This make-ahead veggie egg breakfast casserole bake is a healthy breakfast recipe that balances fresh flavors, veggies, protein, and fiber! It's super easy to make, perfect for meal prep, and impressive enough for holiday brunch.
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What Makes This Recipe Great
- Make-Ahead or Meal Prep: Whether you make it ahead for a holiday brunch or make it ahead of time for meal prep, it's an easy crowd pleaser.
- Naturally gluten-free and high-fiber: Between the medley of veggies and black beans, this veggie egg casserole bake is full of fiber and is naturally gluten-free.
- Uses up veggies: Great healthy breakfast to make to clean out the fridge or to get an extra dose of veggies at breakfast.
Ingredients You Need
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Eggs: One dozen eggs is all you need to make this healthy veggie egg bake.
- Salsa: Salsa is one of my favorite additions to eggs. It gives that great breakfast burrito flavor.
- Bell Peppers: I like yellow, orange, or red peppers because they add a tiny bit of sweetness.
- Black beans: Beans are not necessary, but I love the added fiber boost. Be sure to drain and rinse them well.
- Mushrooms and Zucchini: I had these veggies on hand and like how they taste in this healthy egg bake.
- Kale: I used kale because I had it on hand. Spinach is a great replacement.
- Milk: I used 2% milk. You can use unsweetened original almond milk.
- Everything Bagel Seasoning
- Cheese: I used feta cheese because it is what I had on hand. Different cheeses like shredded cheddar cheese, shredded mozzarella, or pepper jack cheese work well.
See recipe card for quantities.
How to Make This Egg Casserole Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1: Chop Vegetables
Wash and chop all of the veggies and place them in a glass 9X13 baking dish sprayed with cooking spray. Add one can of drained black beans.
Step 2: Cook Vegetables
Combine eggs, milk, and salsa in a large bowl and gently pour the egg mixture over the veggies. Top with cheese and then bake in the oven at 350 F for 40-45 minutes or until the eggs are set.
Hint: Allow the veggie egg breakfast casserole to cool for about 10 minutes before cutting into slices.
Substitutions
Here are a few substitutions to make this veggie egg casserole according to your preferences or dietary needs.
- Taco - replace Everything Bagel seasoning with taco seasoning to bump up the breakfast burrito flavor.
- Dairy-free - omit cheese and use unsweetened original almond milk in place of dairy milk to make this recipe dairy-free.
Variations
Try one of these variations to make this veggie egg breakfast casserole your own.
- Spicy - add chili pepper flakes, hot sauce, or chopped jalapenos for extra heat.
- Sausage - stir in cooked turkey sausage or chicken sausage to make it high-protein.
- Potato - add some frozen hash browns or sweet potatoes into the casserole dish before baking for a hearty texture and filling meal!
Like eggs? Try these Starbucks egg bites for another meal prep breakfast with eggs.
Equipment
A glass 9X13 baking dish is all you need to make this veggie egg bake.
Storage
Store leftovers in the original baking pan (covered with a lid or aluminum foil) for up to 4 days in the refrigerator.
If saving for meal prep, store slices in meal prep airtight containers.
Freezing is not recommended.
Reheat in the microwave by cooking at high power in 30-second increments or until hot. Cut the egg casserole into pieces for more even reheating.
Top Tip
For an added flavor boost, saute the veggies in a skillet in a little bit of olive oil and garlic before adding them to the casserole dish.
Recipe FAQ
Yes. Onions work well in this recipe. Saute some chopped yellow onion or red onion in olive oil before adding to the uncooked egg casserole.
Yes. If making ahead of time. Assemble the ingredients and cover with plastic wrap. Place in the fridge overnight.
In the morning, bake the egg casserole at 350 F or until the eggs are set and no longer jiggly.
Yes. To make this veggie egg bake high-protein, add in an additional cooked protein like sausage or bacon. To lower carbs, omit the black beans.
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Make Ahead Veggie Egg Breakfast Casserole Bake
Equipment
Ingredients
- 12 large eggs
- 2 teaspoon Everything Bagel Seasoning divided, more to taste
- 1 cup mushrooms chopped
- 1 can black beans drained and rinsed
- 1 large bell pepper chopped
- 1 cup kale chopped
- ¼ cup salsa
- 1 cup milk
- 1 medium zucchini chopped
- ¼ cup feta cheese
Instructions
- Wash and chop all veggies. Add them to a 9X13 baking dish sprayed with cooking spray. Drain and rinse the black beans and then add them to the dish. Season the veggies with 1 teaspoon of the Everything Bagel seasoning.1 cup mushrooms, 1 can black beans, 1 large bell pepper, 1 cup kale, 1 medium zucchini, 2 teaspoon Everything Bagel Seasoning
- Combine the eggs, remaining seasoning, and milk in a medium bowl until well mixed. Stir in salsa. Pour the egg mixture over the veggies.12 large eggs, 2 teaspoon Everything Bagel Seasoning, 1 cup milk, ¼ cup salsa
- Sprinkle the top with cheese and bake at 350 F for 40-45 minutes or until the eggs are set.¼ cup feta cheese
- Allow the egg casserole to set for about 10 minutes before slicing and serving
Notes
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Nutrition
Other Healthy Breakfast Recipes to Try
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