Garden Veggie & Herb Breakfast Casserole
A delightful and healthy breakfast casserole packed with fresh vegetables, savory herbs, and gooey provolone cheese, perfect for a satisfying morning meal or meal prep.
Equipment
- Oven
- Baking Dish (9x13 inch)
- Skillet
- Large Bowl
- Whisk
- Wire Rack
Ingredients
Main Ingredients
- 12 large eggs
- 1/2 cup almond milk or any milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup mixed bell peppers diced, any color
- 1 cup zucchini diced
- 1/2 cup yellow onion chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh chives chopped
- 1 cup shredded provolone cheese
- 1 tablespoon olive oil
Instructions
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Heat olive oil in a skillet over medium heat, then sauté diced bell peppers, zucchini, and yellow onion for 5-7 minutes until tender-crisp.
- In a large bowl, whisk together eggs, almond milk, salt, and black pepper until well combined.
- Add the sautéed vegetables, chopped parsley, chives, and shredded provolone cheese to the egg mixture, then gently stir to distribute evenly.
- Pour the egg mixture into the prepared baking dish.
- Bake for 30-40 minutes, or until the center is set and the top is golden brown.
- Let the casserole cool completely on a wire rack before cutting into individual portions.
Notes
This casserole is an excellent option for meal prepping and can be stored in the refrigerator for up to 3-4 days. Feel free to customize with other vegetables or cheeses you have on hand.