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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.

Scale

Ingredients

  • 12 large eggs
  • 1 cup milk
  • 1 teaspoon finely chopped garlic
  • 1/2 teaspoon dried basil
  • salt and freshly ground pepper to taste
  • 1/41/2 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.

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