Description
This Overnight Vegetable Egg Casserole is a delicious and healthy brunch option packed with wholesome ingredients. Perfect for a make-ahead breakfast!
Ingredients
Scale
- 6 large eggs
- 2 cups low-fat milk
- 4 cups whole grain bread, cubed
- 1 cup baby spinach, chopped
- 1 cup bell peppers, diced
- 1/2 cup red onion, chopped
- 1 cup shredded reduced-fat cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
Instructions
- Lightly grease a 9×13-inch baking dish. Spread the cubed bread evenly in the bottom of the dish.
- Layer spinach, bell peppers, and red onion over the bread cubes.
- In a large bowl, whisk together eggs, low-fat milk, salt, pepper, and dried oregano. Pour the egg mixture evenly over the layered vegetables and bread.
- Sprinkle shredded cheddar cheese on top. Cover the dish with plastic wrap and refrigerate overnight (at least 6 hours).
- Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 15-20 minutes.
- Bake, uncovered, for 45 minutes or until the eggs are set and the top is golden brown.
- Allow the casserole to cool for 10 minutes before slicing and serving.
Notes
- This casserole can be prepared the night before for an easy breakfast option.
- Feel free to add other vegetables or seasonings to tailor it to your taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 240mg