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–+ servings
Spring Veggie Breakfast Casserole

Delicious Spring Veggie Breakfast Casserole for Busy Mornings

This Spring Veggie Breakfast Casserole is a delightful blend of fresh vegetables and flavors, perfect for busy mornings.
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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: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Mixture
  • 10 large eggs
  • 1 cup milk can substitute with almond milk for dairy-free
  • 1 teaspoon garlic powder
  • salt & pepper to taste
For the Vegetables
  • 1 cup asparagus chopped into pieces
  • 1 cup spinach dried well
  • 1 cup cherry tomatoes halved
  • 1 cup bell pepper diced, any color
For Cheese
  • 1 cup shredded cheese (Mozzarella/Gouda) can reduce fat by using lower-fat cheese or omitting it

Equipment

  • 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 the eggs, milk, garlic powder, salt, and pepper until slightly frothy.
  3. Gently fold in the chopped asparagus, spinach, cherry tomatoes, bell pepper, and cheese until well combined.
  4. Pour the mixture into the greased baking dish and spread it evenly.
  5. Bake for 30-35 minutes until the top is golden and the center is firm.
  6. Allow the casserole to cool for 5-10 minutes, then slice and serve.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 10gProtein: 15gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 350mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 25IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in airtight containers for up to 5 days. Consider preparing up to Step 4 and refrigerating overnight for quick meals.

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