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To make a veggie loaded breakfast casserole, you need: - 6 large eggs - 1 cup milk (or a dairy-free alternative) - 1 cup diced bell peppers (red, green, and yellow) - 1 cup diced zucchini - ½ cup chopped spinach - ½ cup diced red onion - 1 cup shredded cheese (cheddar or mozzarella) - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup cooked and cooled quinoa (optional for extra protein) - Fresh herbs for garnish (like parsley or chives) You can switch up the veggies to suit your taste. Try using: - Cherry tomatoes for a burst of sweetness - Broccoli for added crunch - Mushrooms for an earthy flavor - Kale instead of spinach for more nutrients You can also change the cheese. Use feta for a tangy kick or a dairy-free cheese for a vegan version. If you don’t have quinoa, you can leave it out or replace it with cooked rice or lentils. Using a variety of vegetables brings many health benefits. Bell peppers are high in vitamin C and can boost your immune system. Zucchini is low in calories and helps with digestion. Spinach offers iron and is great for your blood health. Red onions add antioxidants, which help fight inflammation. These veggies not only make your casserole colorful but also provide essential nutrients. Enjoy the flavors and the health perks all in one hearty dish! For the full recipe, check out the details above. Start by gathering your ingredients. You need eggs, milk, veggies, cheese, and spices. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or olive oil. In a large bowl, whisk the eggs and milk together until frothy. Add garlic powder, onion powder, salt, and pepper. Mix everything well to combine the flavors. Next, layer the veggies in the baking dish. Place the diced bell peppers, zucchini, red onion, and spinach evenly. If you want extra protein, sprinkle cooked quinoa over the vegetables. Pour the egg mixture over the veggie layers. Make sure it covers everything. Finally, sprinkle shredded cheese on top. Imagine your baking dish filled with bright colors. The red, green, and yellow bell peppers look vibrant. The green spinach and zucchini add freshness. When you pour the egg mixture, it seeps into every space. The cheese on top will melt and turn golden as it bakes. This dish becomes a feast for both the eyes and the stomach. Each layer adds flavor and texture. Bake the casserole in the oven for 30-35 minutes. Keep an eye on it. Look for a lightly golden top. To check if it's done, insert a toothpick into the center. It should come out clean. Let the casserole cool for about 5 minutes after baking. This helps it set before slicing. Serve warm, and don't forget to garnish with fresh herbs. For the complete recipe, check the Full Recipe. Enjoy your tasty and hearty Veggie Loaded Breakfast Casserole! You can mix and match veggies to make it your own. Try using broccoli, carrots, or mushrooms. You can also add kale or even cherry tomatoes. Just chop them small so they cook well. This dish lets your creativity shine. To save time, you can prep this dish in advance. Just chop all your veggies and store them in the fridge. You can whisk the eggs and milk the night before. When you’re ready to cook, just combine everything and bake. This way, you have a quick and healthy meal ready. Add herbs like basil or thyme for fresh taste. A pinch of chili flakes can give a nice kick. For more protein, consider adding cooked sausage or beans. You can also use different cheeses, like feta or goat cheese, for a unique flavor. Each tweak adds more nutrition and makes your casserole even better. {{image_2}} You can make this casserole gluten-free quite easily. The main ingredients are already gluten-free. Make sure to use gluten-free cheese and check that all your spices are safe. You can enjoy this dish without worry. Vegetarians can enjoy this dish as is. For a vegan version, swap the eggs and milk for plant-based options. Use silken tofu and almond milk instead. Add nutritional yeast for a cheesy flavor. This way, everyone can savor this tasty treat. If you want extra protein, add cooked quinoa to the mix. It blends well with the veggies. For meat lovers, consider adding cooked sausage or bacon. These options will make your casserole heartier and more filling. You can find the full recipe for more details on how to incorporate these ingredients. After enjoying your veggie loaded breakfast casserole, let it cool to room temperature. Once cooled, cut it into squares. Place the pieces in an airtight container. Make sure to separate layers with parchment paper to avoid sticking. Store the container in the fridge. It will stay fresh for up to three days. If you want to keep the casserole longer, freezing is a great option. Cut the casserole into individual portions. Wrap each piece tightly in plastic wrap. Then, place the wrapped portions in a freezer-safe bag. Label the bag with the date. You can freeze it for up to three months. When you’re ready to eat, just thaw in the fridge overnight. To reheat your breakfast casserole, preheat the oven to 350°F (175°C). Place the squares in a baking dish. Cover with foil to keep moisture in. Heat for about 20 minutes. If you prefer the microwave, use a microwave-safe plate. Heat each piece for 1-2 minutes. Check if it's warm all the way through. This way, you keep the flavors and texture just right. Enjoy your delicious meal again! It takes about 30 to 35 minutes to cook. You want to bake it at 375°F (190°C). Check if the eggs are set and the top is golden. A toothpick should come out clean when you poke the center. This timing helps all the flavors meld well together. Yes, you can prepare this casserole ahead of time. You can assemble it the night before and store it in the fridge. Just cover it tightly with foil or plastic wrap. In the morning, bake it straight from the fridge. You may need to add a few extra minutes to the cooking time. You can serve this casserole with many sides. A fresh fruit salad pairs nicely. You might also enjoy some whole grain toast or muffins. For a drink, consider fresh orange juice or a warm cup of coffee. This way, you create a hearty breakfast spread. For the full recipe, check out the detailed instructions above. This blog post covered how to make a veggie-loaded breakfast casserole. We explored important ingredients, step-by-step instructions, and tasty tips. You learned how to customize your dish and store leftovers well. In closing, cooking can be fun and simple. Enjoy experimenting with different veggies and flavors. Make this casserole your own, and share it with friends and family! You’ll create a meal everyone will love.

Veggie Loaded Breakfast Casserole

Start your day with a delicious Veggie Loaded Breakfast Casserole that’s bursting with flavors and nutrients! This easy recipe combines fresh veggies like bell peppers, zucchini, and spinach, all held together with fluffy eggs and melted cheese. Perfect for meal prep or brunch gatherings, this dish is not only tasty but also customizable with quinoa for that extra protein punch.
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Ingredients
  

6 large eggs

1 cup milk (or a dairy-free alternative)

1 cup diced bell peppers (red, green, and yellow)

1 cup diced zucchini

½ cup chopped spinach

½ cup diced red onion

1 cup shredded cheese (cheddar or mozzarella)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup cooked and cooled quinoa (optional for extra protein)

Fresh herbs for garnish (like parsley or chives)

Instructions
 

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with cooking spray or olive oil.

    In a large mixing bowl, whisk together the eggs and milk until frothy. Add the garlic powder, onion powder, salt, and pepper and mix well.

      In the prepared baking dish, evenly layer the diced bell peppers, zucchini, red onion, and spinach. If using, sprinkle the quinoa over the vegetables.

        Pour the egg mixture over the layered veggies, ensuring everything is spread evenly.

          Sprinkle the shredded cheese on top of the casserole.

            Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is lightly golden. A toothpick inserted in the center should come out clean.

              Remove from the oven and let it cool for about 5 minutes before slicing into squares.

                Garnish with fresh herbs and serve warm.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8