Veggie-Loaded Breakfast Casserole

I’m back with another breakfast recipe!

This one is packed with protein and veggies, making it the perfect start to a busy day!

My recipe calls for spinach, bell peppers and broccoli, but the cool thing is you can use whatever combination of vegetables you want. You can also add turkey or chicken sausage for more flavor and protein.

Why do I add Greek yogurt? It adds an amazing creamy, rich texture to the egg bake, plus it adds another dose of protein. And I find if I boost my protein in the morning, it gives me energy to last through the afternoon.

My favorite thing about this recipe, beyond how yummy it is, is the fact that it’s meal prep-friendly, meaning I can bake and slice it, divvy it up in containers and heat it up for breakfast all week long. Talk about delicious convenience!

Give it a try and tell me in the comments what veggies you use in your breakfast casserole!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Veggie-Loaded Breakfast Casserole

  • Author: Julie Andrews
  • Prep Time: 15 mins
  • Cook Time: 40-45 mins
  • Total Time: 55-60 mins
  • Yield: Serves 8 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


A hearty breakfast casserole that is loaded with veggies and perfect for meal prep.


  • 1 Tbsp. olive oil
  • 3 cups fresh baby spinach
  • 2 medium bell peppers, diced
  • ½ small head broccoli, chopped
  • 12 large eggs
  • ½ cup plain Greek yogurt
  • 2 tsp. Italian seasoning
  • 1 ½ tsp. kosher salt
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. dry mustard powder
  • ½ tsp. ground black pepper
  • ½ cup shredded cheese


  1. Preheat the oven to 375 degrees. Coat a 13×9 baking dish with cooking spray.
  2. In a large skillet, heat oil to medium. Add spinach, bell peppers and broccoli and cook 3-4 minutes, stirring frequently, until slightly soft. Turn off the heat.
  3. In a large mixing bowl, whisk together eggs, yogurt, Italian seasoning, salt, onion powder, garlic powder, dry mustard and black pepper. Fold in the cooked vegetables.
  4. Transfer the mixture to the prepared baking dish and top with shredded cheese. Bake 35-40 minutes or until egg is set.
  5. Let cool, then slice into 8 pieces.


Cooking tip: Add ½-1 lb. cooked chicken or turkey sausage to the casserole mixture before baking.

Substitution tip: Use any combination of about 5-6 cups chopped vegetables in this recipe.


  • Serving Size: 1/8 of recipe
  • Calories: 206
  • Sugar: 4g
  • Sodium: 412mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 15g
  • Cholesterol: 288mg

Keywords: breakfast, brunch, breakfast casserole, breakfast bake


  1. Najee on April 22, 2019 at 7:56 am

    I recently tried this recipe and it was AMAZING, very delicious and easy!

    • Julie Andrews on April 22, 2019 at 11:05 am

      I am so glad you loved it, Najee! We make this weekly in my house because it’s simple to make, easy to warm up and includes several cups of veggies!

  2. Angelica on April 23, 2019 at 3:41 pm

    How long does it keep?
    Am I able to make this on Sunday to eat for my breakfast throughout the week?

    • Julie Andrews on April 24, 2019 at 1:47 pm

      You could definitely cook it on Sunday and have it through Friday. Most leftovers keep about 5 days. Enjoy!

  3. Mary on April 26, 2019 at 6:43 am

    Would it work if I substituted some egg whites for some of the eggs?

    • Julie Andrews on April 27, 2019 at 9:06 am

      Absolutely! I do 2 egg whites to replace 1 whole egg. Let me know how it turns out!

  4. Patricia on May 8, 2019 at 6:21 am

    OMG! looks so delicious and I love spinach. will try this too!

    • Julie Andrews on May 8, 2019 at 8:37 am

      Yeah! You can throw any veggies in here. Spinach is so great for you, so I try and add it to most of my soups and casseroles.

  5. Shamiyah on October 1, 2019 at 7:54 am

    Does the yogurt add more flavor?

    • Julie Andrews on October 1, 2019 at 8:11 am

      Hi Shamiyah, the Greek yogurt adds a rich texture to the casserole, and more protein! It does add a little flavor as well. Enjoy! 🙂

  6. Jan on January 18, 2021 at 3:38 pm

    This is pretty much the same as what I make on a Sunday for brunch!
    I use onion, sweet bell peppers, mushrooms, spinach, shredded potatoes, asparagus and/or broccoli (what ever is available at the time) and a mix of cheese (mozzarella, parmesan), eggs and yogurt, along with the spices I have on hand. It’s awesome!

    • Julie Andrews on January 18, 2021 at 8:28 pm

      Yes! This is exactly why I love it as well. It’s easily customizable and so nice to have a delicious breakfast prepped for the week. 🙂

Leave a Comment

Recipe rating