Healthy Veggie-Packed Breakfast Casserole

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Make this healthy breakfast casserole for the holidays or busy weekday mornings! It’s wholesome, hearty and bursting with fresh flavor.

Updated byKathryne Tayloron August 29, 2024

Sometimes, you need a healthy make-ahead breakfast. Whether you’re feeding a crowd or trying to ease chaotic weekday mornings, this breakfast casserole is just the ticket.

Typically, breakfast casseroles lean on sausage and potatoes. I loaded this one with fresh veggies and greens instead—red bell pepper, green onion and plenty of spinach.

Creamy feta or goat cheese rounds it all out. You don’t need much dairy to achieve a lovely, luxurious texture. This is a lightened-up dish that tastes far more indulgent than it actually is.

This healthy breakfast casserole is the perfect addition to a holiday breakfast spread. With its protein and veggies, it’s a great way to balance those delicious carb-heavy treats like muffins and pancakes. I’d be thrilled to find it alongside bagels and cream cheese. Leftovers make a lovely lunch, too.

To develop this recipe, I leaned on my foolproof frittata formula. It’s easy to make, colorful and downright delicious!

How to Make Breakfast Casserole

You’ll find the full recipe below, but here’s a brief summary:

How to Prepare This Casserole in Advance

Prepare the mixture as instructed, then refrigerate the egg and veggie mixture in a mixing bowl or in the buttered baking dish for up to two days.

Bake as directed, knowing your dish may need a few extra minutes in the oven since it’s starting cold (especially if you refrigerated in the baking dish).

Watch How to Make Healthy Breakfast Casserole

Breakfast Casserole Serving Suggestions

This breakfast casserole fits nicely with any breakfast spread. Here are some general suggestions:

Please let me know how your breakfast casserole turns out in the comments! I always love hearing from you.

Healthy Veggie-Packed Breakfast Casserole

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Make this healthy breakfast casserole for the holidays or busy weekday mornings! Featuring red bell peppers, spinach and creamy cheese, it’s wholesome, hearty and bursting with fresh flavor. Recipe yields 8 generous servings.

Ingredients

Instructions

Notes

Prepare in advance: Cover and refrigerate the mixture until you’re ready to bake (it keeps well for up to two days). Bake as directed, but know your dish may need a few extra minutes in the oven since it’s starting cold.

Change it up: I love the flavors here, but you can definitely swap in other vegetables in similar quantities. Hardier greens like kale or chard will need a bit more cooking time. Find more flavor variations on my frittata post.

Can I freeze it? I don’t recommend freezing leftover breakfast casserole. When I defrosted my frozen slices, they turned quite watery and slightly rubbery. If you want a great egg-based freezer recipe, check out my breakfast burritos.

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