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 more cheese 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.
Also! If you like the looks of this veggie breakfast casserole, you may want to check out all my breakfast recipes here.
Veggie Breakfast Casserole Recipe
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Veggie Breakfast Casserole
Veggie breakfast casserole is a delicious and special breakfast that is perfect for the holidays, or any time.
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
- Preheat the oven to 375 degrees F and spray a 9x13 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.
- 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 more cheese if desired.
- 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 and let cool then slice and serve
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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