Make Ahead Breakfast Casserole (Print Version)
Savory breakfast bake with eggs, broccoli, mushrooms, cheese, and tomatoes—simple to prep ahead for busy mornings.
# Ingredients:
01 -
2 tablespoons extra virgin olive oil
02 -
1 cup red onions, chopped
03 -
2 cups broccoli, chopped
04 -
3 cups mushrooms, sliced or chopped
05 -
½ cup cherry tomatoes
06 -
2 cups fresh spinach
07 -
6 eggs
08 -
½ cup almond milk
09 -
½ teaspoon garlic powder
10 -
¼ teaspoon mustard powder (optional)
11 -
Salt and pepper to taste
12 -
1 cup cheddar and mozzarella cheese mix
13 -
Parsley for garnishing (optional)
# Steps:
01 -
Preheat oven to 325°F. Spray a 9×9-inch casserole dish with cooking spray, and set aside.
02 -
In a medium skillet, heat the olive oil over medium heat. Add the onions and cook until they are soft.
03 -
Add broccoli, mushrooms, cherry tomatoes, and spinach to the skillet. Sauté until tender, then transfer the mixture to the baking dish and set aside.
04 -
Whisk together the eggs, almond milk, garlic powder, mustard powder, salt, and pepper in a bowl.
05 -
Pour the egg mixture evenly over the vegetables in the baking dish. Sprinkle the cheese on top.
06 -
Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes, or until the egg mixture is set.
07 -
Let the casserole cool for 5 minutes before serving.
# Helpful Notes:
01 -
Perfect make-ahead breakfast for special occasions or busy mornings.