Loaded Veggie Breakfast Casserole

A symphony of colors and flavors, the Loaded Veggie Breakfast Casserole is the morning melody that wakes up your taste buds and sets the tone for a great day. Packed with vibrant vegetables, fluffy eggs, and a hint of spice, it’s the kind of dish that makes you excited to jump out of bed and head to the kitchen. Whether you’re hosting a brunch or simply treating yourself to a leisurely morning meal, this casserole is a crowd-pleaser that combines comfort and nutrition in every bite.

Origins and Inspirations

The Loaded Veggie Breakfast Casserole draws its inspiration from the hearty breakfasts of the American Midwest, where casseroles reign supreme as the go-to comfort food. Traditionally, these dishes were designed to be both filling and easy to prepare, often crafted from whatever ingredients were on hand. Over time, breakfast casseroles have evolved to include a variety of flavors and textures, embracing everything from the humble potato to the sophisticated asparagus. This particular version is a celebration of freshness, with a medley of vegetables that reflect the bounty of the garden and bring a touch of brightness to the breakfast table.

Unique Ingredients and Techniques

What sets this casserole apart is the delightful interplay of colorful vegetables and the richness of eggs, all brought together with a touch of seasoning that elevates the dish from simple to sensational. Think bell peppers in vibrant reds and yellows, earthy mushrooms that add a depth of flavor, and leafy greens that not only infuse the dish with nutrients but also a pop of color. The secret to this casserole’s success? It’s all about the layering technique, which ensures every forkful offers a perfect balance of ingredients. Each layer is a new discovery, a testament to the fact that breakfast can be both nourishing and indulgent.

The Joy of Cooking and Sharing

There’s something inherently joyful about preparing a dish that’s meant to be shared, and the Loaded Veggie Breakfast Casserole is no exception. As you chop, sauté, and assemble, you’re not just cooking—you’re crafting a culinary experience that invites others to gather around and enjoy. It’s the kind of dish that encourages lazy conversations over hot coffee, where every bite is savored, and every moment is cherished. So, whether you’re cooking for family, friends, or just yourself, this casserole is a celebration of mornings, of good food, and of the simple pleasures that make life delicious.

Prep Time 20 mins

Cook Time 40 mins

Rest Time 10 mins

Total Time 1 hr 10 mins

Cuisine: American

Courses: Breakfast

Difficulty: Beginner

Cooking Temp: 375 F

Servings: 6

Estimated Cost: $ 15

Calories: 350 kcal

Best Season: Spring

Description

This breakfast casserole is loaded with vibrant vegetables, cheese, and eggs, making it a perfect start to your day or a great brunch dish.

Ingredients

Vegetables

1 cup bell peppers (Chopped; you can mix colors for a vibrant look.)
1 cup zucchini (Diced; adds a mild, fresh taste.)
1 cup spinach (Fresh; roughly chopped.)
1 cup mushrooms (Sliced; any variety will work.)

Egg Mixture

10 large eggs (Preferably free-range for richer flavor.)
1 cup milk (Whole milk or a dairy alternative can be used.)
1 teaspoon salt (Sea salt works best.)
0.5 teaspoon black pepper (Freshly ground for optimal flavor.)

Cheese and Toppings

1 cup cheddar cheese (Shredded; for a gooey, delicious finish.)
0.5 cup green onions (Sliced; for a touch of sharpness.)
0.5 cup tomatoes (Chopped; optional, for a fresh burst.)

Instructions

Preparing the Ingredients

1
Gather Your IngredientsStart by gathering all your ingredients: eggs, milk, assorted veggies like bell peppers, spinach, and mushrooms, shredded cheese, and your choice of herbs and spices.
Using fresh, seasonal vegetables will enhance the flavor and texture of the casserole.
2
Chop the VegetablesChop the bell peppers, mushrooms, and any other veggies into bite-sized pieces. Roughly chop the spinach.
Aim for uniform sizes to ensure even cooking.

Cooking the Vegetables

3
Sauté the VegetablesHeat a bit of oil in a large skillet over medium heat. Add the chopped vegetables and sauté until they are softened and fragrant.
This step adds depth to the veggies, making them more flavorful in the casserole.

Preparing the Egg Mixture

4
Whisk the Eggs and MilkIn a large bowl, whisk together the eggs and milk until well combined. Season with salt, pepper, and your favorite herbs.
A bit of nutmeg or paprika can add a delightful twist to the egg mixture.

Assembling the Casserole

5
Combine Ingredients in Baking DishGrease a baking dish. Spread the sautéed vegetables evenly across the bottom, then pour the egg mixture over the top. Sprinkle with shredded cheese.
Ensure even distribution of cheese for a perfect cheesy crust.

Baking the Casserole

6
Bake Until SetPreheat your oven to 350°F (175°C). Bake the casserole for 30-35 minutes, or until the eggs are set and the top is golden brown.
Allow it to cool slightly before serving, as this will make slicing easier.

Serving Suggestions

7
Serve and EnjoySlice the casserole into squares and serve warm. Pair with a fresh fruit salad or whole-grain toast for a complete breakfast.
Leftovers can be stored in the fridge and reheated for a quick breakfast throughout the week.

Note

Feel free to customize the vegetable selection based on seasonal availability or personal preference; bell peppers, zucchini, and mushrooms work particularly well. For added flavor, consider roasting the vegetables before adding them to the casserole. If you prefer a protein boost, incorporate cooked sausage or bacon. Use day-old bread to ensure it absorbs the custard without becoming soggy. For a gluten-free option, substitute the bread with cubed potatoes or gluten-free bread. Cheese selection is flexible—sharp cheddar, Monterey Jack, or feta can offer different flavor profiles. To enhance the dish's depth, sprinkle a dash of smoked paprika or a pinch of nutmeg into the egg mixture. For a dairy-free version, swap out dairy milk for almond or oat milk and use nutritional yeast instead of cheese. To save time in the morning, prepare the casserole the night before, cover, and refrigerate; then bake fresh in the morning. Ensure the casserole is completely set and golden on top before removing it from the oven. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and are easily reheated in the oven or microwave.

Keywords: breakfast, casserole, vegetarian, healthy, brunch

Read it online: https://surefirerecipes.com/recipe/loaded-veggie-breakfast-casserole/