Savory Garden Veggie Breakfast Casserole

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 6
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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.

Ingredients for Savory Garden Veggie Breakfast Casserole

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.

Tips & Tricks

  • If you want a little heat, add a pinch of red pepper flakes when whisking the eggs.
  • Make sure your sourdough bread is truly day-old for the best texture.
  • For extra flavor, try using a mix of different cheeses, like mozzarella and cheddar.

Serving Suggestions

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.

Frequently Asked Questions

Can I use a different type of bread?
Yes, any stale bread will work, but sourdough adds a unique flavor.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Savory Garden Veggie Breakfast Casserole Recipe Walkthrough

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.

Why You'll Love This Recipe

  • Loaded with fresh veggies for a nutritious start.
  • Easy to customize with your favorite ingredients.
  • Great way to use up stale bread — reduce waste!
  • Perfect for meal prep — make it ahead and enjoy all week.

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

Step-by-step 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.

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