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Overhead view of breakfast casserole.

Healthy Breakfast Casserole with Vegetables

This healthy breakfast casserole is quick and easy to prepare and is loaded with veggies!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 133kcal
Author Amy Reinecke


  • 2 tsp olive oil
  • 1/2 red pepper diced
  • 1/2 green pepper diced
  • 8 ounces baby bella mushrooms diced
  • 1 cup spinach
  • 12 eggs
  • 2 tbsp 2% milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup reduced fat colby jack cheese (I used Aldi brand)


  • Preheat oven to 350 degrees.  Spray 9x13 pan with cooking spray and set aside.
  • Put olive oil in skillet over medium heat and sauté peppers and mushrooms for 3-4 minutes.
  • Add spinach to skillet and cook until it is wilted.
  • Crack 12 eggs and place into large bowl.  Whisk together with milk until smooth.
  • Add cooked vegetables to bowl with eggs and milk.  Add salt and pepper and gently mix together.
  • Pour into prepared pan.  Sprinkle cheese on top.
  • Cook for 20-25 minutes or until knife comes out clean from center of casserole.


Calories: 133kcal | Carbohydrates: 2g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 249mg | Sodium: 270mg | Potassium: 278mg | Sugar: 1g | Vitamin A: 1010IU | Vitamin C: 16.5mg | Calcium: 79mg | Iron: 1.5mg