One of my favorite ways to use eggs is in breakfast casseroles, like this Egg and Veggie Breakfast Bake! I love breakfast casseroles–they’re easy to put together and perfect for breakfast or brunch. And if you like using fresh and healthy ingredients, you want to use the best, right? I used organic veggies in this casserole along with farm fresh, organic, free range eggs from Pete and Gerry’s. These eggs are Certified Humane Free Range and USDA Certified Organic. They also do not have any pesticides, added hormones, antibiotics, or GMO’s. So if you want eggs that are really good for you and your family, this is a great brand to try (I received complimentary eggs from Pete and Gerry’s for this recipe).
This Egg and Veggie Breakfast Bake has lots and lots of veggies—green onion, diced potatoes, fresh spinach, bell pepper, zucchini, broccoli, carrots, and tomatoes. Plus two kinds of cheese to give it a nice savory flavor. With all those ingredients, plus 14 organic eggs and some sour cream or plain Greek yogurt, it’s a filling, good-for-you breakfast bake. The photo above shows what the casserole looks like before you put it in the oven.
If you think you’ll be short on time when you make this in the morning, I recommend chopping up your veggies beforehand–with all your veggies chopped ahead of time, you can put this casserole together pretty quickly!
Egg and Veggie Breakfast Bake
EGG AND VEGGIE BREAKFAST BAKE by NancyC
Makes a 9×13″ pan, about 10-12 servings
- 14 large organic eggs
- 1 1/2 cups light sour cream or plain Greek yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped green onion
- 2 cups frozen diced potatoes, unthawed (or dice up your own potatoes)
- 3 1/2 cups lightly packed coarsely chopped fresh spinach
- 1 medium size green or red bell pepper, chopped
- 1 medium size zucchini, chopped
- 2 1/2 cups fresh broccoli florets (divide large florets into smaller pieces)
- 3/4 cup shredded carrots
- 1 cup cherry tomatoes, quartered, or grape tomatoes, halved
- 1 3/4 to 2 cups shredded sharp Cheddar cheese, divided
- 1 3/4 to 2 cups shredded Pepper Jack cheese, divided
Preheat oven to 350˚F. Grease or spray a 9×13″ baking dish or pan; set aside.
In large bowl, whisk eggs, sour cream or plain Greek yogurt, salt, and pepper. Stir in the green onion, diced potatoes, spinach, green or red bell pepper, zucchini, broccoli, carrots, and tomatoes. Then stir in 1 1/4 cups of each of the shredded cheeses. Pour/spoon mixture into prepared 9×13″ baking dish or pan (mixture will be thick and chunky because of all those veggies!). Sprinkle the top of the casserole with the remaining shredded cheeses–I just sprinkled 1/2 cup of each of the cheeses so I had a little left over, but you can sprinkle 3/4 cup of each of the cheeses if you like yours cheesier).
Bake uncovered at 350˚F for 55 to 60 minutes or until toothpick inserted in center comes out clean. Let cool 5 to 10 minutes before cutting into squares and serve.
Recipe from NancyC | nancy-c.com
This casserole tastes so good with all the fresh organic ingredients in it! I just feel better about eating things when they’re organic, including eggs. Do you have a favorite egg or breakfast dish you like to make? Do you use organic ingredients?
Sharing at Fiesta Friday, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul.
NancyC 
16 responses to “Egg and Veggie Breakfast Bake”
I love the veggies in your Breakfast Bake, it looks fantastic! So glad you could join us on Full Plate Thursday and thanks so much for sharing with us. Hope you have a great week and a very Happy Mothers Day!
Miz Helen
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Thanks, Miz Helen–hope you have a wonderful Mother’s Day weekend! 🙂
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I just love breakfast casseroles like this, so easy and can feed a crowd. Great idea adding all the vegetables, I haven’t tried that. I mostly just do sausages, bacon, ham. Next time I’ll definitely hide more veggies in mine 😄
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I really like it with all the veggies–hope you like it too, Angie! 🙂
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This looks delicious!
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Thanks and hope you are having a nice Mother’s Day weekend! 🙂
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Thank you. You too!
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I love egg breakfast bakes – they can be made ahead and can be kept for days. Thank you for sharing at Fiesta Friday party, Nancy. Have a wonderful week! x
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Thanks, Jhuls, and hope you have a great week too! 🙂
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Wow, you have the whole garden in here~! And it looks just picture perfect and sounds so delish! Thanks for sharing with us at Fiesta Friday!!
Mollie
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Thanks, Mollie–that’s a great way to describe it–a garden full of veggies! 🙂
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This sounds very good. Thanks so much for sharing!! I am really looking forward to trying it!
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Hope you like it, Cheryl! 🙂
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This is amazing for meal prepping, too. Love it! Thanks for sharing at Fiesta Friday party!
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We are featuring your delicious Egg and Veggie Breakfast Bake on Full Plate Thursday, 538 today and pinning it to our features board. I have actually made you recipe before and know it is delicious! Thanks so much for sharing your talent with us and come back to see us real soon!
Miz Helen
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Thanks so much, Miz Helen! And so glad to hear you like this recipe! 🙂
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