Balanced Breakfast Casserole Recipe
This balanced breakfast casserole is a delicious and easy way to feed a crowd. Packed with eggs, vegetables, and optional meat, it's a satisfying and customizable meal.
Equipment
- Oven
- 9x13 inch baking dish
- Large skillet
- Large bowl
Ingredients
Main Ingredients
- 12 large eggs
- 1/2 cup milk
- 4-6 slices whole-wheat bread, cubed stale bread works best!
- 2 cups fresh spinach, roughly chopped
- 1 medium bell pepper (any color), diced
- 1/2 small onion, finely diced
- 1 cup cooked and crumbled breakfast sausage or chopped bacon optional, can be omitted for vegetarian
- 1 cup shredded cheddar cheese, or a cheese blend of your choice
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional additions Mushrooms, cherry tomatoes, other favorite veggies
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium heat, then cook the diced onion and bell pepper until softened (about 5-7 minutes).
- Stir in the spinach until it wilts, then remove from heat. In a large bowl, whisk together eggs and milk, seasoning with salt and pepper.
- Scatter the cubed bread evenly in the prepared baking dish, then distribute the cooked vegetables and optional meat over the bread.
- Sprinkle half of the shredded cheese over these layers, then carefully pour the egg mixture over all the ingredients.
- Ensure the bread soaks up some of the egg mixture, then sprinkle the remaining cheese over the top.
- Bake for 33-38 minutes, or until the casserole is set in the center and golden brown; a knife inserted should come out clean.
- Let the casserole rest for 5-10 minutes before slicing and serving to allow it to set further and ensure cleaner cuts.
Notes
This casserole is highly customizable; feel free to add other vegetables like mushrooms or cherry tomatoes. For a vegetarian option, simply omit the sausage or bacon. It reheats well for quick breakfasts throughout the week.