Healthy Breakfast Casserole, Delicious & Easy to Make

On Monday I shared a photo of a delicious breakfast casserole my daughter-in-law frequently makes for her family. I snapped the photo in the midst of her making it during my recent visit to see them in hopes I would remember all the ingredients once I was back home.

After sharing that photo, several folks including my friend, Teresa, left comments or emailed asking for the recipe. Teresa was due to have family visiting a few days later and hoped to make it for them. Since I hadn’t had time to make it yet, I texted Nancy asking for the recipe and she texted back the details. I typed up the recipe based on her texts and forwarded it on to Teresa.

 

Teresa purchased all the ingredients she needed for this yummy breakfast casserole. You’ll find a printable recipe at the end of this post. I’ve also typed out the recipe into the post itself because I’ve learned the hard way over the years that recipe plugins often fail or stop being supported, then suddenly that printable version no longer works. So the recipe will always be available in this post, even if the recipe plugin fails to work one day.

Breakfast Casserole Ingredients

 

I really like how Teresa diced up all the veggies in advanced, placing them in little bowls. That makes the assembly/baking process so much easier.

Ingredients for Easy Breakfast Casserole

 

Teresa sauteed all the veggies (except the spinach and tomatoes) in a bit of olive oil as the recipe indicates.

Diced Peppers and Onions for Breakfast Casserole

 

She used a separate pan for wilting the spinach. It looks like Teresa added a bit of broccoli to her casserole. That’s awesome because this is definitely one of those recipes where you can add in or subtract the veggies that best suit your taste.

Spinach and Other Veggies for a Breakfast Casserole

 

Here we see the eggs just before they were whisked. Teresa said she was out of milk so she didn’t add in the small amount of milk the recipe calls for when whisking the eggs. Her casserole still turned out great though as you’ll see in just a moment.

Teresa also cooked up a few pieces of bacon to sprinkle over the top of the casserole once it had finished baking.

Eggs for a Breakfast Casserole

 

Teresa placed all the sauteed veggies into a casserole dish, laid the wilted spinach atop, then poured her egg mixture over the top. Next she crumbled/layered the feta cheese on top.

Baking a Breakfast Casserole

 

Finally, she added the tomatoes. It was time to pop it into a 375 degree oven for about 15 minutes.

Breakfast Casserole Recipe

 

Here’s how it looked after baking…so good!

Breakfast Casserole, Delicious

 

Don’t you love it when something that tastes amazing is also good for you?! Yes!

Breakfast Casserole with Eggs, Spinach, Tomatoes, Peppers, Onion and Feta Cheese

 

Teresa said she thought it may have turned out a little bit drier since she didn’t have the milk ingredient, but it looks pretty amazing to me! My mouth is watering just looking at this photo!

Thanks so much to Teresa for sharing these wonderful photos!

Best Breakfast Casserole, Delicious and Easy to Make

 

Here’s the recipe as given to me by my daughter-in-law, Nancy.

1 Small to Medium Sized Zucchini Squash
1 Small White or Red Onion
1 Small Red or Yellow Bell Pepper (or use some of both)
1 Cup of Fresh Spinach
1 Small Tomato
Any other vegetables you would like. Nancy sometimes uses mushrooms, broccoli, ham, bacon or chicken sausage.
8-10 Eggs
1/4 Cup Milk
1/2- 1 Cup Feta Cheese (Adjust according to how much you would like in this dish)

Instructions:
Chop/Dice all the veggies (except spinach) then saute the squash, bell pepper and onion in a tablespoon or two of olive oil. When veggies start to soften, transfer them into a 9 x 13-inch baking dish.
Place approximately 1 cup of spinach into the warm pan where you just sautéed the squash, onion and bell pepper, just long enough to wilt the spinach.
Lay the pieces of spinach all across the other veggies already in the baking dish.
Dice tomatoes and sprinkle atop the sautéed veggies and spinach.
Sprinkle Feta cheese over the mixture. (Nancy didn’t say how much but when I’ve seen her make it, it looks like about ½ cup to a cup of feta cheese. She buys it in block form and crumbles it over the top of the casserole.)
Whisk 8-10 eggs together with about a ¼ cup of milk.
Salt and pepper to taste.
Preheat oven to 375 degrees.
Cook at 375 for 15 minutes at 375 degrees. Then turn oven onto broil and cook until top is a little brown.

When Teresa made this recipe, she also cooked a few pieces of bacon and sprinkled those across the top of the casserole once it was done baking.

Feel free to add or subtract vegetables according to your taste. Other vegetables or ingredients that can be added are mushrooms, broccoli, ham, sausage, bacon, etc… If you add those ingredients in addition to the ones already included in this recipe, you’ll probably need to add another egg or two, as well.

Enjoy!

Thanks so much to Nancy for sharing this wonderful breakfast dish. I can attest that it’s absolutely delicious!

Healthy Breakfast Casserole, Delicious & Easy to Make

Ingredients

  • 1 Small to Medium Sized Zucchini Squash
  • 1 Small White or Red Onion
  • 1 Small Red and/or Yellow Bell Pepper
  • 1 Cup of Fresh Spinach
  • 1 Small Tomato
  • 8-10 Eggs
  • 1/4 Cup Milk
  • 1/2-1 Cup Feta Cheese

Instructions

  • Chop/Dice all the veggies (except spinach) then sauté the squash, bell pepper and onion in a tablespoon or two of olive oil. When veggies start to soften, transfer into a 9 x 13-inch baking dish.
  • Place approximately 1 cup of spinach into the warm pan where you just sautéed the squash, onion and bell pepper, just long enough to wilt the spinach. It will wilt down quickly.
  • Lay the pieces of spinach all across the other veggies already in the baking dish.
  • Dice tomatoes and sprinkle atop the sautéed veggies and spinach.
  • Sprinkle Feta cheese over the mixture. (Nancy didn’t say how much but when I’ve seen her make it, it looks like about ½ cup to a cup of feta cheese. She buys it in block form and crumbles up whatever looks right over the top of the casserole.)
  • Whisk 8-10 eggs together with about a ¼ cup of milk. Pour over vegetable/cheese mixture.
  • Salt and pepper to taste.
  • Preheat oven to 375 degrees.
  • Cook at 375 for 15 minutes at 375 degrees. Then turn oven onto broil and cook until top is a little brown.

Notes

Feel free to add or subtract vegetables according to your tastes. Other vegetables or ingredients that can be added are mushrooms, broccoli, ham, sausage, bacon, etc... If you add those ingredients in addition to the ones already included in this recipe, you'll probably need to add another egg or two, as well.

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Comments

  1. Looks great and sounds wonderful. The only issue with not adding milk (or cream, which I prefer) is that the eggs are a bit more “spongy” than creamy. More like just scrambled eggs as opposed to a custard texture. But that doesn’t affect the taste! Thanks for this variation. I will try it!

  2. Renee Cook says

    This looks great, Susan! We aren’t keto but we watch our carbs and this will be perfect. Thanks for sharing.

    I often cook recipes with fresh baby spinach, and I’ve found if I chop it rather finely, I don’t need to precook it. In fact, I like it better that way!

  3. El Gould says

    This recipe is a colorful, cheery, and healthy looking dish in its presentation, but also something different from the usual breakfasts we often eat. It looks incredibly delicious too. Just an FYI when I don’t have milk I will usually defer to a milk product in my frig. like yogurt, sour cream, cream cheese or to evaporated milk in the cabinets. I sometimes even use water and butter as a substitute for no milk, how much you use of any of the alternates depends, of course, on the recipe. Google is a God-send for helping with substitutes and the amounts of each.

  4. Brenda Lawrence says

    I was hoping you were going to post this recipe Susan! I was going to attempt to make it by your photo but always good to have a recipe too. I love feta cheese and vegies, so am looking forward to making this either for breakfast or supper. Hugs, Brenda

  5. Susan Doyle says

    If anyone makes this recipe with a cheese other than feta let us know how it is. I am not a feta fan!

    • Susan Doyle I was thinking the same! I think it would be great with shredded cheddar or pepper jack cheese.

  6. Pinned! Thanks for the collaboration Nancy, Teresa ans Susan!

  7. Linda S Page says

    You know I will definitely make this!!! Looks yummy! Have fun in England.

  8. Thanks for sharing! I’m gonna use this recipe on next family vacay

  9. Yum! Low carb, too. Anything that colorful and full of veggies has got to be good. Thanks, Nancy, Teresa and Susan.

  10. Thanks so much. It is a recipe I probably will make for a night when we have breakfast for dinner. I certainly believe it surpasses any of my breakfast casseroles.

  11. Susan, this looks great! Thanks for posting the recipe for us. It would make a nice supper too, with some warm french bread… or a ladies’ lunch with a warm red potato salad.

  12. Thanks so much for the recipe! I will definitely be trying it soon. I will add it to my repertoire of yummy casserole recipes that I serve for breakfast, lunch or dinner! They can be made in advance, served warm, and easy to have ready at any time. They are the go-to recipes when having guests.

  13. Susan, it was very delicious and ideal for my guest’s diabetic diet. You made my pics look so much better than what i emailed.
    Many thanks to your readers for the tip to add yogurt to eggs. I made a batch of scrambled eggs this morning and used a scoop of Fage yogurt. They were fluffy and a nice consistency.
    Have a great weekend!

  14. Thank you so much for posting this, Susan. You are such an angel!

  15. I am going to make this an portion it and freeze for breakfast and lunch for myself. Thanks

  16. Carol Norton says

    The practical reason for adding a milk product to an egg dish is that it tenderizes the eggs. Protein in eggs can become hardened, tough and stringy without it. In our Advanced Food class at UGA one of the things we always had to do was the “Chemistry” of egg cookery. God bless Miss Laboon.

  17. Awesome recipe….can’t wait to try it. Thanks Susan.

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