Easy Baked Breakfast Casserole
This is a filling, make-ahead breakfast with eggs, vegetables, and cheese. It’s simple and customizable.
Servings
6 servings
Time
Prep: 15 minutes
Bake: 30–35 minutes
Total: 45–50 minutes
Ingredients
8 large eggs
½ cup (120 ml) milk
1 cup grated cheese (cheddar, mozzarella, or a mix)
1 medium potato, peeled and diced small
1 small onion, finely chopped
1 bell pepper, diced
1 cup spinach, chopped
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika (optional)
¼ teaspoon chili flakes (optional)
Equipment
8-inch (20 cm) baking dish
Mixing bowl
Whisk
Instructions
Step 1: Preheat the Oven
Preheat the oven to 180°C (350°F).
Lightly grease the baking dish with oil or butter.
Step 2: Cook the Vegetables
1. Heat olive oil in a skillet over medium heat.
2. Add the diced potato and cook for 5–7 minutes until slightly tender.
3. Add the onion and bell pepper; cook for 2–3 minutes.
4. Add spinach and cook for about 1 minute until wilted.
5. Remove from heat.
Step 3: Prepare the Egg Mixture
1. In a large bowl, crack the eggs.
2. Add milk, salt, pepper, paprika, and chili flakes.
3. Whisk until smooth.
Step 4: Assemble
1. Spread the cooked vegetables evenly in the baking dish.
2. Sprinkle the cheese over the vegetables.
3. Pour the egg mixture on top.
Step 5: Bake
1. Place the dish in the oven.
2. Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
3. Insert a knife into the center; it should come out clean.
Step 6: Rest and Serve
1. Let the casserole rest for 5 minutes.
2. Slice into portions and serve warm.
Variations
Mediterranean Version
Add:
Chopped tomatoes
Olives
Crumbled feta cheese
Protein-Packed Version
Add:
Cooked chicken
Turkey sausage
Smoked salmon
Low-Carb Version
Replace potatoes with:
Mushrooms
Zucchini
Extra spinach
Serving Suggestions
Fresh fruit on the side
Whole-grain toast
Yogurt
A simple green salad
Quick 20-Minute Baked Eggs Version
If you want something even faster:
1. Place sliced tomatoes, spinach, and mushrooms in a small baking dish.
2. Crack 4 eggs over the vegetables.
3. Sprinkle with cheese, salt, and pepp er.
4. Bake at 200°C (400°F) for 12–15 minutes, depending on how runny you like the yolks.
5. Serve with toast.
This version is excellent for a quick, high-protein breakfast.