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Are you on the hunt for a fail-proof breakfast casserole that saves your sanity on busy mornings? I’ve got you covered with this Overnight Veggie & Cheese Casserole. Picture a fluffy, savory breakfast that you prep the night before—no morning chaos, no last-minute panic. Whether you’re catering a Brunch Potluck or just want an effortless start to your day, this recipe delivers big time.
I first whipped this up for a Breakfast Ideas For A Crowd event, and let me tell you, it vanished faster than my willpower around a Breakfast Basket. It’s practically a Healthy Breakfast Casserole thanks to all the veggies, but it still feels indulgent with gooey cheese and crispy edges. Trust me, you’ll love how it balances nutrition and comfort. FYI: You can tweak it to match your favorite Breakfast Casserole Ideas—just swap in different veggies or cheeses. Ready to transform your mornings? Let’s do this! 🙂
Ingredients
- 8 large eggs, beaten
- 1 cup low-fat milk (or dairy-free alternative)
- 2 cups shredded cheddar cheese (or your favorite blend)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup baby spinach, roughly chopped
- ½ cup diced red onion
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Nonstick cooking spray or butter for greasing
Instructions
- Grease your 9×13-inch baking dish. I use nonstick spray for zero drama, but butter works too.
- In a large bowl, whisk together eggs, milk, salt, pepper, oregano, and smoked paprika. You want it smooth—no rogue lumps.
- Stir in the diced peppers, onion, spinach, and garlic. Make sure every veggie piece gets some eggy love.
- Sprinkle half of the shredded cheese on the bottom of the dish. This creates a gooey base that almost qualifies as magic.
- Pour the egg-and-veggie mixture over the cheese layer. Level it out with a spatula so it bakes evenly.
- Top with the remaining cheese. Yes, we double down—because life’s too short for skimpy cheese.
- Cover with foil and refrigerate overnight. This is your ticket to a Breakfast Casserole Make Ahead victory.
- The next morning, preheat your oven to 350°F (175°C). Remove the foil and pop the dish into the oven.
- Bake for 35–40 minutes, or until the center jiggles like gelatin and the top browns slightly. If you crave a crispier edge, broil for 1–2 minutes—watch it like a hawk!
- Let it rest for 5 minutes before slicing. That little pause helps everything set up perfectly.
Variations
Feel like mixing things up? Try these riffs:
- Mexican Twist: Swap bell peppers for jalapeños, add a can of drained black beans, and use pepper jack cheese. Serve with salsa.
- Tortilla Quiche Bake: Layer corn tortillas at the bottom, then follow the same steps for a Tex-Mex vibe.
- Mini Quiche Recipes: Pour the mixture into muffin tins for bite-sized treats—perfect for an Easy Breakfast Ideas buffet.
Serving & Tips
Serve this casserole with a side of fresh fruit or avocado slices for a balanced meal. It pairs beautifully with light salads if you lean toward a less Savory Breakfast.
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat individual portions in the microwave for 60 seconds, or pop the whole dish back in the oven at 325°F until warm.
Craving more carbs? Top each square with a scoop of crispy hashbrowns—think Overnight Breakfast Casserole With Hashbrowns or Easy Breakfast Casserole With Hashbrowns. For a twist, swap cheese for leftover Easy Tater Tot Casserole or stir in scrambled Egg Frittata mix-ins.
Final Thoughts
Honestly, this recipe has become my go-to for Brunch Casserole gatherings and lazy Sundays alike. It feels like cheating—prepare it overnight, then wake up to breakfast success. IMO, any dish that cuts morning stress while delighting taste buds earns a permanent spot in your meal rotation. Give it a whirl, and let me know if it steals your heart (and your weekend sleep!).
Overnight Veggie & Cheese Breakfast Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Sauté onion and garlic in a skillet over medium heat for 3 minutes. Add bell pepper and cook 4 more minutes. Add spinach and stir until wilted.
- Drain excess moisture from sautéed veggies using a colander.
- In a large bowl, whisk eggs, milk, salt, pepper, and dried herbs until well combined.
- Fold in sautéed veggies and shredded cheese. Mix gently.
- Pour the mixture into the prepared baking dish. Spread evenly and cover with foil or plastic wrap.
- Refrigerate overnight or up to 24 hours.
- Remove from fridge and let sit at room temperature for 10 minutes. Bake uncovered at 350°F for 35–40 minutes until set and golden.
- Let rest for 5–10 minutes before slicing and serving. Garnish with parsley or chives if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
Can I make this vegetarian or vegan?
Yes! Skip the cheese and egg or use vegan egg substitutes and dairy-free cheese. Load up on mushrooms, kale, or zucchini for a hearty Healthy Breakfast Casserole vibe.
How do I freeze leftovers?
Portion the cooled casserole into freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight, then reheat in the oven at 325°F until warmed through.
Can I add meat to this recipe?
Absolutely. Cook crumbled sausage or diced ham before mixing with the eggs. It transforms this into a classic Egg Casserole Recipes favorite—baby back bacon optional, but highly recommended.
What’s the best way to reheat for a crowd?
Use a 9×13-inch dish with a lid, reheat at 300°F for 20–25 minutes. This method warms evenly without drying out—perfect for serving at Brunch Potluck events.
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