Description
A hearty and delicious overnight vegetable egg casserole that is perfect for breakfast or brunch. This recipe is easy to prepare and can be made ahead of time, allowing for a stress-free morning.
Ingredients
Scale
- 8 large eggs
- 2 cups milk
- 1 cup shredded cheese (cheddar or your choice)
- 2 cups chopped vegetables (spinach, bell peppers, onions, mushrooms, etc.)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil (for greasing the baking dish)
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
- Stir in the chopped vegetables and shredded cheese until evenly distributed.
- Grease a 9×13 inch baking dish with olive oil.
- Pour the egg mixture into the prepared baking dish. If using, sprinkle breadcrumbs on top for a crispy finish.
- Cover the dish with plastic wrap or aluminum foil and refrigerate overnight.
- In the morning, preheat your oven to 350°F (175°C).
- Remove the cover from the casserole and bake for 45-55 minutes, or until the eggs are set and the top is golden brown.
- Let cool for a few minutes before slicing and serving.
Notes
- Feel free to customize the vegetables based on your preferences or what you have on hand.
- This casserole can be made vegetarian or loaded with your favorite meats for added protein.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave.
- Prep Time: 15
- Cook Time: 55
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: vegetable egg casserole recipe overnight, easy egg casserole, make ahead breakfast casserole, vegetarian breakfast casserole