Breakfast, Dinner, Lunch, Main Course
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.
45 minTotal
8servings
Fat-forward
136
kcal
- 8 eggs
- 2 egg whites or 1 whole egg more
- 1 tbsp olive oil plus more for the pan
- 1 tsp minced garlic
- ¾ tsp sea salt or more to taste
- ground black pepper to taste
- 4.5 oz (125 g) mozzarella cheese diced
- 1 medium red onion finely chopped
- 1 ½ cup baby spinach roughly chopped
- 1 small red bell pepper diced
- Preheat oven to 350°F (180°C) and grease a 9x13" baking dish with olive oil or cooking spray. Make sure you oil the dish very well, or the egg bake will stick.
- In a large mixing bowl, add eggs, egg whites, olive oil, minced garlic, sea salt and ground black pepper. Whisk well to beat the egg with seasonings.
- Add to beaten eggs diced mozzarella, chopped onion, diced red bell pepper and baby spinach. Stir well until completely combined.
- Pour the mixture into the prepared dish. Make sure you spread it out evenly to ensure that both cheese and vegetables are well 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.
136
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.
You can also make this recipe directly in a casserole dish. First, add the eggs and beat them with the seasonings. Then, evenly distribute the veggies and cheese on top of the beaten eggs.