Vegetable & Feta Breakfast Casserole: A Savory Brunch Champion for Every Table

If you’re hunting for a **breakfast casserole** that wows a crowd and won’t have you chained to the kitchen all morning, you’ve hit the jackpot. This Vegetable & Feta Breakfast Casserole blends crisp peppers, tender spinach, and tangy feta into a crowd-pleasing brunch casserole that’s as effortless as it is delicious. I first tested this recipe at a brunch potluck, and folks practically licked the baking dish clean—true story. Ever wondered why some breakfast casseroles feel more like cardboard? This one stays moist, flavorful, and packed with Veggie power—no sad, soggy center here.

I’m all about breakfast ideas for a crowd that you can **make ahead** or even prep the night before as an overnight breakfast casserole. FYI, you’ll love how this recipe doubles as a stellar healthy breakfast casserole without sacrificing an ounce of flavor. IMO, it’s the ultimate addition to your breakfast basket alongside mini quiche recipes or a classic egg frittata. Ready to get cooking? Let’s dive in (minus the fluff) and get that oven fired up. 🙂

Ingredients

• 8 large eggs
• 1 cup milk (dairy or unsweetened almond)
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 small red onion, diced
• 1 red bell pepper, diced
• 2 cups fresh spinach, chopped
• 1 cup cherry tomatoes, halved
• 1 cup crumbled feta cheese
• 1 cup shredded cheddar or Mexican blend cheese
• ½ teaspoon dried oregano
• Optional: 1 cup frozen hashbrowns, thawed (for an overnight breakfast casserole with hashbrowns)

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish with cooking spray or a bit of olive oil.
2. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until smooth.
3. Heat olive oil in a skillet over medium heat. Sauté the diced onion and bell pepper until they soften (about 4–5 minutes).
4. Add the chopped spinach and cook until wilted, around 2 minutes. Season with a pinch of salt and pepper.
5. If you’re going for a make ahead or breakfast casserole overnight version, stir the thawed hashbrowns into the vegetable mix now.
6. Spread the veggie-hashbrown mixture evenly in the prepared baking dish.
7. Pour the egg mixture over the veggies; do this slowly to ensure even coverage.
8. Scatter the cherry tomatoes over the top, followed by crumbled feta and shredded cheese.
9. Sprinkle dried oregano for a herby pop of flavor.
10. Bake for 30–35 minutes, or until the center sets and the top turns golden.
11. Let the casserole rest for 5–7 minutes—this helps it slice cleanly.
12. Slice, serve, and watch everyone dive in. This one practically disappears!

Variations

Mediterranean Twist: Swap cherry tomatoes for sun-dried tomatoes, add olives, and replace cheddar with mozzarella.
Tortilla Quiche Bake: Line your dish with tortilla strips, layer the egg mixture, and top with pepper jack cheese for a Tex-Mex vibe.
Mini Quiche Muffins: Pour the mixture into a muffin tin for bite-sized mini quiche recipes—perfect for grab-and-go mornings.

Serving & Tips

Serve this casserole warm with a side salad or fresh fruit for a balanced easy breakfast idea. It shines alongside toast points or garlic bread for a delicious brunch casserole spread. Store leftovers in an airtight container for up to 3 days—just reheat slices in the microwave or oven.

For summer gatherings, add chopped zucchini or grilled corn. In winter, toss in roasted sweet potatoes or a sprinkle of taco seasoning for a cozy seasonal twist. Need more breakfast casserole ideas? Try subbing turkey sausage, mushrooms, or goat cheese to keep things interesting.

Final Thoughts

I still remember the first time I served this recipe at a family reunion—people asked for seconds (and thirds). It checks every box: **savory**, make-ahead, and friendly to dietary swaps. Whether you’re planning for a brunch potluck or just want easy breakfast casserole with hashbrowns, this veggie & feta version delivers. Trust me, once you master this, you’ll never stress Sunday breakfast again. Go on, give it a shot and let me know how it turned out!

FAQs

Can I make this casserole the night before?

Absolutely! Assemble everything, cover it, and refrigerate overnight. In the morning, pop it into a cold oven and bake at 375°F for about 40 minutes.

How do I keep the casserole from getting soggy?

Drain excess liquid from veggies and wilt spinach thoroughly. Let the baked casserole rest for 5–7 minutes before slicing to firm up the center.

Can I use other cheeses?

For sure. Swap feta for goat cheese, or use pepper jack for a spicy kick. A blend of mozzarella and cheddar also works well.

Is this recipe gluten-free?

Yes! This casserole stays gluten-free as long as you skip the tortilla variation or use gluten-free tortillas.

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