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Veggie Breakfast Casserole (delicious, simple)

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

veggie breakfast casserole in white baking dish, cut into serving slices

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 with label text on white surface

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.

cooking onions, peppers and mushrooms in a pan

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. 

hand whisking eggs in a bowl

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.

pouring eggs over vegetables in a casserole dish

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

assembled veggie breakfast casserole before baking

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. 

fully cooked veggie breakfast casserole in white dish

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

serving a slice of Veggie Breakfast Casserole

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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veggie breakfast casserole in white baking dish, cut into serving slices
5 from 5 votes
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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.

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.
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Reader Interactions

Comments

  4. Karen says

    5 stars
    Easy peasy!! Christmas morning dish was a hit! Light and not filling for the morning after a heavy meal. Such a fun recipe and cannot wait to make again and play with adding different veggies and herbs! Thanks for the great recipe!

    Reply

  9. Carolyn says

    5 stars
    I made this for a women’s breakfast meeting and it was a big hit! I did add minced garlic and fresh parsley to the recipe. I will definitely be making this again.

    Reply

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