Spring Vegetable and Cheese Breakfast Casserole
A hearty and flavorful breakfast casserole packed with fresh spring vegetables and gooey cheese, perfect for a family 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
- (1/2 teaspoons) garlic powder
- (1 cup) diced bell peppers (mixed colors)
- (1 cup) chopped fresh spinach
- (1 cup) diced zucchini
- (1 cup) shredded cheddar cheese
- (1 cup) diced cooked potatoes (or frozen hash browns)
- (1/2 cups) chopped green onions
Instructions
- 1
Preheat your oven to 375°F (190 °C).
- 2
In a large bowl, whisk together 6 large eggs, 1 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder until well combined.
- 3
Add 1 cup diced bell peppers, 1 cup chopped fresh spinach, 1 cup diced zucchini, 1 cup shredded cheddar cheese, 1 cup diced cooked potatoes, and 1/2 cup chopped green onions to the egg mixture. Stir until all ingredients are evenly coated.
- 4
Grease a 9x13 inch baking dish with cooking spray or butter. Pour the vegetable and egg mixture into the prepared baking dish, spreading it out evenly.
- 5
Bake in the preheated oven for 35-40 minutes, or until the casserole is set and lightly golden on top.
- 6
Remove from the oven and let it cool for 5 minutes before slicing into squares. Serve warm.
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