Look no further than this Vegetarian Breakfast Casserole for an easy breakfast to make for a crowd or to prep for the week ahead. This spinach and veggie egg casserole is packed with veggies is a delicious vegetarian breakfast!
Vegetarian Breakfast Casserole
This Vegetarian Egg Casserole is a spin-off of one of our go-to breakfasts, this Ham & Cheese Breakfast Casserole.
It is the kitchen sink of breakfast casseroles that can be customized to use up those veggies in your fridge! Get ready for a delicious, filling breakfast for the whole family to enjoy.
After falling in love with this recipe, I started making egg casseroles so often that I started trying out new veggie combinations.
One day we had a bunch of spinach that I needed to use as soon as possible. (Side note, isn't it annoying how spinach always seems to go bad instantly?)
I decided to try combining a few ideas I had seen in a magazine all about casseroles that I got suckered into at the grocery store. I threw in a bunch of veggies that we had at the time and it totally worked!
I ended up adding extra eggs from my usual egg casserole base and I loved how hearty it made this casserole.
Don't miss this Sausage & Egg Breakfast Casserole! It's perfect for weekends and overnight guests.
Why you'll love this recipe
Everyone in your family will adore this easy breakfast casserole recipe with veggies.
- This recipe makes a big batch — everyone gets a slice!
- This easy egg casserole is an absolute cinch to make. You can put it together in about 10 minutes and it's on the table in under an hour. Kids will love helping with this one!
- It's a great way to use up leftover and frozen veggies.
- Made without bread, it's vegetarian, gluten-free and can be made dairy-free as well.
An egg casserole feels so much more special than scrambled eggs or fried eggs. This sausage & egg casserole is perfect for Christmas morning or anytime you have overnight guests!
Egg casseroles are one of the few breakfasts that actually fill me up — most breakfasts I am hungry 30 minutes later no matter how much I eat. So for me, the heartier the casseroles the better!
It's also a good one to make and share with anyone needing extra support. It can easily be re-warmed in the microwave. (See my Meals for Others series.)
Breakfast casserole vs. frittata
Frittatas and breakfast casseroles are both basically egg pies filled with goodies like meats and veggies, but there are some differences.
An Italian dish, frittatas are kind of like giant round omelets, according to Thrillist. They are usually made in a cast-iron pan or skillet.
Similar to a crustless quiche, the eggs in a frittata are well-beaten well with milk and cream to create a more custard-like finish, then mixed with fillings and baked. They are light and fluffy and taste best fresh.
Breakfast casseroles, on the other hand, are much heartier. Usually served in a casserole dish, the egg mixture is usually combined poured over layers of meat and veggie fillings, then poured over a base of starches like potatoes or bread. Unlike frittatas, they can be made ahead of time.
There's also a type of egg casserole known as a strata, which is an egg casserole poured over cubed bread to create a savory type of bread pudding. (The recipe below is definitely not a strata, as there's no bread — just potatoes!)
For this breakfast casserole, you can use up leftover veggies or whatever is in your fridge or freezer. Here's what you will need
- a dozen eggs
- whole milk
- salt & pepper
- chopped spinach
- bell pepper
- diced onion
- breakfast potato cubes (prepackaged or pre-cooked if using fresh)
- green onions
- shredded cheese
- any extra veggies of your choice
You can easily customize this casserole with the veggies you have on hand, different potato styles (tater tots and shredded potatoes are also awesome in casseroles) or add cheese to this casserole!
Use your favorite cheeses, such as cheddar, Mexican blend, feta, mozzarella, ricotta or goat cheese. You really can't go wrong.
Vegetables for Breakfast Casserole
Feel free to customize your vegetarian breakfast casserole with any veggies you might have on hand.
- bell pepper
- green onions
- sweet potatoes
- green beans
- cherry tomatoes
How to Make Vegetarian Egg Casserole
This recipe is so easy to put together!
First, preheat the oven to 350°F. Grease a casserole dish or disposable pan.
Chop veggies and add to the bowl with the eggs. Add cheese if desired. Stir to combine.
Pour into a greased casserole dish or disposable pan. Bake for 45 minutes or until eggs are solid when you shake the pan.
Serve immediately or allow to come to room temperature before storing in the refrigerator.
Check out these ideas for easy breakfast sides to serve with this recipe!
How to Share Vegetarian Egg Casserole
This egg casserole would be absolutely amazing to bring to a family going through a tough transition, whether that means they have lost a loved one or are going through a big transition like a job loss, new house or new baby.
Breakfast is often forgotten about when people want to bring food to someone, but this casserole would be perfect for feeding a family and brightening their week!
This is another post that is a part of my maternity leave all about meals to bring to others. In this series I'm sharing tried and true meals that are perfect to bring to someone in a time of need, whether it's a loved one lost or a new baby in the family. These are the meals I love bringing to people!
This spinach veggie egg casserole is perfect to bring to someone because breakfast is the most important meal of the day — but one that's often overlooked when people are brought meals. I hope that you'll make it for your family or for someone else!
Check out my full post on The Best Recipes to Bring to Others.
More savory breakfast recipes
- Breakfast Burrito Bowls
- Frittata Egg Muffins
- Egg Muffins with Sausage and Kale
- Egg Muffins with Turkey and Broccoli
- Mashed Potato Chorizo Breakfast Tacos
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
- 12 eggs
- 1 ½ cups whole milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup spinach, chopped
- 1 pepper, diced
- ½ onion, diced
- 2 cups breakfast potato cubes (prepackaged or pre-cooked if using fresh)
- ½ bunch green onions, chopped
- 1 cup cheddar or mixed cheese, optional
- Extra veggies of your choice (optional)
- Preheat oven to 350°F. Grease a casserole dish or disposable pan.
- In a mixing bowl, stir together milk, eggs, salt and pepper. (I've found using a wooden spoon or silicone spatula is best for this because the other ingredients get stuck in a whisk).
- Chop veggies and add to bowl. Add cheese if desired. Stir to combine.
- Pour into a greased casserole dish or disposable pan. Bake for 45 minutes or until eggs are solid when you shake the pan.
- Serve immediately or allow to come to room temperature before storing in the refrigerator.
For the bell peppers, I prefer to use red or orange for color and contrast but you can use any color!
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Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 177Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 203mgSodium: 427mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 12g