Make-Ahead Spring Veggie Breakfast Casserole
This Make-Ahead Spring Veggie Breakfast Casserole is a delightful and nutritious dish that combines fresh spring vegetables with eggs and cheese, perfect for a hearty breakfast. Prepare it in advance and simply bake it in the morning for a delicious start to your day!
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Ingredients
Yields 4 servings
- (1 tablespoon) olive oil
- (1) small onion, diced
- (1) bell pepper, diced
- (1) zucchini, diced
- (1 cup) fresh spinach, chopped
- (1 cup) cherry tomatoes, halved
- (8) large eggs
- (1 cup) milk
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 teaspoon) garlic powder
- (1 teaspoon) dried oregano
- (1 cup) shredded cheddar cheese
- (1/2 cups) crumbled feta cheese
- (1/4 cups) fresh parsley, chopped
Instructions
- 1
Preheat the oven to 375°F (190 °C).
- 2
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 small diced onion and sauté for 3-4 minutes until translucent.
- 3
Add 1 diced bell pepper and 1 diced zucchini to the skillet. Cook for an additional 5 minutes until the vegetables are tender.
- 4
Stir in 1 cup of chopped fresh spinach and 1 cup of halved cherry tomatoes. Cook for 2 minutes until the spinach wilts. Remove from heat and let cool slightly. Add 1 teaspoon salt, 2/4 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon dried oregano.
- 5
In a large mixing bowl, whisk together 8 large eggs, 1 cup of milk, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of dried oregano until well combined.
- 6
Add the sautéed vegetables to the egg mixture and stir in 1 cup of shredded cheddar cheese and 1/2 cup of crumbled feta cheese. Mix until evenly distributed.
- 7
Pour the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- 8
Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.
- 9
When ready to bake, remove the casserole from the refrigerator and preheat the oven to 375°F (190 °C) if not already preheated.
- 10
Bake uncovered for 35-40 minutes, or until the eggs are set and the top is golden brown.
- 11
Let the casserole cool for 5-10 minutes before slicing. Garnish with 1/4 cup of chopped fresh parsley before serving.
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