Vegetarian Breakfast Casserole
Wake up to the ultimate comfort food with this hearty Vegetarian Breakfast Casserole! Packed with vibrant veggies like spinach, zucchini, and red bell pepper, this dish is layered with crispy frozen hash browns and topped with a blend of melty cheddar and mozzarella cheeses. A rich egg and milk mixture binds everything together into a golden-baked masterpiece that's bursting with flavor. Perfect for feeding a crowd at brunch or meal-prepping for the week, this casserole comes together in just an hour and is as nutritious as it is delicious. Whether you’re hosting a special morning gathering or looking for an easy make-ahead breakfast, this satisfying vegetarian dish is sure to impress.
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Recipe Information
Ingredients
- 10 large eggs
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 4 cups baby spinach
- 1.5 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 3 cups frozen hash browns
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with non-stick spray or a little olive oil.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat a large skillet over medium heat and add the olive oil. Sauté the diced onion and minced garlic for 2-3 minutes until fragrant and softened.
Add the diced red bell pepper and zucchini to the skillet and cook for 3-4 minutes until slightly tender.
Stir in the baby spinach and cook for 1-2 minutes until wilted. Remove the skillet from heat and allow the vegetables to cool slightly.
In the prepared baking dish, spread the frozen hash browns evenly across the bottom.
Layer the cooked vegetable mixture over the hash browns.
Sprinkle the shredded cheddar cheese and shredded mozzarella cheese evenly over the vegetables.
Pour the egg mixture over the top of the casserole, making sure it’s evenly distributed.
Gently press down on the ingredients with the back of a spoon to ensure the egg mixture covers everything.
Bake in the preheated oven for 35-40 minutes, or until the casserole is set in the center and lightly golden on top.
Remove from the oven and let it cool for 5-10 minutes before slicing and serving.
Serve warm, garnished with fresh herbs if desired, and enjoy!
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 855 mg | 37% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.0 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 427 mg | 33% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 515 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
