Homemade Breakfast Casserole with Eggs and Veggies
A hearty and nourishing breakfast casserole filled with eggs and an assortment of colorful vegetables, perfect for starting your day right!
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Ingredients
Yields 4 servings
- (8) large eggs
- (1 cup) milk
- (1) bell pepper, diced
- (1) zucchini, diced
- (1) onion, chopped
- (1 cup) baby spinach, chopped
- (1 1/2 cups) diced bread (any variety)
- (1 cup) shredded cheese (cheddar or your choice)
- (1/2 tsp) black pepper
- (1/2 tsp) paprika
- (1 tbsp) olive oil
- (1/2 tsp) garlic powder
- (1/2 tsp) salt
Instructions
- 1
Preheat the oven to 350°F (175 °C).
- 2
In a large skillet, heat (1 tbsp) olive oil over medium heat. Add the (1) chopped onion and sauté until translucent, about 3-4 minutes.
- 3
Add the (1) diced bell pepper and (1) diced zucchini to the skillet. Cook for an additional 4-5 minutes until the vegetables are tender.
- 4
Stir in (1 cup) chopped baby spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- 5
In a large bowl, whisk together (8) large eggs, (1 cup) milk, (1/2 tsp) salt, (1/2 tsp) black pepper, (1/2 tsp) garlic powder, and (1/2 tsp) paprika until well combined.
- 6
In a greased 9x13 inch baking dish, layer the (1 1/2 cups) diced bread evenly on the bottom.
- 7
Add the cooked vegetable mixture evenly over the bread.
- 8
Pour the egg mixture over the bread and vegetables, ensuring everything is well coated.
- 9
Sprinkle (1 cup) shredded cheese on top of the casserole.
- 10
Bake in the preheated oven for 30-35 minutes or until the eggs are set and the top is golden brown.
- 11
Let cool for a few minutes before slicing into squares and serving.
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