Healthy Breakfast Casserole

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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.

A healthy breakfast casserole in a baking dish.

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.
Ingredients measured out to make a healthy breakfast casserole: eggs, broccoli, onion, cottage cheese, gluten-free bread, parsley, feta, garlic, almond milk, salt and pepper.

Ingredients Needed

  • 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.
Three photos in a collage: the egg and broccoli mixture for a casserole, the egg and bread casserole in a casserole dish, and then the casserole dish baked.

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.

A serving of breakfast casserole on a plate with a fork.

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:

  • Easy Fruit Salad – you can’t have brunch without a little fruit, right?!
  • Carrot Cake Baked Oatmeal – a great, sweet option to pair with the savory breakfast casserole.
  • Vegan Coffee Cake or Almond Cake – I love having sweet and savory options together.
  • 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!
A baking dish containing healthy breakfast casserole. A portion is missing from the baking dish and a spoon rests in its place.

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.

A closeup of healthy breakfast casserole in a baking dish.

More Healthy Breakfast Recipes

Be sure to check out all of my popular breakfast recipes here on EBF.

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4.43 from 33 votes

Healthy Breakfast Casserole

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!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6

Ingredients  

  • 10 large eggs, beaten
  • 1 cup unsweetened almond milk , or any milk
  • 1-2 cups fresh broccoli, chopped into bite-size florets
  • ½ cup cottage cheese
  • ½ cup feta cheese
  • cup onion, chopped
  • ¼ cup chopped parsley
  • 2 cloves garlic, minced
  • ¾ teaspoon sea salt
  • ½ teaspoon ground pepper
  • 5 slices sourdough bread, chopped into cubes (5 cups loosely packed) 

Instructions 

  • Spray 9×13 rectangular baking dish with cooking spray. I like to use avocado or olive oil spray. Set aside.
  • Combine all ingredients except bread in a large bowl. Toss to combine
    Eggs, almond milk, broccoli florets, cottage cheese, feta cheese, onion, parsley, garlic, salt and pepper in a bowl mixed together.
  • Add bread cubes into prepared baking dish. Pour the egg mixture over the bread cubes. Cover, and refrigerate at least 1-2 hours or overnight.
    Egg mixture poured of cubes of gluten free bread in a baking dish.
  • Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350°.
  • Bake 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 5 minutes before serving.
    Baked healthy breakfast casserole in a baking dish.

Notes

  • Bread: Feel free to use your favorite bread. If you need this recipe to be gluten-free, use a gluten-free bread!
Lightly adapted from this Easy Sausage Strata.

Nutrition

Serving: 1/6 of recipe | Calories: 325kcal | Carbohydrates: 26g | Protein: 20g | Fat: 15g | Fiber: 2g | Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakast
Cuisine: American
Keyword: healthy breakfast casserole
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
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Recipe Rating




38 Comments

  1. Love that you use almond milk for this recipe and it is gluten free. Perfect for Mother’s Day since you can make it the day before. Yum

  2. Looks great! I’m not a broccoli fan. Any other subs that you’d suggest to keep this healthy?

    1. Hey Allison! Any green veggie would work great, but I’d recommend something like chopped asparagus or baby spinach. Hope this helps.

  3. Brittany, we had stratas Easter morning too–so good. I love your version here and this mom would be so happy to have this on Sunday 🙂

  4. This breakfast casserole really does look amazing. I love hearing how you got the inspiration for it. You’re right this is the perfect time to share it.

    1. Thanks Katie. I always like reading where recipe bloggers get their inspiration from too. It’s fascinating.

  5. I’m all about the egg dishes when it comes to brunch. Of course I like something sweet too, but most of my plate is covered in eggs. This casserole looks so good, love that you used feta and cottage cheese and Blue Diamond Almondmilk is my favorite dairy free replacement!

    1. Me too!! I love my eggs spicy with hot sauce along with something sweet (like fruit) on the side. I didn’t put any hot sauce in the photos, but I definitely added some when I ate this. 🙂

  6. I used 3/4 cup egg whites to sub for 4 eggs, added crushed red peppers and omitted the bread. I cut in 8 squares and we had them all week for breakfast on the go. I will try spinach next. Love spinach

  7. This looked so good, so I made it last night for this morning. Neither my husband nor I thought it had ANY FLAVOR! It needs something else,jbut don’t know what. I followed the recipe exactly and by all the ingredients looked healthy and flavorful. I’ve always liked your recipes, but this one did not meet expectations. Will not make again.

    1. Hi Cathy. I’m so sorry that you didn’t like this recipe. Did you add the garlic, onion, broccoli, fresh parsley, cottage cheese and feta? I feel like it has plenty of flavor with all those things. Did you use gluten-free bread?

  8. This looks so good! Have you tried having it reheated, like to meal prep for the whole week for breakfast? I’m curious if it gets that rubbery reheated egg texture?

    Thank you!

    1. I’m not super picky about reheating things so I’ve reheated it in the microwave (with a damp paper towel on top) and thought it was fine. That said, I think your best bet would be to reheat it in the oven or a toaster oven set at 350°.

  9. Do you recommend keeping the dish covered while it’s cooking? Or to take the tinfoil off when it comes out of the fridge?

    1. Good question! I recommend taking the foil off and baking it uncovered. I can’t wait to hear how it turns out for you!

  10. This was so yummy. I tweaked a bit. I did not have broccoli so I used a half of a small zucchini shredded in my vita mix and I added about six chopped grape tomatoes for the red color and vitamins, and about a quarter cup of chopped bell pepper, and wait for it……. 1/2 block of 1/3 less fat cream cheese Whipped.Added a tiny sprinkling of mozzarella on top. So yummy! That tiny bit of cream cheese gave it a bang.

    1. Ahh that makes me so happy to hear, Mitzi. Thanks for trying this recipe and for coming back to leave a comment. I so appreciate it. <3

  11. 3 stars
    *searched for healthy breakfast casserole* I Happen upon this one that claims healthy but covered in white bread… which is the embodiment of most peoples health struggles. If you’re not white flour and or carb intolerant then sure. But dont cover it in wonderbread and say its healthy *heavy eye roll*

    1. Hey Hannah – You definitely don’t have to use the bread in this recipe if you prefer not to. Someone else let me know they omitted the bread and it turned out for them.

  12. 5 stars
    Great! I am on a diet so I used non fat cheese, milk and used only egg whites. It tasted amazing. However, I will say there were too many onions for my taste. Next time I will do 1/4 and cook them down before I mix them in. Thank you for your recipe!

  13. 5 stars
    I made this recipe with frozen home fries potatoes instead of bread and it tasted delicious!! Keeps great and will yield lots of leftovers. Didn’t change anything else. Thank you!!

  14. 5 stars
    Thanks for sharing this great recipe, it really looks great. Can’t wait it to try this tomorrow morning.

    1. I’m so glad you enjoyed this breakfast casserole, Nina! Thanks for the review and star rating. I so appreciate it!

  15. 5 stars
    Just what I needed to inspire a dish from our leftovers while on vacation. We had bread, eggs, seasonings, shredded cheese and veggies. Super easy to adapt! Thanks!

  16. 5 stars
    Huge win!! I love the simplicity of this recipe–make ahead is so awesome for busy mornings/nights. I’m always a fan of dishes that add in veggies when feeding my family (I didn’t have broccoli so I subbed kale). My family gobbled this up for dinner, so I’ll definitely be adding this to our meal rotation!

    1. Yay!! I’m so happy to hear this breakfast casserole was a hit, Erica. It really is such a great recipe for busy mornings. Thanks for the review. I really appreciate it!

  17. What is your recommendation on freezing this recipe and using later (aka postpartum)? Still good or do I risk bread getting too soggy?

    1. It may change the texture a bit, but I don’t think it would be bad! I’d recommended freezing individual portions so that you can thaw what you need. Wrap in foil and place in a freezer-safe bag. When you’re ready to serve, make sure to thaw overnight in the fridge. This article has some great tips! Let me know how it turns out!

    1. Woo! I’m so glad you love this recipe, Barb! Thanks so much for leaving a review and star rating, it means so much to me.