How to Make Breakfast Casserole
You’ll find the full recipe below, but here’s a brief summary:
- Sauté the bell peppers and green onion until tender, then add spinach and cook until wilted. Set the pan aside for a few minutes to cool, so the warm veggies don’t cook the eggs when we stir them together.
- Whisk together the eggs with a dash of full-fat dairy, like whole milk or Greek yogurt, plus some salt and pepper. Stir in half of the cheese (we’re reserving the other half for topping the casserole).
- Transfer the veggies into the egg mixture, stir to combine, then gently pour it all into a buttered baking dish. Top with the rest of the cheese.
- Bake until the eggs are cooked through. That’s it!
How to Prepare This Casserole in Advance
Prepare the mixture as instructed, but refrigerate the egg and veggie mixture in a mixing bowl or in the buttered baking dish for up to two days.
Bake as directed, knowing that your dish may require a few extra minutes in the oven since it’s starting off cold (especially if you refrigerated in the baking dish).
