Breakfast Casserole

This easy Breakfast Casserole recipe makes the perfect healthy breakfast for a crowd. With fresh vegetables, melty cheese and lots of flavors, this vegetarian egg bake will give you energy and protein for entire day. Enjoy freshly baked, or make it ahead of time for your weekly meal prep.

Breakfast is my favorite meal of the day. Every night, I go to bed excited for next day breakfast. Egg white oatmeal, yogurt bowls and protein pancakes are my to-go sweet recipes. But when I crave something savory, I know that I can’t go wrong with freshly baked protein bagels, sunny side up eggs, egg white bites and breakfast casseroles.

Easy healthy breakfast for a crowd

For long I struggled with finding a good breakfast that is both satisfying, healthy and easy to make. Especially when it comes to savory dishes, because I simply don’t have the time to cook in the morning. A fried egg is indeed quick, but it doesn’t fill me up after working out.

And I only need to feed one mouth, sometimes two when cooking for my girlfriend. Imagine making breakfast for the entire family. What a struggle, I had to find a solution for you!

Welcome to this super Easy Egg Casserole Recipe. The dream breakfast of all those who need a quick and easy recipe that is both tasty and satisfying. Perfect if you are a parent that wants to cook a nourishing meal for the kids, and perfect if you’re just looking for healthy breakfast meal prep ideas.

1. It feeds a crowd.
2. Make it ahead, it is perfect for meal prep.
3. It’s healthy, high protein, low carb and gluten-free.
4. It’s so quick and easy to make at home.
5. You can customize it with veggies and protein.
6. It tastes delicious, so satisfying to start the day with energy.

Here at home we all love this easy breakfast casserole recipe. Whether for breakfast or as a meal, egg bake is now part of our weekly rotation. Try it, I’m pretty sure you will love it too.

Easy breakfast casserole ingredients

This is a vegetarian egg casserole without meat and without bread. The recipe consists of 3 main parts: egg mixture, vegetables and cheese. Here are some more details:

• Egg mixture. For a high protein breakfast casserole that is also low in calories and fats, this recipe uses a combination of 8 eggs and 2 egg whites. But you can replace the two egg whites with one additional whole egg. The egg mixture is seasoned with minced garlic, salt and freshly ground black pepper. A tablespoon of olive oil adds taste and richness to the dish.
• Vegetables. For my egg and vegetable bake I used red onion, red bell pepper and fresh leaves of spinach. I like the punch of flavors, colors and nutrients that the veggies give. If you have other preferences, feel free to swap out some of the greens or include other vegetables. Sautéed mushrooms, zucchini, eggplant and cherry tomatoes are great ideas.
• Cheese. I find that fresh pieces of mozzarella cheese marry very well with the flavors and textures of this simple breakfast casserole bake. The best substitutes for mozzarella are shredded cheddar cheese, diced Parmesan cheese, Swiss cheese, pepper jack and crumbled feta cheese. For a dairy-free breakfast bake, substitute dairy cheese with nondairy alternatives.

How to make breakfast casserole with veggies

First of all, prepare all the tools. Preheat your oven to 350°F (180°C) and grease a 9×13″ baking dish with olive oil or cooking spray. Make sure you oil the dish very, very well. This is an essential step, if you don’t want your egg bake to stick.

Now, season and beat the eggs. Grab a mixing bowl large enough to accommodate the bulk of the ingredients. Add to the bowl eggs, egg whites, olive oil, minced garlic, sea salt and ground black pepper. Whisk well to beat the egg with all the seasonings.

Time for the vegetables. Add to the egg mixture diced mozzarella, chopped onion, diced red bell pepper and baby spinach. Stir very well, until both cheese and veggies are fully incorporated.

Finally, bake the dish. Pour the mixture into the prepared pan. Make sure you spread it out evenly to ensure that both cheese and vegetables are evenly distributed. Bake the egg casserole in hot oven for 25 to 40 minutes. It is ready when a toothpick inserted into the center comes out clean and the edges are golden brown. Let cool for at least 10 minutes before serving.

Make ahead breakfast casserole

This is an easy breakfast casserole for a crowd. You can make it ahead and slice into individual servings to have a healthy breakfast for the week. Perfect for meal prep. There are two ways to make this cheese egg bake ahead. You can either prepare the egg and vegetable mixture the nigh before, or you can bake it in advance. Here are more details:

• To store breakfast casserole before baking it. Follow the directions in the recipe card down here until the last step. Beat eggs with seasonings, stir in the vegetables and cover the bowl with plastic wrap or aluminum foil. Refrigerate overnight and in the morning you will only need to bake it.
• To store breakfast casserole after baking it. Bake breakfast casserole ahead, then allow it to cool completely. Cut the veggie egg bake into individual portions, place in a sealable airtight container and refrigerate for up to 4 days. In the morning, warm it up in the oven or in the microwave for a healthy breakfast for a crowd, or just for you.

Recipe variations

• Add a protein. This is a no meat breakfast casserole recipe, but you can definitely include extra protein such as bacon, ham, sausage, chicken breast or turkey. Plant based protein ideas are smoked tofu, seitan, Beyond Sausage and vegan meat.
• Experiment with vegetables. Grilled zucchini, sautéed mushrooms, roasted aubergine, asparagus and cheery tomatoes are perfect for a vegetarian breakfast casserole recipe.
• Add some potatoes. Add bulk to your breakfast bake with roasted potatoes or sweet potatoes. For a low carb egg bake, consider using pumpkin.
• Swap out the cheese. Not a fan of mozzarella? Replace it with shredded cheddar, Parmesan cheese, Swiss cheese, pepper jack or tangy feta cheese.
• Make it dairy-free. Substitute mozzarella cheese with plant based alternatives, such as almond cheese, dairy-free cheese made from coconut or cashew mozzarella.

Serving ideas

This easy egg bake recipe makes a great healthy breakfast for a crowd. But not only. It can also be enjoyed for brunch, as a quick lunch, or as a hearty dinner. There are so many ways to eat this casserole, I love it with sourdough bread and avocado. If you still need inspiration, here are some serving ideas.

• Alongside freshly baked protein bagels, oat bread or sourdough bread, with mashed avocado and tomatoes.
• In a breakfast plate, with bacon, fire roasted tomatoes and homemade baked beans.
• For lunch or dinner, in nourishing bowls with microwave sweet potato, tasty potato fritters, or hearty quinoa.
• For on-the-go breakfasts or in your lunch box, with a source of complex carbs such as brown rice, avocado for some healthy fats and a protein of choice.

More ways to eat eggs

• Over easy eggs
• Over medium eggs
• Sunny side up eggs
• Over hard eggs
• Microwave scrambled eggs
• Egg white bites
• Air fryer hard boiled eggs