Looking for a healthy, protein-packed, and absolutely delicious breakfast or brunch idea? The baked vegetable and egg casserole is a home cook’s dream: it’s nutritious, simple to prep, and endlessly customizable. Whether you’re meal-prepping for the week or feeding a crowd, this dish checks all the boxes for ease, taste, and versatility.

This recipe combines fresh vegetables, eggs, and cheese into a hearty, oven-baked dish that can easily be adapted to dietary preferences. Plus, it’s naturally gluten-free and can be made low-carb or dairy-free with simple substitutions.

Not only is this dish bursting with flavor, but it’s also a powerhouse of nutrients. Eggs are a great source of high-quality protein, and veggies like spinach, broccoli, and zucchini offer a range of essential vitamins and fiber. According to the USDA’s egg nutrition guide, eggs also contain important nutrients like choline and vitamin D, making them a smart choice for daily meals.

Including a variety of vegetables in your diet is essential for long-term health. The Academy of Nutrition and Dietetics emphasizes the benefits of eating a range of colorful veggies to help reduce inflammation, boost immunity, and support digestion.

Ingredients for the Perfect vegetable and egg casserole

Here’s what you’ll need for a flavorful and nutritious baked vegetable and egg casserole:

6 large eggs (or egg substitute for a lighter option)
1 cup cottage cheese (adds creaminess and protein)
½ cup shredded cheddar cheese (sharp cheddar adds depth)
¼ cup grated Romano or Parmesan cheese
1 zucchini, chopped and drained
1 cup broccoli florets, lightly steamed or roasted
1 cup fresh spinach, chopped
½ cup shredded carrots
1 cup cherry tomatoes, halved
1 tablespoon hot pepper sauce (optional, for spice)
Salt and black pepper, to taste
Cooking spray for baking dish

Tip: You can mix and match vegetables based on what’s in your fridge—think bell peppers, mushrooms, or even leftover roasted veggies.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C)
Lightly grease an 11×7-inch baking dish with cooking spray

2. Mix the Egg Base

In a large bowl, whisk together:
- Eggs
- Cottage cheese
- Cheddar
- Romano
- Hot pepper sauce
- Salt and pepper

3. Add Vegetables

Stir in:
- Zucchini
- Broccoli
- Spinach
- Carrots
- Cherry tomatoes

4. Bake

Pour mixture into the prepared baking dish
Bake uncovered for 45–50 minutes, or until a knife inserted in the center comes out clean
Let rest for 10 minutes before slicing and serving

Nutritional Benefits

High in protein from eggs and cheese
Rich in vitamins A, C, K, and folate from leafy greens and carrots
Low in refined carbs
Excellent for meal prep—each slice is a complete meal!

Customization Ideas

One of the best features of this casserole is its flexibility:

Add meat: Cooked bacon, cubed ham, sausage, or plant-based meat
Go dairy-free: Use almond milk ricotta and dairy-free cheese
Spice it up: Add jalapeños or top with sriracha or hot salsa
Boost fiber: Mix in some cooked quinoa or black beans

Flavor-Boosting Tips

To elevate the taste and texture of your casserole, consider these tricks:

Roast your veggies first for a deeper flavor
Drain watery veggies like zucchini to avoid sogginess
Use fresh herbs like basil or chives for added aroma

Storage and Make-Ahead Instructions

Planning to make this for the week? Great idea!

Store leftovers in an airtight container in the fridge for up to 3 days
Reheat in the microwave or oven for a quick breakfast
Want to prep ahead? Mix the ingredients and refrigerate uncooked overnight, then bake fresh in the morning

For food safety, follow FDA guidelines on food storage to ensure freshness and prevent spoilage.

Serving Suggestions

This casserole is satisfying on its own, but you can pair it with:

Avocado toast for healthy fats
Hash browns or roasted sweet potatoes for heartiness
Fresh fruit or green salad to lighten the plate

Serve with your favorite coffee, smoothie, or even a mimosa if you’re hosting brunch.

Mistakes to Avoid

Overcooking: This can lead to a rubbery texture
Undercooking: You’ll end up with a runny center
Skipping the rest period: The casserole needs time to firm up after baking
Using too many watery veggies: Always drain or roast first

Frequently Asked Questions

Can I freeze this casserole?
Yes! Let it cool completely, slice into portions, and wrap tightly in foil or store in a freezer-safe container for up to 2 months.

Can I prep it the night before?
Absolutely. Mix everything and refrigerate overnight. In the morning, bake as directed.

What vegetables are best to use?
Zucchini, broccoli, bell peppers, spinach, kale, and tomatoes are all great options. Just be sure to avoid overly watery or mushy vegetables unless properly prepped.

Why is my casserole watery?
It’s likely due to high-moisture vegetables like zucchini or mushrooms. Always salt and drain, or roast them first.

How do I make it dairy-free?
Substitute with dairy-free cheese, and skip or replace the cottage cheese with blended tofu or a plant-based alternative.

Can I add bread or hash browns?
Yes! You can mix in cubed bread for a more frittata-like texture, or add a base layer of shredded hash browns before pouring in the egg mixture.

Final Thoughts

This baked vegetable and egg casserole is the kind of recipe you’ll make again and again. It’s cozy, customizable, and packed with nutrients that support a healthy lifestyle. Whether you’re serving brunch, prepping weekday breakfasts, or bringing a dish to a potluck, it’s always a hit.