Try This Healthy Veggie Casserole for Breakfast!

Check out this month’s recipe, which features a veggie-packed breakfast casserole that’s perfect for the holidays and can be made a day ahead to save time.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


  • 2 tablespoons olive oil
  • 1 teaspoon garlic, minced
  • 1 sweet or red onion, chopped
  • 2 cups broccoli, chopped (fresh or frozen, thawed)
  • 3 cups mushrooms, sliced
  • ½ cup cherry or Roma tomatoes, chopped
  • 2 cups fresh spinach
  • 6 eggs
  • ½ cup milk
  • Salt and pepper to taste
  • 1 cup sharp cheddar cheese


  1. Preheat the oven to 350 F. Spray a small glass baking pan or 9×9-inch casserole dish with non-stick cooking spray.
  2. Heat oil in a large skillet over medium heat. Add the garlic and onion and sauté for about four minutes or until slightly softened.
  3. Add broccoli, mushrooms and tomatoes and cook until softened, then add spinach and cook until its wilted. Add the vegetable mixture to the baking pan.
  4. In a bowl, whisk together the eggs, milk, salt and black pepper.
  5. Pour the mixture over the vegetables and stir in the cheese.
  6. Bake uncovered for about 40 minutes or until the egg mixture is cooked thoroughly. 

Adapted from