Wholesome Breakfast Casserole
Start your day right with this wholesome breakfast casserole, packed with vegetables, protein, and whole grains. It's a perfect make-ahead meal for busy mornings.
Equipment
- Oven
- 9x13 inch baking dish
- Large skillet
- Medium bowl
- Whisk
Ingredients
Casserole
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 bell pepper (any color) chopped
- 1 cup chopped mushrooms
- 1 cup cooked lean protein (chicken sausage, turkey bacon, or crumbled extra-firm tofu)
- 6 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup shredded cheese (cheddar, mozzarella, or blend) optional
- 2 cups cooked whole grains or chopped cooked potatoes/sweet potatoes
Instructions
Preparation
- Preheat 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 chopped onion and bell pepper for 5-7 minutes until softened.
- Stir in mushrooms and cooked protein; cook for 3-5 minutes until mushrooms are soft and moisture evaporates, then remove from heat.
- Spread cooked whole grains or potatoes evenly in the baking dish, then spoon the sautéed vegetable and protein mixture over them.
- In a medium bowl, whisk together eggs, milk, salt, and pepper; if using, stir half of the shredded cheese into the egg mixture.
- Pour the egg mixture evenly over the ingredients in the baking dish, then sprinkle any remaining cheese on top.
- Bake for 30-40 minutes until the casserole is set in the center and golden brown.
- Let the casserole rest for 5-10 minutes before slicing and serving.
Notes
This casserole is very versatile; feel free to customize with your favorite vegetables and protein. It's also great for meal prep, as leftovers reheat beautifully.