Make Ahead Easy Vegetable Egg Bake Breakfast Casserole

Make Ahead Easy Vegetable Egg Bake Breakfast Casserole | 31Daily.com

I’m becoming such a fan of make-ahead breakfast casseroles, especially this oh-so-easy Vegetable Egg Bake. Filled with favorite seasonal vegetables, high protein eggs, and a punch of savory bacon.




It doesn’t matter whether it’s a holiday or just a busy weekend, these egg bakes or breakfast casseroles always seem to fit the occasion, filling my people with plenty of protein for the day.

What I love about egg bake breakfast casseroles is their versatility with seasonal vegetables. As the seasons’ change, so do the veggies. With a simple ratio of eggs to milk to cheese to veggies, I switch it up often.

The recipe is below, but first, here’s my egg bake rule of thumb.

Egg Bake Recipe Formula

For a 13 x 9-inch baking pan (3-quart) I add:
serves 8-10

1 dozen eggs
1 cup milk
2 cups shredded cheese (combination)
4 – 4 1/2 cups fresh mixed vegetables (onion, peppers, broccoli, zucchini, tomatoes, asparagus, potatoes-shredded, spinach, kale, etc.)
1 cup meat, optional (bacon, sausage, ham)
seasoning (salt, pepper, spices like basil, oregano, red pepper flakes, thyme, rosemary, garlic, tarragon)

For an 11 x 7.5 baking pan (2-quart) I add:
serves 4-6

6 eggs
1/2 cup milk
1 cup shredded cheese (combination)
3 cups fresh mixed vegetables
1/2 cup meat
seasoning

More 31Daily Breakfast Ideas >>

Make Ahead Easy Vegetable Egg Bake Breakfast Casserole | 31Daily.com

Print

Make Ahead Easy Vegetable Egg Bake Breakfast Casserole

Make Ahead Easy Vegetable Egg Bake Breakfast Casserole | 31Daily.com

I’m becoming such a fan of make-ahead breakfast casseroles, especially this oh-so-easy Vegetable Egg Bake. Filled with favorite seasonal vegetables, high protein eggs, and a punch of savory bacon.

  • Author: Stephanie Wilson
  • Yield: 8 servings

Ingredients

  • 12 large eggs
  • 1 cup milk
  • 1 teaspoon finely chopped garlic
  • 1/2 teaspoon dried basil
  • salt and freshly ground pepper to taste
  • 1/4 – 1/2 teaspoon crushed red pepper flakes
  • 2 cups baby spinach
  • 1 zucchini, quartered and chopped
  • 1/2 cup cherry tomatoes, halved
  • medium bell pepper, chopped
  • 1 1/2 cups shredded sharp Cheddar or Pepper Jack cheese
  • 1/2 cup Parmesan cheese, divided
  • 1 cup cooked bacon, crumbled (about 6 slices)

Instructions

In a large bowl, whisk together eggs and milk; stir in garlic, salt, pepper, crushed red pepper flakes, shredded cheese and 1/4 cup Parmesan.

Spray the bottom of a 13 x 9 inch baking pan with cooking spray. Add the spinach, zucchini, cherry tomatoes, bell pepper, and bacon to the baking pan; spread evenly. Pour egg mixture on top, gently stirring mixture to distribute. Cover and refrigerate about 8 hours or overnight.

Preheat oven to 350 degrees.

Uncover the refrigerated casserole and sprinkle remaining 1/4 cup Parmesan cheese over the top. Bake 35 to 40 minutes or until just set and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Sprinkle with fresh parsley.

tip:

This breakfast casserole can be assembled and baked the same day. Adjust the bake time to 30 to 35 minutes and check for doneness.

Notes

I like to use fresh baby spinach leaves, but if you substitute frozen spinach, be sure to thaw and squeeze out excess moisture.


Make Ahead Easy Vegetable Egg Bake Breakfast Casserole | 31Daily.com

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

Leave a Comment