Veggie Breakfast Egg Casserole

Name: Veggie Breakfast Egg Casserole
Prep time: 15 min
Cook time: 40 min
Ingredients: 8 eggs; 2-3 Tablespoons filtered water; 2 teaspoons oil; 1/2 yellow onion, (chopped); 1/2 cup bell pepper, (chopped); 1 cup broccoli florets; 1 cup mushrooms, (chopped); 1 cup spinach; 3 Tablespoons fresh basil, (chopped); 4 organic yellow potatoes; 1/2 teaspoon garlic powder; 2/3 cup cheddar cheese, (shredded); 1/4 teaspoon salt

Updated: Dec 9th, 2022

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Every bite of this breakfast egg casserole is loaded with wholesome veggies such as spinach, broccoli, and hearty potatoes! No milk, flour, or heavy creams are needed – just a touch of cheddar cheese and lots of fresh herbs for delicious flavor. Serve this recipe for breakfast, brunch, or dinner – everyone will love it!

A black cast iron pot with a breakfast egg casserole in it, displayed on a wooden background with a gray napkin next to it.

I will first let you all know, aside from the occasional avocado egg toast, I am not a huge egg fan. So it speaks volumes that I’m sharing this recipe! My mom made this egg bake for brunch one afternoon and it was absolutely delicious that I had to get the recipe from her. She is quite the talented chef and knows how to effortlessly throws ingredients together that result in the most delicious food!

You’ll find every bite of this dish is loaded with vegetables, cooked potatoes, and so many fresh herbs. There’s a touch of cheddar cheese for salty flavor, but no milk or flour at all. It’s light, healthy, and such a crowd-pleaser!

We have served this recipe for brunch AND dinner. No dressings are needed because this recipe has all the flavor you’ll want all on its own!

Ingredients – What You Need

See below for the full list of ingredients you’ll need to make this recipe!

Eggs: I used pasture-raised organic eggs.
baby potatoes: organic potatoes for a hearty addition. I leave the skin on for this recipe!
Onion: to saute with the veggies for flavor!
Mushrooms: for flavor and nutrients. If you’re not a mushroom fan you can leave them out.
Bell pepper: use yellow, orange, or red peppers for this dish.
Spinach: for added greens!
Broccoli: even more veggie goodness!
Basil: fresh basil will be sprinkled throughout the casserole for bright flavor.
Cheddar cheese: I used a white raw cheddar for a touch of richness.
Garlic powder: to enhance all the flavors in the dish.

Step by Step Recipe Instructions

(1) First, boil the potatoes (skin on) until they are soft when tested with a fork.

(2) Then saute in oil the onions and peppers until soft (about 2-3 minutes), then add broccoli florets with a pinch of salt. Cook for an additional 3-4 minutes.

A stainless steel pot with yellow potatoes and water in it. — Step 1

Wooden spoon sautéing chopped vegetables in a black cast iron skillet. — Step 1

(3) Then add the chopped mushrooms and cook until they are soft (3-4 minutes).

(4) Stir the spinach into the vegetables until they are wilted (about 1-2 minutes). Then add chopped basil to vegetables and turn off the heat.

Spinach being folded into sautéed vegetables in a black cast iron skillet. — Step 3

A close up of cooked vegetables in a cast iron skillet pan.

(5) When the potatoes are soft, drain the hot water and run under cold water. Then carefully cut them into fourths.

(6) In a large bowl whisk eggs and water together until light and fluffy.

potatoes cut into pieces on a wooden cutting board. — Step 5

Hand using a fork to whisk eggs in a large blue bowl on a gray background. — Step 5

(7) Then add whisked eggs to a lightly greased casserole pan with vegetables, potatoes, garlic powder, 1/4 teaspoon salt.

(8) Sprinkle cheddar cheese over top and bake uncovered at 350F for 25 minutes.

A wooden spoon stirring whisked eggs and cooked vegetables in a black cast iron pan. — Step 7

cheese being sprinkled over an uncooked vegetable egg casserole in a black cast iron pan. — Step 7

Tips for Success

Use fresh herbs not dried – I always recommend using fresh herbs over dried, but especially for this recipe! You want the herbs to add bright, fresh flavor. Unfortunately dried will not give that punch of flavor we want in this dish.

Additional veggies you can add – you can customize this recipe to use any vegetables you like. Other veggies we recommend are asparagus, cauliflower, zucchini, baby kale, and tomatoes.

Use your favorite cheese – I used a salty cheddar for the cheese, but I’ve also made this dish with parmesan and Havarti.

Dressings to serve alongside – although these eggs are delicious all on their own, you can also serve them with some salsa, pico de Gallo, avocado slices, or ketchup for more flavor.

Frequently Asked Questions

Why water and not milk? I actually learned this trick from my mom, who learned from a chef years ago that water is the best option for whipping eggs. The water extends your eggs and makes them fluffier than if using milk!

What baking dish is best? I used a cast-iron casserole dish, but you can also use a rectangle-shaped casserole dish.

How long does it keep? this should keep for about 2-3 days max. Refrigerate in an airtight container.

More Breakfast Recipes to Try

Naan Breakfast Pizza
Spinach and Avocado Omelette
Healthy Pumpkin Pancakes

If you tried this Veggie Breakfast Egg Casserole recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.