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Make-Ahead Veggie Breakfast Casserole

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!
Course Breakfast
Cuisine American
Keyword Breakfast Casserole, gluten-free, low-carb
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 People
Calories 233kcal


  • 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)


  • 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.



Serving: 1/8 | Calories: 233kcal | Carbohydrates: 25g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 149mg | Sodium: 205mg | Fiber: 4g | Sugar: 3g