This post is in partnership with Pete and Gerry’s® Organic Eggs
I recently learned that May is National Egg Month, and 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. By the way, if you’re thinking of making breakfast in bed or a special sit-down breakfast for Mom on Mother’s Day, I’m sure she would love this casserole!!
Of course, you want to use the best ingredients–especially if you’re making this for Mom! 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.
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?