Table of Contents
Hey there! If you’ve ever stared into your fridge at dawn wondering what **easy breakfast ideas** you can whip up for a crowd or just your family, you’re in the right place. I’ve been known to test-drive more than a few **breakfast casserole recipes**, from an **overnight breakfast casserole with hashbrowns** to a **tortilla quiche bake**, but this **vegetable & feta breakfast casserole** tops my personal favorites. It’s loaded with fresh veggies, tangy feta, and just enough herbs to make your taste buds do a happy dance. Seriously, who doesn’t love a **savory breakfast** that feels fancy but comes together in no time?
Want something that’s perfect for a **brunch casserole** at a **brunch potluck** or a **breakfast basket** you can share? This dish fits the bill. It even works as a **breakfast casserole make ahead** or a **breakfast casserole overnight** option if you’re into prepping the night before. FYI, I once brought it to a weekend retreat, and people fought over the last slice—no joke. 🙂
Whether you’re hunting for **breakfast casserole ideas** or curious about how this stacks up against an **egg frittata** or **mini quiche recipes**, I’ve got you covered. Trust me, you’ll skip right past any doubts and dive fork-first into this cheesy, veggie-packed delight. Ready to turn your kitchen into a mini brunch café? Let’s go!
Ingredients
- 8 large eggs (room temperature)
- 1 cup milk (whole or your favorite dairy-free alternative)
- 1 cup crumbled feta cheese
- 1 medium zucchini, diced
- 1 red bell pepper, chopped
- 1 small yellow onion, finely chopped
- 2 cups fresh spinach, roughly chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil (for sautéing)
- Non-stick cooking spray or butter (for the baking dish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Heat olive oil in a skillet over medium heat. Add onion and garlic, then sauté until the onion turns translucent (about 3 minutes).
- Stir in zucchini and bell pepper. Cook for another 4–5 minutes, just until veggies soften. Toss in spinach last and cook until it wilts. Season with a pinch of salt, pepper, and half the dried oregano.
- In a large bowl, whisk together eggs, milk, paprika, and the remaining oregano. Season lightly with salt and pepper.
- Spread the sautéed veggies evenly in the prepared baking dish. Sprinkle the crumbled feta over the veggies for that **tangy kick**.
- Pour the egg mixture slowly over the veggie-feta layer. Give the dish a gentle shake to help everything settle.
- Bake uncovered for 25–30 minutes, or until the casserole puffs up and the center no longer jiggles.
- Let it rest for 5 minutes before slicing. This helps the casserole hold together and makes serving a breeze.
- Cut into squares, serve warm, and watch everyone dive in. You might just hear a chorus of “Wow, what’s in this?”
Variations
Feeling adventurous? Try these **breakfast casserole variations**:
- Meaty Twist: Swap half the veggies for cooked sausage or bacon bits.
- Mediterranean Flair: Add sun-dried tomatoes and swap feta for crumbled goat cheese.
- Cheesy Overload: Mix in ½ cup shredded cheddar or mozzarella with the feta.
Serving & Tips
This casserole shines as a stand-alone **healthy breakfast casserole**, but you can also serve it alongside fresh fruit or a light side salad. For a cozy seasonal touch, top with chopped herbs like parsley or dill and a sprinkle of red pepper flakes. Store leftovers in an airtight container in the fridge for up to 3 days—just reheat individual squares in the microwave or oven. If you’re planning a **breakfast casserole make ahead**, assemble everything the night before, cover, and pop it in the fridge. In the morning, slide it into the preheated oven—easy peasy, right?
Final Thoughts
I still remember the first time I served this at a Sunday **brunch potluck**—folks were skeptical until they got a bite, then it was pure silence (in a good way) as everyone savored each mouthful. IMO, this recipe nails the perfect balance of veggies, cheese, and eggs without ever feeling heavy or bland. So next time you need a **breakfast casserole overnight** star or a recipe that doubles as **egg casserole recipes** for lunch, give this baby a whirl. You’ll thank yourself later—promise!
Vegetable & Feta Breakfast Casserole
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, warm olive oil. Sauté onion and red bell pepper for 4–5 minutes until softened.
- Add zucchini and spinach to skillet. Cook for 2–3 minutes until spinach is wilted.
- In a large bowl, whisk eggs, milk, salt, pepper, and oregano.
- Layer half of the sautéed vegetables in the baking dish. Top with half of the feta and cheddar cheese. Pour half of the egg mixture over. Repeat the layers.
- Optional: Cover tightly and refrigerate overnight.
- Bake uncovered for 30–35 minutes or until the center is just set. Broil for 2 minutes at the end for a golden top if desired.
- Let rest for 5–10 minutes before slicing. Serve warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
Can I make this breakfast casserole Gluten-Free?
Absolutely! This recipe naturally contains no gluten. Just double-check that your feta and any other add-ins are certified gluten-free.
How do I reheat leftovers without drying them out?
Cover individual squares with a damp paper towel and microwave in 30-second bursts, or place them in a 300°F oven for 8–10 minutes.
Can I freeze this casserole?
Yes! Cut into portions, wrap each in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
What other veggies work well in this casserole?
Feel free to experiment with mushrooms, broccoli florets, or even diced sweet potatoes. Just adjust cooking times so everything softens properly.
Follow me on Pinterest for more breakfast casserole recipes!
