie Breakfast Casserole
A hearty and delicious breakfast casserole loaded with cheese and fresh vegetables, perfect for brunch or meal prep.
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Ingredients
Yields 4 servings
- (6) large eggs
- (1 cup) milk
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 cup) shredded cheddar cheese
- (1 cup) diced bell peppers
- (1 cup) chopped spinach
- (1/2 cups) diced onion
- (1 cup) diced tomatoes
- (1/2 teaspoons) garlic powder
- (1/2 teaspoons) dried oregano
- (1/2 teaspoons) paprika
- (1 tablespoon) olive oil
Instructions
- 1
Preheat the oven to 350°F (175 °C).
- 2
In a large bowl, whisk together 6 large eggs, 1 cup milk, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined.
- 3
Stir in 1 cup shredded cheddar cheese, 1 cup diced bell peppers, 1 cup chopped spinach, 1/2 cup diced onion, and 1 cup diced tomatoes into the egg mixture.
- 4
Add 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, and 1/2 teaspoon paprika to the mixture and stir until evenly mixed.
- 5
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the vegetable mixture and sauté for about 5 minutes until the onions are translucent.
- 6
Transfer the sautéed vegetables to a greased 9x13 inch baking dish and spread them evenly across the bottom.
- 7
Pour the egg and cheese mixture over the vegetables in the baking dish, ensuring everything is evenly covered.
- 8
Bake in the preheated oven for 30-35 minutes or until the casserole is set and the top is golden brown.
- 9
Remove from the oven and let it cool for 5 minutes before slicing into squares and serving.
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