Can't get enough veggies in your life? This veggie breakfast casserole recipe was made for you. Loaded with fresh vegetables, including broccoli, mushrooms, spinach, bell pepper and green onions, plus melty cheese and flavorful seasonings, this Overnight Veggie Lovers Breakfast Casserole is nothing short of spectacular. We love that you can prep this dish ahead of time and bake it the next morning, leaving you plenty of time to get on with your morning routine while your house fills with yummy smells. Your easy veggie breakfast casserole will be ready to serve before you know it!
More About This Recipe
- Rise and shine! We have plenty of overnight breakfast recipes that will make you want to get out of bed in the morning.
Overnight Veggie Lover’s Breakfast Casserole
- Prep Time 30 min
- Total 9 hr 25 min
- Ingredients 14
- Servings 8
Ingredients
- 3 cups finely shredded Italian cheese blend (12 oz)
- 3 tablespoons butter
- 2 cups coarsely chopped fresh broccoli
- 1 cup sliced fresh mushrooms
- 1 clove garlic, finely chopped
- 3 cups fresh baby spinach, chopped (from 5-oz package)
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green onions
- 8 eggs
- 1 3/4 cups half-and-half
- 1/4 cup all-purpose flour
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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Step1Spray 13x9-inch (3-quart) baking dish with cooking spray. Sprinkle 2 cups of the cheese evenly in bottom of baking dish.
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Step2In 12-inch nonstick skillet, melt butter. Add broccoli, mushrooms and garlic; cook over medium heat 3 to 4 minutes or until broccoli is crisp-tender. Cool 5 minutes. Stir in spinach, bell pepper and green onions until well mixed. Spoon evenly onto cheese. Sprinkle with remaining 1 cup cheese. Set aside.
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Step3In large bowl, beat eggs, half-and-half, flour, Italian seasoning, salt and pepper until well blended. Pour egg mixture evenly over cheese and vegetable mixture in baking dish. Cover; refrigerate 8 hours or overnight.
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Step4Heat oven to 350°F. Uncover baking dish; bake 33 to 38 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Cover and refrigerate leftovers.
Nutrition
350
Calories
26g
Total Fat
19g
Protein
11g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 230
- Total Fat
- 26g
- 40%
- Saturated Fat
- 15g
- 73%
- Trans Fat
- 1/2g
- Cholesterol
- 255mg
- 85%
- Sodium
- 590mg
- 25%
- Potassium
- 370mg
- 11%
- Total Carbohydrate
- 11g
- 4%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 4g
- Protein
- 19g
% Daily Value*:
- Vitamin A
- 50%
- 50%
- Vitamin C
- 30%
- 30%
- Calcium
- 40%
- 40%
- Iron
- 8%
- 8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;Carbohydrate Choice
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