Start your day with a burst of garden-fresh flavors by whipping up this Savory Garden Breakfast Casserole. It’s a delightful, one-dish meal that combines the heartiness of eggs and cheese with the vibrant colors of fresh vegetables. Perfect for brunch gatherings or a cozy family breakfast.
Eggs provide the rich, binding base for our casserole, ensuring everything sticks together beautifully. Whole milk and heavy cream add moisture and a touch of creaminess. Cheddar cheese brings a sharp, savory note that complements the veggies. Spinach, bell peppers, and mushrooms contribute freshness, color, and a variety of textures. Scallions add a mild onion flavor without overpowering. For seasoning, garlic powder, onion powder, salt, black pepper, and a hint of red pepper flakes offer depth and a little kick. Olive oil is used for sautéing, imparting a fruity, rich flavor. Finally, cubed bread soaks up all the delicious liquids, creating a satisfying, casserole-like texture.
This casserole pairs wonderfully with a side of fresh fruit salad or a simple arugula salad dressed in lemon vinaigrette. For a heartier meal, serve alongside bacon or sausage links. A dollop of sour cream or a sprinkle of fresh herbs like chives or parsley on top just before serving can add a nice touch.
First, preheat your oven to 375°F (190°C). It’s always good to have the oven ready when your mixture is done. While it heats, grease your 9x13-inch baking dish with a bit of olive oil to prevent sticking.
Next, grab a large skillet and heat the olive oil over medium. Toss in diced bell peppers, sliced mushrooms, and chopped scallions. Let them sauté for about five minutes until they soften up nicely. Add the chopped spinach and cook for another two minutes, just until it wilts. Set this veggie mix aside to cool slightly.
In a large bowl, whisk together the eggs, whole milk, and heavy cream. Add in the garlic powder, onion powder, salt, black pepper, and red pepper flakes, mixing until everything is well combined. The spices will infuse the liquid, creating a flavorful base.
Now, fold in the cubed bread, sautéed vegetables, and 1 1/2 cups of the shredded cheddar cheese into the egg mixture. Mix gently but thoroughly, ensuring the bread soaks up the eggy goodness and the vegetables are evenly distributed.
Pour the entire mixture into your prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on top. This will form a delicious cheesy crust as it bakes.
Place the dish in your preheated oven and bake for 35-40 minutes. You’ll know it’s done when the casserole is set and the top is a beautiful golden brown. Let it cool for about 10 minutes before serving — this helps it firm up and makes serving easier.
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