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Spring Veggie Breakfast Casserole: Brighten Your Mornings

A delicious and wholesome Spring Veggie Breakfast Casserole bursting with seasonal flavors, perfect for busy mornings or festive brunches.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Egg Base
  • 10 large eggs For vegan version, use dairy-free egg alternative.
  • 1 cup milk Almond milk or oat milk are excellent non-dairy options.
  • 1 teaspoon garlic powder Substitute with fresh minced garlic for stronger flavor.
  • salt Adjust to taste.
  • pepper Adjust to taste.
For the Vegetables
  • 1 cup asparagus Pat dry after washing.
  • 1 cup cherry tomatoes Halve to release steam.
  • 2 cups spinach Kale can be used as a substitute, chopped finely.
  • 1 cup bell pepper Use any color; red or yellow are sweeter.
For the Cheese
  • 1 cup cheese (e.g., Mozzarella or Gouda) Vegan cheese or nutritional yeast can be used.

Equipment

  • oven
  • 9x13 inch baking dish
  • mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, whisk together 10 eggs, 1 cup of milk, 1 teaspoon of garlic powder, salt, and pepper.
  3. Gently fold in chopped asparagus, spinach, halved cherry tomatoes, diced bell pepper, and shredded cheese.
  4. Pour the veggie-egg mixture into the greased baking dish, spreading it evenly.
  5. Bake for 30–35 minutes until the edges are puffed and golden, and the center feels firmly set.
  6. Allow to cool for about 5–10 minutes before serving, garnish with fresh herbs.

Notes

Store leftovers in airtight containers for up to 4 days. Can freeze individual slices for up to 2 months.