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A freshly baked wholesome breakfast casserole, steaming hot and ready to serve.

Wholesome Everyday Breakfast Casserole

Start your day right with this wholesome and satisfying breakfast casserole, packed with eggs, vegetables, and cheese. It's an easy all-in-one meal perfect for meal prep or feeding a crowd.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 large eggs
  • 1/2 cup milk dairy or non-dairy
  • 1 cup shredded cheddar cheese or cheddar-jack blend
  • 1 bell pepper any color, diced
  • 1/2 onion diced
  • 1 cup chopped spinach
  • 1 cup crumbled cooked breakfast sausage or chopped cooked bacon optional
  • Salt to taste
  • Black pepper to taste
  • garlic powder Pinch of
  • onion powder Pinch of
  • 1 tablespoon olive oil

Equipment

  • Large skillet
  • Large bowl
  • Whisk
  • 9x13 inch baking dish
  • Oven

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium heat, then sauté diced bell pepper and onion for 5-7 minutes until softened.
  2. If using, add sausage or bacon to the skillet, cook until browned, and drain any excess fat.
  3. Stir in chopped spinach and cook for 1-2 minutes until wilted.
  4. In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
  5. Pour the sautéed vegetable and meat mixture into a 9x13 inch baking dish and sprinkle with half of the shredded cheese.
  6. Carefully pour the whisked egg mixture over the vegetables and cheese, then gently stir to ensure even distribution.
  7. Sprinkle the remaining shredded cheese over the top of the egg mixture.
  8. Preheat oven to 375°F (190°C).
  9. Bake for 35-45 minutes until the casserole is set in the center and lightly golden brown, and a knife inserted comes out clean.
  10. Remove from the oven and let cool for at least 10-15 minutes before slicing and serving.

Notes

This casserole can be assembled the night before and baked in the morning for a quick and easy breakfast. Cover and refrigerate overnight, then bake as directed, adding a few extra minutes to the baking time if needed.