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Veggie Breakfast Casserole

This Veggie Breakfast Casserole is a comforting and nutritious dish perfect for gatherings, packed with vegetables and cheesy goodness.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs The foundation for a rich, custardy base.
  • 2 cups milk Use whole or your preferred alternative for creaminess.
  • 2 cups veggies (like bell peppers, spinach, or zucchini) Fresh and colorful, these add nutrition and flavor.
  • 1 cup shredded cheese Cheddar or mozzarella brings a delightful gooeyness.
  • 1 teaspoon salt Essential seasoning that elevates the dish.
  • 1 teaspoon pepper Essential seasoning that elevates the dish.
  • 1 teaspoon garlic powder For a touch of warmth and depth.
  • 1 teaspoon onion powder Adds a savory sweetness.
  • 1 package frozen hash browns (or fresh) A hearty base ensuring every slice holds together beautifully.

Method
 

Preparation
  1. Preheat your oven: Set to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. Whisk the eggs: In a large mixing bowl, combine the eggs and milk until smooth.
  3. Add seasonings: Stir in salt, pepper, garlic powder, and onion powder.
Assembly
  1. Layer the ingredients: Spread the frozen hash browns evenly across the bottom of the prepared dish. Then layer your chopped veggies and cheese on top.
  2. Pour the egg mixture: Gently cover the layers with the egg and milk mixture, ensuring it’s all evenly coated.
Baking
  1. Bake the casserole: Place your dish in the preheated oven and bake for 45-50 minutes, or until the center sets and the top is a beautiful golden brown.
  2. Cool and serve: Let it sit for about 5-10 minutes before slicing to help everything hold together.

Notes

Feel free to swap spinach with kale for a stronger flavor or choose different cheeses based on your preference. This dish can be made ahead the night before.