Make Ahead Veggie Egg Breakfast Casserole Bake
This delicious veggie egg breakfast casserole is the perfect combination of fresh vegetables, fluffy eggs, and flavorful seasonings. Make it quickly for an easy holiday brunch or make it ahead for a week's worth of healthy breakfast. Feed a crowd or meal prep for one!
Servings 6 servings
Calories 222kcal
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
Store leftovers in an airtight container or wrapped tightly in plastic wrap. Keep refrigerated and store for up to 4 days.
Reheat leftovers in the microwave in 30-second increments.
Nutrition
Serving: 1serving | Calories: 222kcal | Carbohydrates: 12g | Protein: 19g | Fat: 11g
