Introduction
This Cheesy Vegetable Breakfast Casserole is the ultimate crowd-pleaser for brunch or an easy weekly meal prep. You get a protein-packed, veggie-filled dish that can be assembled the night before, making your morning completely effortless. It’s endlessly versatile and guaranteed to satisfy with its fluffy egg base and double layer of melted cheddar cheese.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Ingredients
- 1/2 medium yellow onion (chopped)
- 1 cup assorted bell peppers (chopped)
- 1 cup broccoli (florets only, chopped)
- 2 cups cheddar cheese (shredded, divided (I used 1/2 white cheddar))
- 10 eggs
- 1/2 teaspoon ground mustard
- 1/2 cup half and half
- 1/4 cup whole wheat flour (or white flour)
- Cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Generously coat a 9×13-inch baking dish with cooking spray.
- In the prepared baking dish, spread the chopped yellow onion, assorted bell peppers, and broccoli florets into an even layer.
- Sprinkle 1 cup of the shredded cheddar cheese evenly over the vegetables.
- In a large bowl, whisk the eggs, ground mustard, half and half, and whole wheat flour together until the mixture is completely smooth and no lumps of flour remain.
- Pour the egg mixture evenly over the vegetables and cheese in the baking dish.
- Top with the remaining 1 cup of shredded cheddar cheese.
- Bake in the preheated oven for 50-55 minutes, or until the center is completely set and the top is golden brown.
- Let the casserole rest for 5-10 minutes before slicing and serving.
Variations
- Muffin Tin Method: For perfect individual portions, divide the mixture among a greased muffin tin and reduce the baking time to 20-25 minutes.
- Add a Spicy Kick: Mix a few dashes of hot sauce directly into the egg batter for a subtle, built-in heat.
- Serve with Sauces: Offer slices with a dollop of salsa, sour cream, or a creamy avocado sauce on the side.
- Change the Veggie Texture: For a different experience, lightly sauté the onions, peppers, and broccoli before adding them to the dish for a softer, more caramelized flavor.
Tips for Success
- Thoroughly whisk the flour into the wet ingredients to prevent any gummy pockets in the finished bake.
- Letting the casserole rest after baking is crucial; it allows the structure to firm up for cleaner slices.
- For a more golden, crispy top, switch the oven to broil for the final 1-2 minutes, watching closely to prevent burning.
- Test for doneness by inserting a knife near the center. It should come out clean, with no wet egg mixture.
Storage & Reheating
Store any leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 60-90 seconds, or cover the whole dish with foil and warm in a 300°F oven for 15-20 minutes until heated through.
FAQ
Can I make this casserole ahead of time?
Yes, assemble the casserole completely (through step 6), cover tightly, and refrigerate overnight. Let it sit at room temperature for 20-30 minutes before baking as directed.
Can I freeze this breakfast casserole?
Absolutely. Bake, cool completely, then wrap tightly or slice and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat.
Why is there flour in the recipe?
The flour acts as a stabilizer, helping to bind the eggs and liquids to create a more cohesive, sliceable texture and prevent a watery casserole.
What can I use if I don’t have ground mustard?
You can simply omit it, as its primary role is to enhance the savory, cheesy flavor. There is no direct substitute from the provided ingredient list.
My casserole is very wet. What happened?
This is often due to the natural moisture in the vegetables. Ensure your broccoli is dry after washing, and make sure the casserole bakes long enough for the center to fully set.
Can I double this recipe?
You can, but you will need to use two 9×13-inch baking dishes. Baking times may increase slightly, so continue to check for doneness in the center.
