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Make Ahead Vegetable Breakfast Casserole ready for serving in a glass 9x13-inch glass pan with red pepper flakes on the side.
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Make Ahead Vegetable Breakfast Casserole

An easy Make-Ahead Breakfast Casserole perfect for brunch, holidays, overnight guests, and feeding a crowd. Prep it the night before, bake in the morning, and enjoy a warm, comforting breakfast — with optional vegetable variations readers love.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 8 servings
Calories: 396kcal
Author: Stephanie Wilson

Ingredients

  • 12 large eggs
  • 1 cup milk
  • 1 teaspoon finely minced garlic
  • ½ teaspoon dried basil
  • salt and freshly ground pepper to taste about ½ teaspoon each
  • ¼ - ½ teaspoon crushed red pepper flakes
  • 2 cups baby spinach
  • 1 zucchini quartered and chopped
  • ½ cup cherry tomatoes halved
  • medium bell pepper chopped
  • 1 ½ cups shredded sharp Cheddar or Pepper Jack cheese
  • ½ 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, basil, salt, pepper (½ teaspoon each). crushed red pepper flakes, shredded cheese and ¼ 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℉.
  • Uncover the refrigerated casserole and sprinkle remaining ¼ 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.

Same Day Baking

  • 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

  1. Spinach: I like to use fresh baby spinach leaves, but if you substitute frozen spinach, be sure to thaw and squeeze out excess moisture.
  2. Vegetable Variation: Add 2–3 cups of sautéed veggies to make an easy vegetable egg casserole.
  3. Make Ahead: Assemble fully and refrigerate up to 24 hours before baking.
  4. Freezing: Bake, cool completely, wrap tightly, freeze up to 3 months.
  5. Scaling: Halve for an 8×8-inch pan; double for two 9×13-inch pans.
  6. Cheese Options: Cheddar, Swiss, Monterey Jack, or a blend.

Nutrition

Serving: 1g | Calories: 396kcal | Carbohydrates: 7g | Protein: 28g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 342mg | Sodium: 743mg | Fiber: 1g | Sugar: 2g