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The ultimate vegetarian breakfast casserole to fuel busy morning schedules. This veggie egg breakfast casserole is our new got-to breakfast for brunches and weekly meal prep. Make ahead of time and grab a slice on your way out the door.
A healthy and high protein breakfast that doesn’t skimp on flavor or presentation. Each slice of egg bake is packs a punch of flavor – fresh spinach, cherry tomatoes, bell peppers and shallots. And the egg mixture is super creamy from the cottage cheese and salty feta cheese.
Whether you’re meal prepping for the week, hosting brunch, or just trying to clean out the veggie drawer, this easy egg casserole recipe checks all the boxes. It’s quick, customizable and insanely delicious.
Breakfast all day every day! Looking for more breakfast recipes? Check out these super yummy recipes!
Bacon Egg and Cheese Breakfast Quesadilla
Bakery-Style Blueberry Streusel Muffins
Avocado Toast with Eggs Feta Cheese and Chives
Veggie Egg Breakfast Casserole
What You’ll Need
- Eggs
- Cottage cheese
- Milk
- Cherry tomatoes
- Red bell pepper
- Shallots
- Garlic
- Spinach
- Feta
- Thyme
- Oregano
- Basil
- Salt and pepper
How to make the veggie egg breakfast casserole
Egg casseroles are no-fuss and super simple to make. We love how versatile they can be – if you want all veggie or to add some meat go for it. Or if you’re trying to clear out your fridge, throw in some extra
Preheat oven and prep baking dish.
You’ll start by preheating the oven to 400ºF and prepping your baking dish. You can either use a 9×13 rectangular baking dish or a skillet. But make sure a grease your baking dish well before you fill it with casserole mixture.
Saute veggies.
Next, you’ll sauté shallots, garlic and bell pepper with the fresh herbs until they have softened and are fragrant. In skillet over medium-high heat, sauté the veggies in oil or butter for about 5-7 minutes to cook down. Sautéing them will enhance the flavors.
Mix together egg mixture.
Whisk together eggs, cottage cheese and milk until blended and smooth. The cottage cheese adds a nice fluffy texture to the dish as it bakes and the milk adds more moisture and liquid to the dish.
Assemble breakfast casserole.
Add sautéed vegetables, cherry tomatoes, spinach to your baking dish and spread them in an even layer in the dish. Pour the egg mixture over the top and gently shake the dish to evenly distribute the egg throughout the dish. Sprinkle feta cheese on top and place in the oven to bake.
Bake, slice and serve.
Bake in the baking dish for about 40-50 minutes, or until cooked through. Cook times may vary depending on your pan and how your oven cooks. If there is still runny egg in the center, bake until you can poke with a fork and it comes out clean.
Once baked, let the dish cool for 5-10 minutes before slicing and serving. Serve as is or top with more feta cheese and fresh basil leaves.
More egg casserole add-ins:
Have fun and experiment with other casserole flavors! Here are some of our favorite combos:
- Meat lovers: Bacon, sausage and cheese
- Savory: Onions, mushroom and kale
- Pesto: Spinach, pesto and tomatoes
- Ultimate breakfast combo: potato, bacon, cheese and green onions
Why do you add cottage cheese?
Cottage cheese gives the egg casserole a creamier texture, more volume and also packs in more protein. Once the dish is baked, you won’t even know the cottage cheese is there.
Can I use dried herbs instead of fresh?
Definitely. If you only have dried herbs on hand, add in a couple teaspoons of each into the dish to get same the herby flavor.
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Veggie Egg Breakfast Casserole
Description
A healthy and high protein breakfast that doesn’t skimp on flavor or presentation. Each slice of egg bake is packs a punch of flavor – fresh spinach, cherry tomatoes, bell peppers and shallots. And the egg mixture is super creamy from the cottage cheese and salty feta cheese.
Ingredients
- 8 eggs
- 3/4 cup cottage cheese
- 1/2 cup milk
- 1 cup sliced cherry tomatoes
- 1 red bell pepper, sliced
- 2 shallots, sliced
- 3 garlic cloves, minced
- 2 cups spinach, chopped
- 1/2 cup Feta cheese
- 2 tsp fresh thyme
- 1 tsp fresh oregano
- 1/4 cup basil, chopped
- Salt and pepper to season
Instructions
- Preheat oven to 400ºF. Grease and oven-safe baking dish or skillet with olive oil or butter so that the egg doesn’t stick. Set the dish to the side.
- In skillet over medium-high heat, sauté shallots, bell pepper, garlic, thyme and oregano. Season with a some salt and pepper for taste.
- Pour sautéed veggies into a pan or in your greased baking dish or skillet. Add in sliced cherry tomatoes, chopped spinach and spread evenly across.
- In a medium bowl, whisk together eggs, cottage cheese and milk. Pour the egg mixture over the top of the veggies. Gently shake the pan/skillet to evenly settle the eggs in the pan. Sprinkle feta cheese on top before baking.
- Bake in oven for 40-50 minutes. If you still have runny egg in the center, cook for several minutes more until the top is browned and egg is cooked through. (Cooking times may vary depending on pan and oven, so make sure to monitor the casserole to see how it is baking.)
