Description
A hearty, colorful, and cheesy breakfast casserole perfect for cozy mornings, weekend brunches, or make-ahead breakfasts. Packed with fresh vegetables, fluffy eggs, and melted cheddar, this dish is both nourishing and indulgent. It’s a versatile recipe that’s easy to prepare and sure to become a family favorite.
Ingredients
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1 tablespoon olive oil or butter
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1 medium onion, diced
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 medium zucchini, diced
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1 cup fresh spinach, chopped
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2 cloves garlic, minced
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8 large eggs
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1 cup milk (any kind, including dairy-free alternatives)
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika
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½ teaspoon dried thyme
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1½ cups shredded cheddar cheese
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2 cups cubed day-old bread (white, whole wheat, or multigrain)
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Optional garnish: chopped fresh parsley or chives
Instructions
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Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil or butter.
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In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 2–3 minutes until softened.
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Add the bell peppers and zucchini, cooking for another 4–5 minutes. Stir in the garlic and spinach, sautéing for 1–2 minutes until the spinach is wilted. Remove from heat.
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In a large mixing bowl, whisk together the eggs, milk, salt, pepper, paprika, and thyme until fully combined.
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In the greased baking dish, layer the cubed bread evenly across the bottom. Spread the sautéed vegetables over the bread and top with 1 cup of shredded cheddar cheese.
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Pour the egg mixture over the vegetables and bread, ensuring it’s evenly distributed. Sprinkle the remaining cheddar cheese on top.
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Bake in the preheated oven for 35–40 minutes, or until the eggs are set and the top is golden brown. A toothpick inserted into the center should come out clean.
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Allow the casserole to cool for 5–10 minutes before slicing. Garnish with chopped parsley or chives if desired. Serve warm.
Notes
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Use day-old bread for the best texture; it absorbs the egg mixture without becoming soggy.
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You can swap in any vegetables you have on hand, like mushrooms, broccoli, or asparagus.
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Assemble the casserole the night before and refrigerate for an easy breakfast the next morning.
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For a lighter texture, whip egg whites separately and fold them into the yolk mixture before pouring over the vegetables.
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This casserole freezes well; store portions in a freezer-safe container for up to 2 months and thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes