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Overnight Veggie Lover’s Breakfast Casserole

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Overnight Veggie Lover’s Breakfast Casserole
  • Prep 30 min
  • Total 9 hr 25 min
  • Ingredients 14
  • Servings 8
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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!
Updated Feb 15, 2022

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

Steps

  • 1
    Spray 13x9-inch (3-quart) baking dish with cooking spray. Sprinkle 2 cups of the cheese evenly in bottom of baking dish.
  • 2
    In 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.
  • 3
    In 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.
  • 4
    Heat 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Swap finely shredded Italian cheese blend for your favorite variety, such as cheddar.
  • tip 2
    Don't want to wait overnight? You can also bake this veggie-loaded breakfast casserole right away. Bake at 350°F for 35 to 40 minutes or until a knife inserted in the center comes out clean.
  • tip 3
    To give this veggie breakfast casserole even more fresh flavor, top baked casserole with 3 tablespoons sliced fresh basil leaves.
  • tip 4
    Serve this make-ahead veggie breakfast casserole with fresh fruit and Pillsbury™ Grands!™ Biscuits or Pillsbury™ Cinnamon Rolls.

Nutrition Information

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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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