Veggie Breakfast Casserole (delicious, simple)

Veggie breakfast casserole is a delicious and special breakfast that is perfect for the holidays, or any time.

It is so yummy and flavorful, and stupid-simple to make.

How to make veggie breakfast casserole

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

Ingredients are pretty simple: eggs, milk, bell peppers, mushrooms, onions, tomatoes and cheese.

Preparing veggie breakfast casserole

Preheat the oven to 375 degrees Fahrenheit and spray a 9×13 pan with cooking spray and set it aside. 

Heat a nonstick pan to medium heat and add the olive oil to the pan. Once the pan is hot, add in the onions and cook them for 2-3 minutes until translucent. Add in the bell peppers and mushrooms and toss and cook them for 4-5 minutes.

Once the mushrooms are soft and golden brown, season them with some salt and pepper and cook for 1-2 more minutes. Remove the veggies from the heat and let them cool for a few minutes. 

While the veggies are cooking, crack and whisk the eggs into a medium size mixing bowl. Add in the milk and season them with some salt and pepper and whisk a little bit more to combine. 

Assembling

Now it is time to assemble the veggie breakfast casserole. Pour the veggies into the baking dish and spread them out in an even layer. Top the veggies with the chopped tomatoes. Pour the egg mixture over the veggies.

Top with cheese. If you like to measure cheese with your heart, add even more than the recipe calls for, if desired. 

Baking

Place the casserole into the preheated oven and bake it for 30-35 minutes until the eggs are set and lightly golden brown around the edges. 

Remove the  casserole from the oven, and let cool. Then slice and serve.

I hope y’all enjoy this recipe! Let me know if you try it.

If you like the looks of this veggie breakfast casserole, you may want to check out all my breakfast recipes here. This Breakfast Pizza is one of my favorites!

Veggie Breakfast Casserole Recipe

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5 from 5 votes

Print

Veggie Breakfast Casserole

Veggie breakfast casserole is a delicious and special breakfast that is perfect for the holidays, or any time.

Course Breakfast

Cuisine American

Keyword vegetarian breakfast casserole, veggie breakfast casserole

Prep Time 10 minutes

Cook Time 30 minutes

Resting Time 5 minutes

Total Time 45 minutes

Servings 6

Calories 205 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 1 tablespoon olive oil
• 1 medium onion - peeled and diced
• 1 red bell pepper - diced
• 1 green bell pepper - diced
• 1 cup baby bella or button mushrooms - sliced
• 12 eggs large
• ¼ cup 2% milk
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 cup cherry tomatoes quartered
• ½ cup shredded mozzarella cheese

Instructions

1. Preheat the oven to 375 degrees F and spray a 9x13 pan with cooking spray and set it aside.
2. Heat a nonstick pan to medium heat and add the olive oil to the pan. Once the pan is hot, add in the onions and cook them for 2-3 minutes until translucent. Add in the bell peppers and mushrooms and toss and cook them for 4-5 minutes. Once the mushrooms are soft and golden brown, season them with some salt and pepper and cook for 1-2 more minutes. Remove the veggies from the heat and let them cool for a few minutes.
3. While the veggies are cooking, crack and whisk the eggs into a medium size mixing bowl. Add in the milk and season them with some salt and pepper and whisk a little bit more to combine.

4. Pour the veggies into the baking dish and spread them out in an even layer. Top the veggies with the chopped tomatoes. Pour the egg mixture over the veggies. Top with cheese. If you like to measure cheese with your heart, add even more than the recipe calls for, if desired. 

5. Place the casserole into the preheated oven and bake it for 30-35 minutes until the eggs are set and lightly golden brown around the edges.
6. Remove and let cool then slice and serve

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Nutrition Facts

Veggie Breakfast Casserole

Amount Per Serving

Calories 205 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 336mg112%

Sodium 581mg25%

Potassium 353mg10%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 4g4%

Protein 15g30%

Vitamin A 1365IU27%

Vitamin C 49mg59%

Calcium 120mg12%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.