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Hearty Baked Egg and Veggie Breakfast Casserole
Original recipe: 6 servings · Prep: 15 min · Cook: 40 min · Total: 55 min
By PowerProteinPlates Editorial TeamPublished Apr 9, 2026 | Updated Oct 3, 2026
American
55 mins
high-proteineasy-recipesmeal-prep-friendlywhole-foodsquick-meals
Hearty Baked Egg and Veggie Breakfast Casserole with measured ingredients, 55-minute timing, 6-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.
Prep
15 min
Cook
40 min
Total
55 min
Servings
6
Difficulty
easy
Cuisine
American
Ingredients
Servings
6
- 8 large eggs
- 1 cup low-fat milk
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium zucchini, diced
- 1 cup fresh spinach, chopped
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1/2 cup shredded reduced-fat cheddar cheese (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil or avocado oil
Instructions
-
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
-
Heat olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until fragrant and softened, about 3-4 minutes.
-
Add the diced red and green bell peppers, zucchini, mushrooms, and chopped spinach to the skillet. Cook for 5-7 minutes until vegetables are tender but still vibrant. Remove from heat.
-
In a large bowl, whisk together eggs, low-fat milk, dried oregano, paprika, salt, and freshly ground black pepper until well combined.
-
Stir the cooked vegetables gently into the egg mixture, evenly distributing them.
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Pour the mixture into the prepared baking dish and spread evenly. Sprinkle shredded reduced-fat cheddar cheese on top if desired.
-
Bake in the preheated oven for 35-40 minutes, or until the casserole is fully set in the center and the top is golden brown.
-
Remove from the oven and let stand for 5 minutes before slicing.
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Serve warm or portion into meal prep containers. Refrigerate for up to 4 days.
-
Reheat individual servings as needed for a quick, nutritious, protein-rich breakfast or snack.
Another recipe to try
For individually baked egg portions, try zucchini and goat cheese egg muffins.
Frequently Asked Questions
- Can I meal prep Hearty Baked Egg and Veggie Breakfast Casserole?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more egg or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Storage
Cool Hearty Baked Egg and Veggie Breakfast Casserole before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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