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To make the Veggie Loaded Breakfast Casserole, you will need: - 6 large eggs - 1 cup milk (or plant-based milk) - 2 cups spinach, roughly chopped - 1 cup bell peppers (red and green), diced - 1 cup mushrooms, sliced - 1 medium zucchini, grated - 1 cup cherry tomatoes, halved - 1 medium onion, chopped - 1 teaspoon garlic powder - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup shredded cheese (cheddar or mozzarella) - 1 tablespoon olive oil You can swap ingredients based on what you have or like. If you don’t have spinach, try kale or Swiss chard. For bell peppers, use any color you like, or even skip them. If you're not a fan of mushrooms, leave them out or use diced eggplant. You can also choose any cheese you prefer, like feta or goat cheese. For a vegan option, replace eggs with tofu and cheese with a dairy-free kind. When choosing vegetables, look for bright colors and firm textures. Check for any soft spots or blemishes, as these can indicate spoilage. For leafy greens, pick those that are crisp and vibrant. Zucchini should feel heavy for its size and have smooth skin. As for bell peppers, they should feel firm and have shiny skin. Fresh cherry tomatoes should be plump and fragrant. These tips will help you create a tasty and healthy casserole. Start by gathering all your ingredients. You will need eggs, milk, and lots of veggies. Here’s what to prepare: - 6 large eggs - 1 cup milk (or plant-based milk) - 2 cups spinach, roughly chopped - 1 cup bell peppers, diced (use red and green) - 1 cup mushrooms, sliced - 1 medium zucchini, grated - 1 cup cherry tomatoes, halved - 1 medium onion, chopped - 1 teaspoon garlic powder - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup shredded cheese (cheddar or mozzarella) - 1 tablespoon olive oil Grease your baking dish with olive oil. It helps the casserole not stick. Heat a large skillet over medium heat. Add the chopped onion and cook for about 2-3 minutes. You want them soft. Next, add the diced bell peppers and sliced mushrooms. Cook these for another 4-5 minutes. The veggies should be tender. Stir in the chopped spinach and grated zucchini. Cook until the spinach wilts, which takes about 2 minutes. Season the mixture with garlic powder, oregano, salt, and pepper. Turn off the heat once everything is cooked. In a large bowl, whisk the eggs and milk together. Add a pinch of salt and pepper. Now, gently fold in your sautéed veggies. Next, add the halved cherry tomatoes and half of the cheese. Mix everything well. Pour this veggie and egg mixture into your prepared baking dish. Top it with the remaining cheese. Now you are ready to bake! Follow the full recipe for the baking time and enjoy your healthy start today. You can make this casserole your own. Try using different veggies! Broccoli, kale, or carrots work great. Want more flavor? Add some spices like cumin or paprika. You can also swap cheese types. Feta or goat cheese adds a nice twist. For a hearty meal, mix in cooked sausage or bacon. Don't be afraid to experiment. Your taste buds will thank you! Use a 9x13 inch baking dish for the best results. Glass or ceramic dishes help cook evenly. A good whisk is key for mixing eggs smoothly. A sturdy spatula helps to fold in the veggies. If you have one, a food processor can chop veggies quickly. These tools make your cooking more fun and easy! To get a fluffy texture, whisk the eggs well. Make sure to blend in the milk fully. Don't overcook the casserole; it should be set but moist. If you want a crunchy top, broil for a minute at the end. Let it cool for a few minutes before cutting. This helps it hold its shape better. For the complete details, check out the Full Recipe! {{image_2}} You can mix and match your veggies in this breakfast casserole. Try broccoli, kale, or carrots for a new taste. Sweet potatoes add a sweet note and great texture. Think about using seasonal veggies, too. Fresh, local produce can make your dish shine. Just chop them up and toss them in! Adding protein boosts your meal. Cooked sausage or bacon gives a hearty flavor. You can also add tofu for a plant-based option. Crumbled feta cheese or cottage cheese adds creaminess and protein. Mix in cooked chicken for a filling dish. The choice is yours! Need a dairy-free option? Use plant-based milk and skip the cheese or try vegan cheese. For a gluten-free meal, ensure your ingredients are gluten-free. Quinoa can replace bread for a unique twist. These swaps keep your casserole delicious for everyone! Check out the Full Recipe to get started on your veggie loaded breakfast casserole today! To keep your veggie loaded breakfast casserole fresh, store it in an airtight container. Place leftovers in the fridge within two hours of cooking. This helps prevent bacteria growth. Make sure to consume the leftovers within three to four days for the best taste and safety. When you're ready to eat, preheat your oven to 350°F (175°C). Place your casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes, or until warm. You can also microwave individual pieces for 1-2 minutes. Just check that it’s hot all the way through. If you want to save some for later, freezing is a great option. Slice the casserole into portions. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. Make sure to label the bag with the date. You can freeze it for up to three months. When you’re ready to enjoy it, let it thaw in the fridge overnight before reheating. This keeps the flavors intact and makes it easy to enjoy your delicious meal! For the full recipe, check out the details above. You can prepare this casserole the night before. Just follow the recipe steps up to pouring the mixture into the baking dish. Cover it tightly with plastic wrap and place it in the fridge. In the morning, simply remove the wrap and bake it straight from the fridge. This saves time and makes your morning easy. Yes, frozen vegetables work great in this dish. They are quick and easy to use. Just thaw them first and squeeze out any excess water. This helps keep your casserole from becoming too watery. You can also skip the sauté step with frozen veggies. Just mix them straight into the egg mixture. This casserole pairs well with many sides. Fresh fruit is a great choice. You can also serve it with whole-grain toast or a simple green salad. For a heartier option, consider adding some crispy bacon or sausage on the side. These options bring extra flavor and fun to your meal. Check out the Full Recipe for more serving ideas! This blog post covered how to make a tasty veggie breakfast casserole. We looked at fresh ingredients, cooking steps, and tips for perfect texture. You can customize with different veggies, proteins, or dietary needs. Plus, we discussed how to store leftovers and reheat them easily. In closing, this casserole is fun to make and share. Enjoy trying your own ideas!

Veggie Loaded Breakfast Casserole

Kickstart your day with a delicious Veggie Loaded Breakfast Casserole that's as nutritious as it is tasty! Packed with eggs, vibrant veggies, and melted cheese, this recipe is the perfect way to fuel your morning. Easy to prepare and perfect for meal prep, it's a breakfast everyone will love. Click to explore the recipe, discover helpful tips, and learn how to make this flavorful dish your new breakfast favorite!
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Ingredients
  

6 large eggs

1 cup milk (or plant-based milk)

2 cups spinach, roughly chopped

1 cup bell peppers (red and green), diced

1 cup mushrooms, sliced

1 medium zucchini, grated

1 cup cherry tomatoes, halved

1 medium onion, chopped

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

1 cup shredded cheese (cheddar or mozzarella)

1 tablespoon olive oil

Instructions
 

Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil.

    In a large skillet over medium heat, add the chopped onion and sauté for about 2-3 minutes until soft.

      Add the diced bell peppers and sliced mushrooms to the skillet. Cook for an additional 4-5 minutes, until veggies are tender.

        Stir in the chopped spinach and grated zucchini, cooking until the spinach wilts, approximately 2 minutes. Season with garlic powder, oregano, salt, and pepper. Remove from heat.

          In a large mixing bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and pepper.

            Gently fold the sautéed veggies into the egg mixture, followed by the halved cherry tomatoes and half of the cheese. Mix well.

              Pour the veggie and egg mixture into the prepared baking dish. Sprinkle the remaining cheese on top.

                Bake in the preheated oven for 30-35 minutes, or until the casserole is set in the middle and golden on top.

                  Allow to cool for 5 minutes before cutting into squares and serving.

                    Prep Time: 15 mins | Total Time: 50 mins | Servings: 6

                      - Presentation Tips: Serve warm, garnished with a sprinkle of fresh herbs like parsley or chives for an extra pop of color. Enjoy it alongside some fresh fruit or whole-grain toast!