Make Ahead Breakfast Recipe: Clean Eating Egg and Veggie Casserole

1Make Ahead Egg and Veggie CasseroleThis recipe has been my go-to breakfast for a couple of weeks now.  I love it!  Eggs for breakfast are my favorite because the protein keeps me full longer and they’re just so healthy.  It’s not always feasible to cook up eggs every morning though, so this is a good recipe that you can make ahead of time, slice in to serving sizes and wrap separately so you can grab it easily in the morning and just pop in to the microwave.  Or, this is a crowd pleaser too, so you can prepare it the night before a brunch and bake in the oven right before everyone comes over.

Make Ahead Egg and Veggie CasseroleYou can totally play around with the ingredients here for what you like or what you already have.  I used broccoli, mushrooms and spinach in this casserole but you could experiment with peppers, squash, anything that’s seasonal and available.  Same thing with the spices – I find curry adds a nice warmth to this dish, but if you don’t like curry, maybe use dried rosemary or thyme, or just go simpler with salt and pepper only.

2Make Ahead Egg and Veggie CasseroleI pulsed the spinach and mushrooms a few times in the food processor so that it would be easier to incorporate and more evenly distributed (ya know, so you don’t get all spinach or all mushroom in one bite).

3Make Ahead Egg and Veggie CasseroleI do use cheese in this recipe, but you could leave it out if you can’t have it or don’t want it.

4Make Ahead Egg and Veggie CasseroleThis comes together really quickly and easily and makes 8 servings, so you have plenty to feed a crowd or keep for leftovers during the week.  I have to say, it has been really nice to have a warm, eggy dish first thing each morning without having to work for it.  My husband likes it too on days he has to get up super early and doesn’t feel like having another breakfast burrito.

5Make Ahead Egg and Veggie CasseroleMake Ahead Egg and Veggie Casserole

Serves 8


  • 4 cups of fresh broccoli florets
  • 1 cup mushrooms
  • 1 cup fresh spinach
  • 1 tsp garlic powder
  • 1/2 tbsp curry powder
  • 12 eggs
  • 12 egg whites (or 1 ½ cups of liquid egg whites)
  • ¼ cup milk of choice (almond milk or coconut milk will work, just nothing that’s sweetened)
  • Salt and pepper to taste
  • 1/2 cup of grated part skim mozzarella
  • 1/4 cup parmesan cheese
  • *OPTIONAL: I like to add 1/2 cup of Morningstar Farms chicken sausage, chopped up and spread throughout.  I forgot it when photographing this recipe though.  Whoops!  :)


Preheat oven to 375.  Grease a 10×14 casserole dish.

Cut broccoli into small florets and steam for two minutes or until just tender.  Meanwhile, put spinach and mushrooms in a food processor and pulse 3-4 times or until everything is chopped – do NOT over process or it will liquify.  When broccoli is tender, toss all veggies with garlic powder, salt and curry powder.  Set aside.

Combine eggs, egg whites, milk, and black pepper in a large bowl and whisk until all of the ingredients are well combined.

Layer seasoned broccoli on the bottom of the casserole dish and evenly sprinkle the cheese over the veggies.  Pour the eggs over the vegetables and cheese and use a fork to make sure that the veggies are evenly distributed through out the eggs.

Bake for about 35 minutes or until the top is slightly browned and the eggs are cooked through.


28 Responses to “Make Ahead Breakfast Recipe: Clean Eating Egg and Veggie Casserole”

  1. Kathleen

    Looks tasty! I’m also a big fan of eggs for breakfast. And I adore your mint measuring cups, so cute.

    • Katy

      Thanks Kathleen! Appreciate the sweet comment :) And those darling jadeite measuring cups are my favorites…you can find them in lots of antique stores.

  2. Mary

    I would totally add some chopped red pepper or pimiento – the color would be a wonderful addition, plus they just bump up the flavor and it’s a bit more Vitamin C.

    • Katy

      Yum, great suggestion, Mary! I will definitely be adding red bell pepper next time! Thanks for the comment :)

  3. Laura

    Mmmmh, it’s in the oven RIGHT now :) Added red pepper and some peas…. Can’t wait to eat ;)

    • Katy

      Peas! What a fantastic idea, Laura. I’m actually making a version of this tonight and have some peas to use up so I think I will toss them in. Thanks for the tip! :)

    • Rachael

      If you enter the recipe in the weight watchers recipe builder, at 8 servings total, it comes out to be 5 points per serving.

  4. Carly

    I have the same question as Jenn, is it 12 eggs plus 12 egg whites, or either or?

    • Katy

      12 eggs plus 12 egg whites…or you could split the difference and just use 18 whole eggs

  5. Erin

    I just made this but added more veges and some wild rice, I also added 12 eggs 2 eggs whites and 1/2 cup almond milk as I didn’t have enough extra egg whites and to top it over I covered the top with thinly sliced tomatoes. It smelt delicious while cooking, I cannot wait to eat it!!

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  7. Corinnr

    Hi! Love the recipe and have made it and enjoyed it several times. I have a question, do you think diced tomatoes would work in this recipe? I’m afraid it might make it soggy because the tomatoes would lose their firmness and liquid while it bakes. Or would the eggs cook fast enough to preserve the tomatoes from becoming that way? What do you think?

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