This breakfast egg bake is a go-to in my family for a healthy and easy breakfast or brunch recipe! It’s filled with vegetables, herbs, potatoes, and salty, sharp cheddar cheese. Guests love it, and it can be customized to whatever you have on hand!

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’m not the biggest egg lover, but this egg bake is one of the best egg recipes I’ve had for breakfast! It’s loaded with vegetables, fresh basil, seasoned cooked potatoes for heartiness, and of course a little sharp cheddar cheese for salty flavor.

When I say my family always serves this for brunch, I mean it! It’s our go-to when company or family comes into town, and we need a healthy and easy recipe to feed a crowd.

The best thing about this dish is that you can completely make it your own. I never make it the same; I’m always using whatever is on hand. It’s a true clean-your-fridge-out recipe that can be made with so many different ingredients. Add more vegetables, breakfast meat, or different spices and herbs. I encourage you to make it your own and use what you have; this recipe is a blank canvas for whatever you’d love to include!

Ingredients – What You Need

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

Ingredients for a breakfast egg casserole arranged on a gray background.

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.
Seasonings: to enhance all the flavors in the dish I like to use everything bagel seasoning, and then garlic powder, onion powder, and paprika to season the potatoes.

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 bite-sized chunks. Toss them in oil and potatoes seasonings before adding to the egg bake.

(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

Recipe Variations

Make it your own with different vegetables. There are so many different vegetables you could add to this to make it your own. In addition to what we put in it, we’ve also loved adding kale, zucchini, asparagus, red onion (instead of yellow), sweet potatoes, or roasted tomatoes.
Different cheese you can use. Sharp cheddar really shines in this because of its flavor profile, but you can also use milk cheddar, pepper jack, provolone, parmesan or Parmigiano Reggiano, just to name a few!
Add meat. Although this is veggie-forward, you can also add cooked bacon, cooked sausage, or breakfast sausage (all cut into bite-sized pieces).
Dressings to serve alongside. You can also serve these eggs with salsa/pico de gallo, ketchup, or hot sauce to add even more flavor.
Make it in a muffin tin instead. If you prefer to make this for more individual servings, you can use a greased muffin tin and add the cooked vegetables and eggs to each one. Bake at 350F until the egg is firm in the center of each cup.

Tips for Success

Reheating is easy. We are always reheating these eggs. You can cover the slices of egg and bake them at 350F until hot (about 8-10 minutes).

Bake in the saute pan or use a different dish. I typically bake this in the same pan I saute the vegetables in (my 11-inch Staub Cast Iron Pan). But if you don’t have a pan like this, you can saute the vegetables, then transfer everything with the eggs to a greased casserole dish.