Description
This Easy One-Pot Breakfast Casserole is a hearty and nutritious start to your day featuring a delicious blend of eggs, cheese, sautéed vegetables, and fresh spinach. Perfect for busy mornings or meal prepping, this casserole is baked to golden perfection with a rich, cheesy texture and a flavorful vegetable medley.
Ingredients
Scale
Egg Mixture
- 8 large Eggs
- 1 cup Milk (whole milk preferred)
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Vegetables & Cheese
- 1 tablespoon Olive Oil
- 1 medium Onion, finely chopped
- 1 cup Bell Peppers, diced (mixed colors)
- 2 cups Spinach, fresh and roughly chopped
- 2 cups Cheddar Cheese, shredded
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the casserole evenly.
- Sauté Onion: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it becomes translucent and fragrant.
- Add Bell Peppers: Add the diced bell peppers to the skillet and continue to sauté for another 3-4 minutes until they soften and become tender.
- Cook Spinach: Stir in the chopped spinach and cook for an additional 2-3 minutes until it wilts down and incorporates well with the other vegetables.
- Prepare Egg Mixture: In a mixing bowl, crack the eggs and add the milk, salt, and pepper. Whisk vigorously until the mixture is well combined and slightly frothy, ensuring a light texture.
- Combine Ingredients: Add the sautéed vegetables to the egg mixture and fold in the shredded cheddar cheese, mixing everything until evenly distributed.
- Prepare Baking Dish: Grease a 9×13 inch baking dish thoroughly to prevent sticking. Pour the combined mixture into the dish, spreading it evenly for uniform baking.
- Bake Casserole: Place the dish in the preheated oven and bake for 30-35 minutes. Bake until the casserole is golden brown on top and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the casserole from the oven and let it cool for about 10 minutes. Then, cut into squares and serve warm for a satisfying breakfast.
Notes
- This casserole can be customized by adding cooked sausage or bacon for extra protein and flavor.
- Use low-fat milk and reduced-fat cheese for a lighter version.
- To make it gluten-free, ensure all seasonings and additions are gluten-free certified.
- Prep the vegetables a day ahead to save time in the morning.
- Store leftovers covered in the fridge for up to 3 days and reheat thoroughly before serving.
