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Prep Time20 min
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Cook Time45 min
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Serving10 People
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Veggie Loaded Breakfast Casserole Recipe a made with veggie-loaded cottage cheese and Monterey Jack. It tastes great when made with fresh green chilies. “Delicious!” It’s called Home Cook Eat Cookdream. “I served it with some tortillas and hot sauce for people to make their breakfast burritos.
Sometimes, all you need is a healthy make-ahead breakfast. Whether you’re serving a crowd or trying to relax on a busy workday morning, this breakfast casserole
Typically, breakfast casseroles include sausage and potatoes. I loaded it up with fresh vegetables and greens including paprika, green onions, and spinach.
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This healthy breakfast casserole is the perfect addition to a holiday breakfast spread. Since it provides some protein and vegetables, it’s a great way to help balance out delicious carb-heavy treats like muffins and pancakes. I’d be thrilled to have this option with bagels and cream cheese. Leftovers for lunch are also good.
To develop this recipe, I followed my foolproof frittata formula. It’s easy to make, colorful, and delicious!
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How to make breakfast casserole?
You’ll find the full recipe below, but here’s a brief summary:
Saute the capsicum and spring onions till soft, then add spinach and cook till cooked. Set the pan aside to cool for a few minutes, so that the hot vegetables don’t cook while stirring the eggs together. Casserole for this breakfast
Mix eggs with a full-fat dairy such as whole milk or Greek yogurt, plus some salt and pepper. Stir in half of the cheese (we’re placing the other half on top of the casserole).
Transfer vegetables to egg mixture, stir to combine, then gently pour all into a buttered baking dish. Top with the rest of the cheese.
Bake until eggs are cooked. this much only!
How to prepare this casserole in advance?
Prepare mixture as directed, but place egg and vegetable mixture in a mixing bowl or buttered baking dish in the refrigerator for up to two days.
Bake as directed, knowing that your dish may need a few extra minutes in the oven as it begins to cool (especially if you’re in the baking dish refrigerated).
Ingredients
Nutrition
Calories 203
- Daily Value*
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Total Fat 12.0 g
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Saturated Fat 4.3 g
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Trans Fat 0.2 g
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Polyunsaturated Fat 1.5 g
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Monounsaturated Fat 4.6 g
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Cholesterol 203 mg
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Sodium 546 mg
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Potassium 393 mg
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Total Carbohydrate 13.7 g
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Protein 10.8 g
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Sugars 2.4 g
Directions
In a large skillet over medium heat, heat 1 tablespoon of oil. Add mushrooms and saute them for 4 minutes or until browned. Add a small pinch of salt along with the onion and garlic and let it cook for 2 minutes.
Take out on a plate. If necessary, add another tablespoon of oil and saute the peppers for 1 minute. Add baby spinach and let it thaw, remove from heat, and keep aside.
Generously spray a 9x13 baking dish with nonstick cooking spray. Place the cut potatoes on the bottom of the platter and press to make sure they are evenly spread. Pour vegetables (a mixture of both mushrooms and pepper) over potatoes, and set aside.
Place a rack in the middle of the oven and preheat the oven to 375ºF. In a large bowl, whisk together the egg, milk, hot sauce, and salt and pepper. Pour the egg mixture over the prepared vegetables.
Sprinkle with cheese and a small pinch of salt and pepper. Bake the casserole, uncovered until the cheese is melted, and the top is tender and golden brown, 45–50 minutes. Let the casserole cool for 10 minutes before slicing and serving.
Conclusion
Refrigerate the mixture until you're ready to bake (it should keep well for up to two days). Bake as directed, but know that your dish may need a few extra minutes in the oven as it begins to cool. I don't recommend freezing leftover breakfast casserole. When I defrosted my frozen slices, they became very watery and a bit rubbery.
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