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.
It’s everything you want in a breakfast—fluffy eggs, creamy cottage cheese, tangy feta, and plenty of veggies, all baked together with hearty sourdough bread for the perfect texture.
I love making this for brunch alongside my Greek yogurt pancakes or healthy banana muffins for a sweet and savory spread. It’s also great for meal prep—just slice, store, and reheat for a quick and filling breakfast throughout the week!
Table of Contents
Why You’ll Love This Recipe
- Easy to make – Just mix, soak, and bake. Perfect for a low-effort breakfast!
- Make-ahead friendly – Assemble it the night before so all you have to do is bake in the morning.
- Protein-packed – Thanks to eggs, cottage cheese, and feta, this dish will keep you full and energized.
- Loaded with veggies – A delicious way to sneak in greens first thing in the morning.
- Perfect for brunch – Fancy enough for holidays, yet simple enough for a cozy weekend breakfast.
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.
- cottage cheese – adds a delicious creaminess and makes the texture really fluffy.
- feta cheese – adds more creaminess and flavor!
- 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.
Substitutions & Customizations
I love this casserole recipe just the way it is, but there’s always room to make it your own! Here are some easy swaps and variations:
- Bread options: Sourdough gives this casserole great texture, but you can swap it with whole wheat bread, a baguette, or even a gluten-free loaf if needed. Just make sure it’s a sturdier bread that won’t get too soggy.
- Dairy-free: Skip the feta and cottage cheese, and swap in a dairy-free alternative like Kite Hill almond milk ricotta or nutritional yeast for some cheesy flavor. Use your favorite non-dairy milk instead of almond milk.
- Veggies: Not a fan of broccoli? Try spinach, mushrooms, bell peppers, or kale—just make sure to sauté any water-heavy veggies before adding them to avoid extra moisture.
- Cheese swaps: If you don’t have feta, goat cheese or shredded cheddar work great. For an extra melty option, try mozzarella!
How to Make Healthy Breakfast Casserole
Step 1: 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.
Step 2: 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.
Brittany’s Tips
- Use day-old or toasted bread: If your bread is fresh and soft, toast it for a few minutes before adding it to the casserole. This helps it soak up the egg mixture without becoming too soggy.
- Chop your veggies small: Since the casserole isn’t pre-cooked on the stovetop, you want to make sure all the veggies are chopped into small, bite-sized pieces so they cook through evenly.
- Check for doneness: Every oven is different, so use the jiggle test! The center of the casserole should be set and not wobbly. A knife inserted in the center should come out clean.
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 or arugula salad – I always love having a green salad at brunch!
- 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.
Frequently Asked Questions
The center should be set, not jiggly, and a knife inserted in the middle should come out clean. If it looks too wet, bake for an additional 5-10 minutes.
Yes! If you want a grain-free version, simply omit the bread and add an extra 2-3 eggs to help hold everything together.
Using the right ratio of eggs to milk helps create a light and fluffy texture. The addition of cottage cheese in this recipe also adds extra creaminess and moisture.
Broccoli works great in this recipe, but other veggies like spinach, bell peppers, mushrooms, or zucchini can be added for extra flavor and nutrients.
More Healthy Breakfast Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Breakfast Casserole
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
- ⅓ 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
- 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.
- 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.
Notes
- Bread: Feel free to use your favorite bread. If you need this recipe to be gluten-free, use a gluten-free bread!
- Storage: Store leftovers in the fridge for up to five days. To freeze, portion out slices and thaw in the fridge before reheating. Warm individual pieces in the microwave or toaster oven, or reheat the whole casserole in the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Casserole is delicious made it last night put it in the oven this morning. Very yummy lots of flavor
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.
What is your recommendation on freezing this recipe and using later (aka postpartum)? Still good or do I risk bread getting too soggy?
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!
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!
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!
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!
So glad you loved this casserole, Crystal! Thanks for the review. I so appreciate it!
Thanks for sharing this great recipe, it really looks great. Can’t wait it to try this tomorrow morning.
I’m so glad you enjoyed this breakfast casserole, Nina! Thanks for the review and star rating. I so appreciate it!
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!!
So glad this casserole was a hit, Tory! Thanks for the review. I so appreciate it!
How can I make this into a freezer meal?
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!
*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*
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.
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.
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
I thought this was delicious and so healthy! Thanks for sharing! I plan on making it again this week.
Do you recommend keeping the dish covered while it’s cooking? Or to take the tinfoil off when it comes out of the fridge?
Good question! I recommend taking the foil off and baking it uncovered. I can’t wait to hear how it turns out for you!
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!
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°.
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.
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?
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
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!
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. 🙂
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.
Thanks Katie. I always like reading where recipe bloggers get their inspiration from too. It’s fascinating.
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 🙂
Stratas for the win! They’re such an easy option for holiday brunch.
This looks delicious, Brittany. I need a little crunch in my meals too!
Thank you Jessie! Crunchy foods are the best. 🙂
Looks great! I’m not a broccoli fan. Any other subs that you’d suggest to keep this healthy?
Hey Allison! Any green veggie would work great, but I’d recommend something like chopped asparagus or baby spinach. Hope this helps.
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
Thanks Lauren. The almond milk works perfectly in this recipe!