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Ever stared at your fridge on a Sunday morning, wondering what to do with those random veggies and half a block of feta? You’re not alone. I got tired of plain breakfast casserole recipes that felt like cardboard masquerading as brunch. That’s when I whipped up this Vegetable & Feta Breakfast Casserole, and let me tell you, it’s a game-changer for anyone hunting healthy breakfast casserole ideas that still feel indulgent. With layers of vibrant spinach, bell peppers, and creamy feta, this dish nails the balance between savory breakfast comfort and a lighter, veggie-packed start.
If you’re into Breakfast Ideas For A Crowd (got a brunch potluck coming up?) or need an Easy Breakfast Idea you can prep the night before, this one checks all the boxes. FYI, I’ve tested this as both a Breakfast Casserole Make Ahead and an Overnight Breakfast Casserole with Hashbrowns, and it never disappoints. Whether you call it a Brunch Casserole, a mini quiche mash-up, or just the best way to elevate your morning, this recipe earns its spot in your recipe rotation. Ready to impress your squad or treat yourself? Let’s dive in—no fluff, just flavor. 🙂
Ingredients
- 8 large eggs (room temperature for fluffiness)
- 1 cup crumbled feta cheese
- 2 cups fresh spinach, roughly chopped
- 1 red bell pepper, diced
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup milk (dairy or plant-based)
- ½ cup shredded cheddar (optional boost of melty goodness)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- Salt and freshly ground black pepper to taste
- Fresh herbs (parsley or chives) for garnish
Instructions
- Preheat & Prep: Heat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil to prevent sticking.
- Sauté Veggies: Warm 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and garlic, cooking until fragrant and translucent—about 3 minutes.
- Add Peppers & Spinach: Toss in the diced bell pepper and spinach. Cook until the spinach wilts, stirring constantly. Season lightly with salt and pepper.
- Mix Eggs & Milk: In a large bowl, whisk together the eggs, milk, dried oregano, paprika, and a pinch of salt. Make sure you beat it until the mixture looks uniform and slightly frothy for a tender texture.
- Layer Ingredients: Spread the sautéed veggies evenly across the bottom of your baking dish. Sprinkle the crumbled feta and shredded cheddar on top.
- Pour & Shake: Gently pour the egg mixture over the veggies and cheese. Give the dish a little shake to ensure the liquid distributes evenly—no one wants soggy corners or dry spots.
- Bake to Perfection: Slide the dish into the oven and bake for 25–30 minutes. You’re looking for a slightly golden top and set center—think a soft quiche texture.
- Test with a Knife: Insert a thin knife or toothpick in the middle. If it comes out clean, you’re golden. If not, give it another 3–5 minutes. No burnt cheese casualties here!
- Rest & Garnish: Remove from oven and let it rest for 5 minutes. Sprinkle fresh herbs like parsley or chives on top for that pop of color and flavor.
- Serve Warm: Cut into squares and serve hot. It pairs fabulously with a side of fresh fruit or a simple tossed salad for a balanced meal.
Variations
If you’re craving more Breakfast Casserole Ideas, try these twists: go for an Easy Tater Tot Casserole style by swapping shredded potatoes for the spinach layer; transform it into a Tortilla Quiche Bake by lining your dish with tortillas and adding salsa for a Tex-Mex vibe; or channel cozy comfort with an Overnight Breakfast Casserole With Hashbrowns—just layer frozen hashbrowns on the bottom and let it chill in the fridge before baking. For the meat lovers, sneak in crumbled sausage or diced ham. Craving a bite-sized treat? Turn this into Mini Quiche Recipes by using a muffin tin—brilliant for Brunch Potluck or kid-friendly breakfasts.
Serving & Tips
Serving Ideas: Slice up the casserole and serve alongside a fresh fruit platter or avocado toast for a brunch worthy of Pinterest. It also makes a stellar addition to any Breakfast Basket if you’re hosting a DIY buffet. Looking for Healthy Breakfast Casserole inspo? Swap whole eggs for a mix of eggs and egg whites, and swap cheddar for part-skim mozzarella.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual squares in the microwave for 30–45 seconds or pop them back in the oven at 350°F for 10 minutes. For meal prep champions, cut into portions and freeze for up to 2 months. Just thaw overnight in the fridge before reheating.
Seasonal Touch: Fall vibes? Stir in roasted butternut squash and sage. Summer mode? Add cherry tomatoes and fresh basil. IMO, this casserole adapts to every season—no more boring breakfasts!
Final Thoughts
This Vegetable & Feta Breakfast Casserole hits all the right notes: it’s hearty enough to satisfy your savory breakfast cravings, yet fresh and veggie-packed for a smart start. I still remember the first time I made this for my in-laws—they practically licked the dish clean (no shame, it was that good!). Whether you’re planning Egg Casserole Recipes for a big family gathering or hunting for Easy Breakfast Casserole With Hashbrowns, this recipe delivers flavor, convenience, and a serious “wow” factor. Next time you ponder “what’s for breakfast?”, skip the drive-thru and treat yourself to this homemade delight—you deserve it!
Vegetable & Feta Breakfast Casserole
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or olive oil.
- In a large bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper until smooth.
- In a skillet, heat olive oil over medium heat. Sauté onion and bell pepper for 4–5 minutes until soft.
- Add spinach and cook until wilted, about 2 minutes. Season lightly with salt and pepper.
- If using hashbrowns, stir them into the cooked vegetables at this stage.
- Spread the veggie (and hashbrown) mixture evenly in the baking dish. Pour egg mixture slowly over the top to cover evenly.
- Top with cherry tomatoes, crumbled feta, shredded cheese, and sprinkle with oregano.
- Bake for 30–35 minutes until the center is set and the top is golden. Let rest for 5–7 minutes before slicing.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
Can I make this breakfast casserole ahead of time?
Absolutely! You can assemble the casserole the night before and refrigerate it—perfect for a Breakfast Casserole Make Ahead plan. In the morning, just let it sit at room temperature for 15 minutes before baking to ensure even cooking.
How do I store leftovers?
Store leftover squares in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions in freezer-safe bags for up to 2 months. Reheat in the microwave or oven until warmed through.
Can I use alternatives to feta cheese?
Sure thing! Goat cheese, ricotta, or even shredded mozzarella work well. If you want a sharper taste, try gruyère or aged cheddar. Each swap brings its own twist to your brunch casserole.
Is this casserole suitable for dietary preferences?
Yes. For a gluten-free version, double-check your spices and simply omit any breadcrumbs. To make it lighter, use egg whites or a combination of eggs and egg whites. You can also swap milk for almond or oat milk to keep it dairy-free.
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