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Ever wake up on a weekend craving something more exciting than toast but less chaotic than full-blown pancakes? I used to flip-flop between muffins and hashbrown casseroles until I discovered this breakfast casserole gem. This recipe ranks high on my list of Breakfast Ideas For A Crowd because I can prep it the night before (hello, Breakfast Casserole Make Ahead life!) and wake up to a hot, cheesy masterpiece. It qualifies as a Healthy Breakfast Casserole when you pile in veggies like peppers and spinach, and it gives you that perfect Savory Breakfast vibe without any extra effort.
Sound too good to be true? Well, this isn’t just any Brunch Casserole—it sneaks protein, greens, and melty cheese into every bite. IMO, nothing beats an Easy Breakfast Idea that delivers on flavor without forcing me to stand over the stove. Plus, it doubles as a killer Breakfast Casserole Overnight hack—just pop it in the fridge, hit snooze, and bake while you grab that morning coffee 😉
You might wonder if it can outshine an Egg Frittata or a Tortilla Quiche Bake. Trust me, it can. This dish lives in my rotation alongside my Egg Casserole Recipes and even holds its own against an Easy Tater Tot Casserole. Whether you pack it in a Breakfast Basket for a picnic or serve slices at a Brunch Potluck, everyone will swoon. Ready for proof? Let’s lay out the simple ingredients and jump into the steps.
Ingredients
- 8 large eggs (room temperature)
- 1 cup whole milk or unsweetened almond milk
- 2 cups shredded cheddar cheese
- 1 red bell pepper, diced
- 1 small yellow onion, finely chopped
- 2 cups fresh spinach, roughly chopped
- 2 cloves garlic, minced (optional)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried Italian herbs (basil, oregano mix)
- Nonstick cooking spray or butter for the dish
Instructions
- Preheat your oven to 350°F (175°C). Grab a 9×13-inch casserole dish and lightly coat it with nonstick cooking spray or softened butter. This step ensures nothing sticks when you unleash all that cheesy goodness.
- Chop the red bell pepper and onion into small, bite-sized pieces. Keep your aroma game strong by chopping garlic last if you include it. Prep those veggies now and thank yourself later.
- Sauté the onion and garlic in a skillet over medium heat for about 3 minutes. Add bell pepper, then cook for another 4 minutes until everything softens. You want tender veggies with just a hint of caramelization.
- Wilt the spinach by tossing it into the skillet for about 1 minute. Stir until it wilts completely and mixes evenly with the onion-pepper combo. Drain any excess liquid in a colander before moving on.
- Whisk the eggs, milk, salt, pepper, and dried herbs in a large bowl. Make sure you break up any whites so the mixture looks uniform. This forms the custard base of your savory dish.
- Combine the sautéed veggies and shredded cheddar in the egg mixture. Fold gently so that every piece of pepper and spinach gets coated. Don’t overmix—you want pockets of cheesy delight throughout.
- Season again to taste if you prefer extra kick. A dash of smoked paprika or cayenne works wonders here. Remember, a well-seasoned mix equals a memorable brunch casserole.
- Pour the mixture into your prepared casserole dish, spreading it out evenly with a spatula. Give the pan a gentle shake so the top levels out. Perfect surface = perfect bake.
- Cover the dish tightly with aluminum foil or plastic wrap. This locks in moisture for the overnight stage. FYI: skipping this step risks a dry, crumbly casserole.
- Refrigerate for at least 8 hours, or up to 24 hours. That’s your Breakfast Casserole Make Ahead and Breakfast Casserole Overnight magic right there. Go catch some Zs.
- When morning rolls around, remove the casserole from the fridge while you preheat the oven again to 350°F (175°C). Letting it sit at room temp for 10 minutes prevents thermal shock and uneven cooking.
- Bake uncovered for 35–40 minutes, or until the center feels set when you gently jiggle the pan. The edges should puff up and turn golden brown. Your kitchen will smell like a cozy brunch café.
- Check doneness by inserting a knife in the center; it should come out mostly clean. If it’s still too jiggly, bake another 3–5 minutes and test again. Avoid overbaking to keep it moist.
- Rest the casserole for 5–10 minutes after you pull it from the oven. This helps the custard firm up and makes slicing a breeze. Grab a fork—taste testing calls.
- Slice into squares or wedges, depending on your crowd and dish shape. Use a sharp knife for clean edges. Bet you can’t resist grabbing a piece right off the cutting board.
- Garnish with chopped fresh parsley or chives for a pop of color. Serve with hot coffee, a side of fruit, or crusty bread for a complete brunch spread. Go ahead—brag about how you nailed the best overnight veggie & cheese casserole!
Variations
Want to switch things up? Try these creative twists:
1) Swap broccoli and feta for spinach and cheddar to mimic a Greek-style breakfast.
2) Fold in 2 cups of shredded hashbrowns and crispy bacon bits for an Easy Breakfast Casserole With Hashbrowns feel.
3) Divide the mix into a muffin tin for Mini Quiche Recipes that double as grab-and-go snacks. Each tweak still delivers on that make-ahead convenience!
Serving & Tips
Serve this casserole hot from the oven alongside fresh fruit or a simple arugula salad for a bright contrast. Store leftovers in an airtight container in the fridge for up to 4 days, then reheat slices in the microwave or oven. For a cozy seasonal touch, sprinkle with toasted pumpkin seeds or add a pinch of nutmeg to the custard. This dish even freezes well—portion into freezer-safe containers and thaw overnight before reheating.
Final Thoughts
I still remember the first time I served this at a family brunch—they demanded the recipe on the spot. It’s my go-to when I need a reliably delicious Breakfast Ideas Casserole that travels well. You’ll love how it balances convenience, flavor, and that all-important “I made this myself” vibe. Give it a shot—you might just have a new weekend tradition on your hands!
Overnight Veggie & Cheese Breakfast Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Sauté onion and garlic in a skillet over medium heat for 3 minutes. Add bell pepper and cook 4 more minutes. Add spinach and stir until wilted.
- Drain excess moisture from sautéed veggies using a colander.
- In a large bowl, whisk eggs, milk, salt, pepper, and dried herbs until well combined.
- Fold in sautéed veggies and shredded cheese. Mix gently.
- Pour the mixture into the prepared baking dish. Spread evenly and cover with foil or plastic wrap.
- Refrigerate overnight or up to 24 hours.
- Remove from fridge and let sit at room temperature for 10 minutes. Bake uncovered at 350°F for 35–40 minutes until set and golden.
- Let rest for 5–10 minutes before slicing and serving. Garnish with parsley or chives if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
Can I freeze leftover casserole?
Yes, you can! Cool the casserole completely, then wrap individual portions in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Can I use different cheeses?
Absolutely. Try pepper jack, Gruyère, or a blend of mozzarella and Parmesan. Each cheese lends a unique flavor profile. Just use about 2 cups total for the same creamy texture.
Can I add meat like sausage or ham?
Definitely! Cook and crumble breakfast sausage or dice ham before folding it into the egg mix. Drain excess grease to avoid a soggy base. Meat boosts protein and makes it ultra-hearty.
How do I reheat this casserole?
For single servings, microwave for 1–2 minutes until warm. To refresh a whole dish, cover with foil and bake at 325°F (165°C) for 15–20 minutes. Remove foil for the last 5 minutes to crisp the top.
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