Make Ahead Breakfast Casserole
This Make-Ahead Veggie Breakfast Casserole is the perfect solution for busy mornings when you still want something wholesome and delicious. Packed with colorful veggies, fluffy eggs, and melty cheese, it bakes up golden and satisfying every time. The best part? You can prep it the night before, pop it in the oven the next morning, and breakfast is ready with zero stress. It’s great for weekend brunch, Christmas morning, or easy meal-prep for the week!
Servings: 8 People
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup red onions chopped (skip red onions if you're folling a keto diet)
- 2 cups broccoli chopped
- 3 cups mushrooms sliced or chopped
- ½ cup cherry tomatoes
- 2 cups fresh spinach
- 6 eggs
- ½ cup almond milk
- ½ teaspoon garlic powder
- ¼ teaspoon mustard powder optional
- Salt and pepper to taste
- 1 cup cheddar and mozzarella cheese mix
- Parsley for garnishing (optional)
Instructions
- Preheat oven to 325°F. Spray a 9×9-inch casserole dish with a good coating of cooking spray, and set aside.
- In a medium skillet, add the olive oil over medium heat. Add the onions, and cook until they are soft. Then, add the rest of the veggies, and sauté until they are tender. Add this veggie mixture to the baking dish. Set aside.
- While the veggies are cooking, whisk together the eggs, almond milk, garlic powder, mustard powder, salt, and pepper in a bowl.
- Pour the egg mixture over the veggie mixture in the baking dish. Next, add the cheese.
- Cover with foil, and bake 40 minutes. Remove the foil, and cook an additional 10 minutes, or until the egg mixture is cooked through. Let it cool for 5 minutes before serving.
Video
Notes
- To store: Leftovers can be kept in a container in the fridge for up to 5 days.
- To reheat: Reheat the casserole in the microwave or in the oven.
- To freeze: Wrap up the casserole tightly and freeze for up to 3 months. You can reheat it once fully thawed.
Nutrition
Serving: 1/8 | Calories: 233kcal | Carbohydrates: 25g | Protein: 13g | Fat: 11g | Cholesterol: 149mg | Sodium: 205mg | Fiber: 4g | Sugar: 3g