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Easy breakfast casserole with bread loaded vegetables, egg, bread and topped with cheese. This Breakfast Casserole recipe can be made ahead and perfect to feed a big crowd.

Easy Breakfast Casserole

Easy breakfast casserole with bread loaded vegetables, egg, bread and topped with cheese. This Breakfast Casserole recipe can be made ahead and perfect to feed a big crowd.

Course Breakfast
Cuisine American
Keyword Breakfast Casserole
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 People
Calories 370 kcal

Ingredients

  • 12 large Eggs
  • 1 cup Milk
  • 3 cups Crusty Bread Cut into pieces
  • 2 teaspoon Oil
  • 200 grams Mushrooms Cut into 4 pieces
  • 1 Red Bell Pepper Cut in to julliens
  • 100 grams Cherry Tomatoes Cut in to half
  • 2 cups Spinach
  • 1/2 cup Green Onions
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon Chilli flakes (optional)
  • Salt and Pepper
  • 1 cup Cheddar Cheese

Instructions

  1. Pre-heat oven to 180 Celcius.

  2. Start with heating oil in a pan. Add Mushroom. Cook  5-6 minutes until the mushrooms start to soften.

  3. Then stir in Pepper and Tomatoes. Cook for 1-2 minutes.

  4. Season with salt and pepper. Add Chopped Spinach. Mix well. And cook for another 1 minutes. Keep aside and let it cool.

  5. In a bowl whisk eggs with milk. Season with salt and pepper. 

  6. Stir in Chopped Spring Onion and Cooled Vegetable mix. Add the Italian Seasoning and chilli flakes. Mix well.

  7. Take an 8-inch baking dish. Arrange broken bread pieces at the bottom.

  8. Pour in the egg and vegetable mixture. Distribute it evenly. 

  9. Sprinkle Shredded cheese on top.

  10. If you are doing the prep the night before, then tightly cover the pan with aluminium foil and keep in the refrigerator.  OR if baking on the same day then skips to the next step. 

  11. Bake in the preheated oven at 180 degrees Celcius for 35-40 minutes. 

  12. Towards the end of the baking time, you would see the mixture would have set and start to leave the edges. 

  13. Sprinkle with more spring onion while serving. 

Recipe Notes

BREAKFAST CASSEROLE (STEP BY STEP VIDEO)


 

Storage Suggestion

Once it is cool, store in an airtight container in the refrigerator up to 4 days.

Nutrition Facts
Easy Breakfast Casserole
Amount Per Serving (200 g)
Calories 370 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 395mg132%
Sodium 456mg20%
Potassium 514mg15%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 5g6%
Protein 24g48%
Vitamin A 2565IU51%
Vitamin C 34.2mg41%
Calcium 275mg28%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.