Veggie Breakfast Egg Casserole

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!

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.
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.

(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.

(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.

(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.

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

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, 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.

breakfast egg casserole cut into pie slices in a cast iron skillet, that's sitting on a wooden board.

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.

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

Veggie Breakfast Egg Casserole

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!

Servings 8 Slices
Prep Time: 15 mins
Cook Time: 40 mins

Course: Breakfast, Main Course
Cuisine: American
Tags: breakfast egg casserole, egg casserole, veggie egg casserole
Freezer Friendly: No
Calories: 206 kcal
Author: Bethany Kramer

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

Instructions

  1. Preheat oven to 350F

  2. Boil potatoes: in a small pot with water, boil the potatoes until they are soft when tested with a fork (about 8-10 minutes). When finished, drain the hot water and run cold water over the potatoes. Then cut them into fourths.

  3. Saute veggies: In a large pan with oil, saute onions and bell pepper until soft (about 2-3 minutes). Then add broccoli florets with a pinch of salt and cook for an additional 4-5 minutes.

  4. Add mushrooms and spinach: then add chopped mushrooms to vegetables and cook for another 3-4 minutes. Fold in spinach and let cook until wilted (1-2 more minutes). Add fresh basil in and remove the pan from the heat.

  5. Whisk eggs: in a large bowl, whisk eggs and 2-3 Tablespoons of water until light and fluffy.

  6. Add ingredients to a dish: add whisked eggs into a lightly greased casserole dish. Add vegetables, garlic powder, potatoes, and 1/4 teaspoon of salt. Gently stir together. Sprinkle cheddar cheese over top.

  7. Bake: then bake uncovered for 25 minutes, or until the center is firm. Serve right away and enjoy!

Notes

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, 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.

Nutrition Facts
Veggie Breakfast Egg Casserole
Amount Per Serving (1 slice)
Calories 206 Calories from Fat 118
% Daily Value*
Fat 13.1g20%
Cholesterol 196.9mg66%
Sodium 228.7mg10%
Carbohydrates 18.4g6%
Fiber 2.6g10%
Sugar 2.1g2%
Protein 11.5g23%
Vitamin A 17IU0%
Vitamin C 45mg55%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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