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Make Ahead Easy Vegetable Egg Bake Breakfast Casserole

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An easy make-ahead breakfast casserole perfect for the holidays, entertaining, serving groups, on holiday mornings, or for brunch. Packed with vegetables, this is always a favorite every time I serve it.

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

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I’m 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.

I mentioned serving this breakfast casserole during the holidays, but it’s equally perfect for busy weekends, or even to make ahead for busy weekday mornings. It’s filling, healthy, and loaded with protein. A perfect grab-and-go breakfast. 

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.

Breakfast Casserole 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

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

Make Ahead Easy Vegetable Egg Bake Breakfast Casserole

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

An easy make-ahead breakfast casserole perfect for entertaining, serving groups, on holiday mornings, or for brunch. Packed with vegetables, this is always a favorite every time I serve it. Filled with favorite seasonal vegetables, high protein eggs, and a punch of savory bacon.


  • 12 large eggs
  • 1 cup milk
  • 1 teaspoon finely chopped garlic
  • 1/2 teaspoon dried basil
  • salt and freshly ground pepper to taste (about 1/2 tsp each)
  • 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)


  1. In a large bowl, whisk together eggs and milk; stir in garlic, basil, salt, pepper (1/2 tsp each). crushed red pepper flakes, shredded cheese and 1/4 cup Parmesan.
  2. 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.
  3. Preheat oven to 350 degrees.
  4. 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.


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


Frozen Spinach

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

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 29gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 342mgSodium: 743mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 28g

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    1. Hi Mary, both shredded frozen or fresh works fine. My preference is to thaw them because you can squeeze out any excess moisture.

    1. Hi Carolyn, you don’t have to precook the vegetables. However, if you want them softer, chop into bite sizer pieces and consider sauteing for a few minutes prior to adding them into the egg mixture.

    1. Hi Lisa. It does not have to sit overnight – can be baked right away. I do it both ways often.

      1. Hi Aliza! I did some checking with the FDA on food safety for egg based casseroles. They definitely recommend baking the casserole within 24 hours of assembling it. I would recommend prepping all of the veggies ahead of time and assembling it the night before you bake it.

    1. Hi Maria — you will want to begin checking at about 20 minutes and up to about 25 minutes. Bake until the eggs are set.

  1. I made three of these at one time and froze them all. After thawing, added the last sprinkle of cheese and baked it- took longer to set, might have been still partially frozen. So delicious! So easy to make multiples as you are chopping veggies. Have breakfast now for three different weekends! Very low carb, very healthy and delicious! Win, win, win! loved by our whole cottage group this weekend.

    1. Hi Mary! This makes me SO happy! That is a brilliant idea to make so many ahead because yes — chopping veggies is a chore. But having three weekends of breakfast ahead is such a reward! Thanks so much for letting us know!

  2. Made this for dinner tonight. My kids loved it. Even my daughter’s boyfriend who hates vegetables had seconds. For vegetables I used zucchini, yellow squash and bell pepper. I also added a a cup and half of cooked bacon. I added 5 cloves of garlic and onions. This recipe is amazing. I will use this recipe again.

    1. This makes me SO happy!! Thanks so much for sharing! I love your combination of veggies — ??

  3. So easy and delicious! The garlic and onion added a fullness to the flavor. I ended up using spinach, broccoli, onions, garlic, peas, grape tomatoes and green beans. Everyone in the family loved it. They were also excited the next morning to find leftovers!! Lol! Thanks

    1. Hi Cheri! I love the vegetable combination you used! I’m glad everyone loved it. It’s one of my favorites and I literally make it for most holidays. Switching up the veggies with the season. Thanks so much for letting me know how it turned out!

  4. My husband and I do weight watchers from time to time and this is the Perfect breakfast casserole that has almost no points ,i use a turkey bacon or sausage but still its delicious!

    1. Hi Gloria! Thank you so much for posting that. I haven’t done WW for several years so I didn’t think about calculating it. Somehow that makes it even more yummy! Thanks again!

  5. I made this for our ladies Bible study group and they loved it. I used 1/2 tsp salt and 1/4 tsp pepper because the cook really can’t season to taste until it’s cooked! Also, in the directions for whisking the egg mixture, the basil was omitted but I caught that and you probably would, too. It was awesome to be able to mix ahead of time and then cook the next morning. Delicious!

    1. Hi Joyce! Thanks so much for coming back to comment and give a rating. So helpful!! This is a recipe I switch up from time to time, but it always seems to be a favorite when I’m serving it to groups too. Yikes — I’ll check the instructions for the basil and adjust. Again — I’m so glad your Bible Study ladies loved it!

    1. Hi Shanelle! Yes, this casserole can be frozen. Instead of refrigerating the casserole, cover with plastic wrap and then a layer of foil. It can be stored in the freezer for up to 3 months. When you’re read to bake, let it thaw in the refrigerator overnight, bring it to room temperature before baking.

        1. Yes, this breakfast casserole can be baked and frozen and will keep for 2 to 3 months in the freezer.

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