Savory Garden Veggie Breakfast Casserole
A delightful and hearty breakfast casserole loaded with fresh garden vegetables and fluffy eggs, perfect for a nutritious start to your day.
Prep time: 15 minutesCook time: 40 minutesServes: 6
Ingredients
8 large eggs
2 cups whole milk
1 cup shredded cheddar cheese
1 cup diced bell peppers (red and green)
1 cup chopped fresh spinach
1/2 cup diced onions
1/2 tsp salt
1/4 tsp black pepper
1 tsp Italian seasoning
2 tbsp olive oil
2 cups cubed day-old sourdough bread
Instructions
1. Preheat oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add onions and bell peppers, and sauté until softened, about 5 minutes.
3. Stir in spinach and cook until wilted, about 2 minutes.
4. In a large bowl, whisk together eggs, milk, salt, black pepper, and Italian seasoning.
5. Add the sautéed vegetables, bread cubes, and cheese to the egg mixture; stir to combine.
6. Pour the mixture into a greased 9x13 inch baking dish.
7. Bake for 35-40 minutes, or until the eggs are fully set and the top is golden brown.
8. Allow to cool for a few minutes before slicing and serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, microwave individual servings on medium power for 1-2 minutes, or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
