Make-Ahead Veggie Breakfast Casserole

Yield: 8 People
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
This Make-Ahead Veggie Breakfast Casserole is loaded with veggies, cheese, and eggs. It's very easy to make and is a perfect healthy breakfast for Christmas morning!
Print Recipe
3.17 from 187 votes


  • 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)


  1. Preheat oven to 325°F.
  2. Spray a 9×9-inch casserole dish with a good coating of cooking spray, and set aside.

  3. In a medium skillet, add the olive oil over medium heat. Add the onions, and cook until they are soft.

  4. Then, add the rest of the veggies, and sauté until they are tender. Add this veggie mixture to the baking dish. Set aside.

  5. While the veggies are cooking, whisk together the eggs, almond milk, garlic powder, mustard powder, salt, and pepper in a bowl.

  6. Pour the egg mixture over the veggie mixture in the baking dish.

  7. Next, add the cheese.

  8. Cover with foil, and bake 40 minutes. Remove the foil, and cook an additional 10 minutes, or until the egg mixture is cooked through.

  9. Let it cool for 5 minutes before serving.

Course: Breakfast
Cuisine: American
Keyword: Breakfast Casserole, gluten-free, low-carb

Nutrition Information

Amount per serving (1/8) — Calories: 233, Fat: 11g, Saturated Fat: 4g, Cholesterol: 149mg, Sodium: 205mg, Carbohydrates: 25g, Fiber: 4g, Sugar: 3g, Protein: 13g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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