Breakfast Casserole (Easy, Healthy & Delicious)
This Breakfast Casserole is delicious and nutritious packed with veggies and protein. Perfect for feeding a crowd, whether it’s brunch, lunch or easy meal prep for the week
Servings: 12
Calories: 182kcal
Print
Ingredients
- 12 large eggs
- 10oz / 300g mushrooms
- 2 medium potatoes
- 1 medium onion
- 2 cups packed baby spinach
- ⅓ cup sun-dried tomatoes - plus 2 tablespoons for garnish
- 1 cup grated Grana Padano cheese (or cheddar)
- ¾ cup milk of choice - I’ve used soy milk
- 2 ½ tablespoons extra virgin olive oil
- 1 teaspoon dried rosemary or parsley
- Salt and black pepper to taste
Instructions
- Prepare the veggies - finely dice the onion, slice the mushrooms, chop the potatoes into small cubes and chop up the sun-dried tomatoes with scissors. Preheat the oven to 400℉/200℃
- Add the diced potatoes into a baking dish (12x8 inch / 30x20 cm in size). Add 1 ½ tablespoons of olive oil, season well with salt and pepper and the rosemary and toss together. Roast in the oven for 20 minutes until cooked and lightly golden brown
- While the potatoes are roasting, saute the onions in a large skillet with a tablespoon of olive oil. Once translucent add the mushrooms and saute together
- Once mushrooms have browned, season with salt and pepper and add the spinach. Saute until wilted then remove the pan from the heat
- Crack the eggs in a large bowl and lightly whisk. Add the milk, season with salt and pepper and whisk again until combined
- Once potatoes are ready, remove from the oven and reduce oven temperature to 350℉/180℃
- Add the roasted potatoes, sauteed veggies and ¾ of the grated cheese to the eggs and stir to combine
- Brush or spray olive oil to the bottom and sides of the same baking dish and pour in the mixture, flattening the top. Sprinkle the remaining cheese on top along with the remaining sun-dried tomatoes
- Bake for 25-35 minutes - depending on oven strength, the top should be lightly golden brown. Check that its cooked with a toothpick, it should come out clean in the middle and not feel giggly or wet anymore
- Allow it to cool for 10-15 minutes in the dish before slicing into 12 even pieces. Serve it up and enjoy your delicious and nutritious Breakfast Casserole!
⭐️
Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️
Notes
- Garnish - reserve some cheese and sun-dried tomatoes for the top before baking
- Resting - let cool for 10–15 minutes before slicing so the center sets
- Get creative - use any left over veggies on hand or swap in zucchini, bell peppers or cherry tomatoes
- Make-ahead - two ways you can do it - 1) You can either cook the veggies the day before, then on the day prepare egg mixture, pour and bake it - 2) Or prepare the casserole mixture the day before and refrigerate. The next day, let it sit at room temp while the oven preheats, then bake. It may need extra baking time, so remember to test with a toothpick for doneness
Nutrition
Calories: 182kcal | Carbohydrates: 11g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 192mg | Sodium: 223mg | Potassium: 473mg | Fiber: 2g | Sugar: 3g | Vitamin A: 890IU | Vitamin C: 12mg | Calcium: 163mg | Iron: 2mg
