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Healthy Breakfast Casserole, Delicious & Easy to Make


  • 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


  • 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.


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.