Make Ahead Breakfast Casserole

This Make Ahead Breakfast Casserole is loaded with veggies, cheese, and eggs. It's very easy to make and is a perfect healthy breakfast for Christmas morning!

Course Breakfast

Cuisine American

Keyword Breakfast Casserole, casserole recipe, make ahead breakfast casserole

Prep Time 10

Cook Time 50

Total Time 1

Servings People

Calories 233kcal

Author Olivia Ribas

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)

US Customary - Metric

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

Allow the casserole to set before cutting, so the casserole holds up when you serve it.
Feel free to add more vegetables such as cauliflower, carrots, kale, and bell peppers.
Parmesan, Gruyere, pepper jack, feta, and goat cheese are a great alternative to cheddar and mozzarella.
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