A tasty, filling and nutritious meal, this Vegetable Egg Breakfast Casserole can be made on a Sunday night and enjoyed as an easy breakfast on weekdays.

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When I posted a photo of this breakfast egg casserole on my Instagram story, I got positive reactions immediately. And I knew that was a sign that I should share the recipe soon.

Vegetable Egg Breakfast Casserole, a filling meal filled with sweet potatoes, zucchini, spinach, eggs and cheese.

I usually make this on a Sunday night so I can have breakfast ready for heating in the microwave during the weekdays. It makes mornings getting my daughter ready for school so much easier since I don’t have to worry about my own breakfast.

It is a filling breakfast that can keep you full for hours. With the carbs from sweet potatoes, protein from eggs and the fibers from the rest of the veggies, you are sufficiently nourished.

If I have this for breakfast, I can go on with my day, baking in the kitchen until lunch time without my body screaming for a snack.

Vegetable Egg Breakfast Casserole

Complete, filling and nutritious.
Can be made ahead the night before.
Perfect for meal-prepping.
Generous size for a group of people (great for hosting brunches and holiday breakfasts).

I wish my kids eat this too, but no. We are still in the stage of scrambled eggs, hotdogs and fried things. Heck, they won’t even eat cheese!

So this actually is enough for my breakfast all week long, with my husband chiming in.

That means if you are hosting a weekend brunch or something, this is a perfect size. And of course, the cheese.

Cheese brings about joy to people. Well, except to my kids.

I am not losing hope. though! I can see signs of future affinity each time they gobble up cheddar cheese popcorn.

Someday, they are going to eat this too. For now, I enjoy having a plate full of this egg casserole with its golden, cheesy top and crisp caramelized edges.

Beautiful morning!

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Vegetable Egg Breakfast Casserole

A tasty, filling and nutritious meal, this Vegetable Egg Breakfast Casserole can be made on a Sunday night and enjoyed as an easy breakfast on weekdays.

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Course: Breakfast

Cuisine: American

Keyword: vegetable and egg casserole

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Calories: 271kcal

Author: sanna

Ingredients

12 large eggs
1/2 cup heavy cream
1 cup mozzarella/edam cheese blend shredded
1/2 tsp salt
1/2 tsp hot sauce
1 tsp Mrs. Dash original seasoning
1 small sweet potato (about 200 grams) cut into little cubes
1 small zucchini sliced into thin rounds
2 cups chopped spinach
2 tbsp olive oil
1/2 tsp salt

Instructions

Preheat oven to 350 F. Spray a 9x13 baking dish with cooking spray. In a medium bowl, combine sweet potatoes and zucchini. Drizzle with the olive oil and sprinkle with 1/2 tsp salt. Toss the vegetables around to coat. Let this sit for at least 15 minutes.
In another bowl, whisk together eggs, cream, salt, hot sauce, and Mrs. Dash seasoning. Place the zucchini and sweet potatoes mixture on the greased baking dish. Add the spinach, spreading it in an even layer. Pour the liquid mixture over everything. Sprinkle the shredded cheese on top.
Bake at 350 F for 45-55 minutes, or until the eggs are set and the top is lightly golden.

Notes

To make this ahead, follow the instructions except the sprinkling of cheese. Cover the baking dish with plastic wrap and chill in the fridge overnight. The next morning, sprinkle the cheese and bake.

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