Are you tired of the same old breakfast routine? Imagine waking up to the mouthwatering aroma of a delicious veggie-packed breakfast casserole that’s not only easy to make but can be prepared ahead of time! Our Make Ahead Veggie Breakfast Casserole is the perfect solution for busy mornings, offering a delightful combination of bell peppers, spinach, and mushrooms, all wrapped in a fluffy egg and cheese mixture. With just 15 minutes of prep and a little patience while it bakes, you’ll have a hearty, satisfying breakfast that serves eight! Ready to elevate your breakfast game? Let’s dive into this scrumptious recipe that will keep you fueled all morning long!
Ingredients
- 1 cup bell peppers, diced
- 1 cup spinach, chopped
- 1 cup mushrooms, sliced
- 6 eggs
- 1 cup milk
- 1 cup shredded cheese
- Salt and pepper to taste
- Butter for greasing
Instructions
- Preheat the oven to 375°F (190°C) and generously grease a 9x13 inch baking dish with butter to prevent sticking.
- Prepare the vegetables by washing and dicing bell peppers, chopping spinach, and slicing mushrooms into uniform pieces to ensure even cooking.
- In a large mixing bowl, crack 6 eggs and whisk them thoroughly until the yolks and whites are completely combined and slightly frothy.
- Add 1 cup of milk to the whisked eggs, stirring continuously to create a smooth, homogeneous mixture.
- Season the egg mixture with salt and pepper, adjusting to personal taste preferences.
- Layer the prepared diced bell peppers, chopped spinach, and sliced mushrooms evenly across the bottom of the buttered baking dish.
- Pour the seasoned egg and milk mixture over the vegetables, ensuring complete and uniform coverage.
- Sprinkle 1 cup of shredded cheese evenly across the top of the casserole, covering the entire surface.
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the cheese is golden brown and slightly crispy.
- Remove from oven and let the casserole rest for 5-10 minutes to allow it to set and cool slightly before serving.
- Cut into 8 equal portions and serve warm. Can be stored in refrigerator for up to 3 days and reheated in oven or microwave.
Tips
- Prep Ahead: To save time in the morning, chop your vegetables the night before and store them in the refrigerator. This will make assembling your casserole a breeze!
- Customize Your Veggies: Feel free to swap out the vegetables based on what you have on hand or your personal preferences. Zucchini, kale, or even roasted tomatoes can add a unique twist to your casserole.
- Cheese Choices: Experiment with different types of cheese! While shredded cheese is a classic choice, trying feta, goat cheese, or pepper jack can add exciting flavors.
- Make It Your Own: Add cooked sausage or bacon for a meaty version, or toss in some herbs like basil or oregano for an extra flavor boost.
- Storage Tips: This casserole can be stored in the refrigerator for up to three days. Reheat individual portions in the microwave for a quick breakfast or warm the entire dish in the oven for a family feast.
- Perfect Baking: Keep an eye on your casserole as it bakes. If the cheese is browning too quickly, cover it with aluminum foil to prevent burning while the eggs finish cooking.
- Let It Rest: Allow the casserole to sit for 5-10 minutes after baking. This helps it set and makes it easier to cut into perfect squares for serving.With these tips in mind, you’ll be well on your way to mastering this delightful breakfast casserole that will impress your family and friends alike!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 6g
Protein: 12g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 185mg
