This healthy breakfast casserole is flavorful, cheesy and packed with veggies. It’s the perfect make ahead dish for brunch and great for serving a crowd!
Easter is right around the corner and if you’re planning for an epic brunch spread, I have the perfect healthy breakfast casserole filled with eggy, cheesy goodness for you.
Why You’ll Love This Recipe
It’s packed full of flavor!
Can easily be made gluten-free.
It’s perfect for feeding a crowd and can easily be prepped in advance.
eggs – can’t have a breakfast casserole without eggs! I used 10 full eggs for this recipe, but feel free to do half egg whites if you want to lighten this breakfast casserole up a little more.
unsweetened almond milk – any milk (dairy or non-dairy) will work, but I loving using almond milk to keep things light. Store-bought or homemade almond milk will work. Just make sure you’re using unsweetened almond milk!
broccoli – for some added nutrients! Feel free to use whatever veggie you have on hand. Mushrooms or bell peppers would be my next go-to options.
cottage cheese – adds a delicious creaminess and makes the texture really fluffy.
feta cheese – adds more creaminess and flavor! Another cheese like mozzarella or cheddar cheese would also work well if you don’t have feta on hand. Feel free to use vegan feta if you need a dairy-free option.
onion – I love the texture and zest the onion adds!
parsley – fresh herbs always make everything taste better so I highly recommend adding fresh parsley if you have it!
garlic – a must for added flavor.
salt and pepper – gotta have these two for flavor!
sourdough bread – any bread should work just fine, but I love using sourdough bread for this casserole. If you’re gluten-free, feel free to use gluten-free bread.
How to Make Healthy Breakfast Casserole
Combine all ingredients except for the bread in a large mixing bowl and toss to combine. Add bread cubes into a lightly greased 9×13 rectangular baking dish. Pour the egg mixture over the bread cubes. Cover, and refrigerate for at least 1-2 hours or overnight.
Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake for about 50 minutes, or until the middle of the casserole is no longer jiggly and a knife inserted in the center comes out clean. Let cool a few minutes before serving.
What to Serve With Healthy Breakfast Casserole
This breakfast casserole is hearty enough on its own, but here are some foods that would pair well with the casserole for a full holiday or weekend brunch:
Strawberry Salad – I always love having a green salad at brunch – this is the perfect salad packed with vegetables and I love the strawberry addition!
Tempeh Bacon – add a side of protein with tempeh bacon, regular bacon, turkey sausage or chicken sausage.
Mimosas – To round out this special brunch, I would serve this casserole with mimosas (or just orange juice while pregnant)! I also have a peach bellini recipe if that’s more your thing!
Storing and Reheating
This breakfast casserole is great for meal prep. Here’s how to make it ahead of time and reheat it:
In the fridge: After allowing the breakfast casserole to cool to room temperature, cover and store leftovers in the refrigerator for up to five days.
In the freezer: I haven’t tried it, but this casserole should freeze just fine. I would portion out the casserole and freeze the individual pieces. When you’re ready to eat, let it thaw in the fridge before reheating.
To reheat: You can either use the microwave or toaster oven to reheat individual pieces of the casserole or a regular oven to reheat the entire casserole.