Healthy Breakfast Casserole
Begin your day with a nutritious and hearty Healthy Breakfast Casserole. This versatile dish combines eggs, lean meats, fresh vegetables, and a sprinkle of cheese, baked to perfection in one easy casserole. Ideal for feeding a crowd or prepping meals for the week, this breakfast casserole provides a balanced mix of protein, healthy fats, and essential nutrients to keep you energized and satisfied all morning. Easy to customize with your favorite ingredients, this casserole is sure to become a staple in your breakfast rotation.
Equipment
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Knife
- Cutting board
Ingredients
- 10 large eggs
- 1 cup milk dairy or non-dairy
- 1 cup shredded cheese cheddar, mozzarella, or your favorite
- 1 pound turkey sausage or chicken sausage cooked and crumbled
- 1 cup diced bell peppers any color
- 1 cup chopped spinach
- 1 cup cherry tomatoes halved
- 1/2 cup diced onion
- Salt and pepper to taste
- Optional: fresh herbs parsley, chives for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir in the cooked sausage, bell peppers, spinach, cherry tomatoes, onion, and half of the shredded cheese.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 40-45 minutes, or until the eggs are set and the top is golden brown.
- Remove from the oven and let it cool slightly before slicing.
- Garnish with fresh herbs if desired. Serve immediately or store in the refrigerator for up to 4 days.
Frequently Asked Questions About Breakfast Casserole
Yes, and it improves for it. Assemble it, cover, and refrigerate overnight so the eggs soak fully into the other ingredients. Add about 10 minutes to the bake time when going in from cold.
Vegetables releasing moisture during baking. Saute anything high in water — mushrooms, peppers, spinach, zucchini — before it goes in, and drain it well. Frozen vegetables added straight from the bag are the usual culprit.
Four days refrigerated, or three months frozen in portions. It reheats better than most egg dishes because the other ingredients hold moisture. This makes eight servings at 269 calories each.
