This Savory Garden Veggie Breakfast Casserole is a fantastic way to start your day with a burst of flavor and nutrition. It's perfect for using up fresh veggies and day-old bread, making it both delicious and resourceful. Whether you're hosting brunch or meal-prepping for the week, this casserole is your new go-to.
Eggs are the backbone of this casserole, providing structure and protein. Whole milk adds creaminess and helps blend the flavors. Cheddar cheese brings a delightful sharpness that complements the veggies. Speaking of veggies, bell peppers and spinach give a fresh, vibrant taste and color. Onions provide a savory depth, while a touch of salt, black pepper, and Italian seasoning elevates everything. Finally, olive oil is used for sautéing, and day-old sourdough bread soaks up all the flavors, creating a hearty texture.
This casserole pairs wonderfully with a fresh fruit salad or a simple arugula salad dressed with lemon juice and olive oil. For a heartier meal, serve it alongside crispy bacon or sausage links.
To start, preheat your oven to 350°F (175°C). While the oven is warming up, grab a large skillet and heat up the olive oil over medium heat. Toss in the diced onions and bell peppers. Sauté them for about 5 minutes until they soften — you'll know they're ready when the onions turn translucent and the peppers are tender.
Next, add the chopped spinach to the skillet. It only takes about 2 minutes to wilt down, so keep an eye on it. Once that's done, remove the skillet from heat. In a large bowl, whisk together the eggs, milk, salt, black pepper, and Italian seasoning. This mixture will be the base that holds everything together.
Add your sautéed vegetables, cheese, and cubed sourdough bread into the egg mixture. Give it all a good stir until the bread is well-coated and everything is evenly distributed. Pour this mixture into a greased 9x13 inch baking dish, spreading it out so it cooks evenly.
Slide the dish into your preheated oven and bake for 35-40 minutes. You'll know it's done when the eggs have set and the top is a beautiful golden brown. Let it cool for a few minutes before slicing and serving.