An easy make-ahead breakfast casserole perfect for entertaining, serving groups, on holiday mornings, or for brunch. Packed with vegetables, this is always a favorite every time I serve it. Filled with favorite seasonal vegetables, high protein eggs, and a punch of savory bacon.
ingredients
- 12 large eggs
- 1 cup milk
- 1 teaspoon finely chopped garlic
- 1/2 teaspoon dried basil
- salt and freshly ground pepper to taste (about 1/2 tsp each)
- 1/4 – 1/2 teaspoon crushed red pepper flakes
- 2 cups baby spinach
- 1 zucchini, quartered and chopped
- 1/2 cup cherry tomatoes, halved
- medium bell pepper, chopped
- 1 1/2 cups shredded sharp Cheddar or Pepper Jack cheese
- 1/2 cup Parmesan cheese, divided
- 1 cup cooked bacon, crumbled (about 6 slices)
instructions
- In a large bowl, whisk together eggs and milk; stir in garlic, basil, salt, pepper (1/2 tsp each). crushed red pepper flakes, shredded cheese and 1/4 cup Parmesan.
- Spray the bottom of a 13 x 9 inch baking pan with cooking spray. Add the spinach, zucchini, cherry tomatoes, bell pepper, and bacon to the baking pan; spread evenly. Pour egg mixture on top, gently stirring mixture to distribute. Cover and refrigerate about 8 hours or overnight.
- Preheat oven to 350 degrees.
- Uncover the refrigerated casserole and sprinkle remaining 1/4 cup Parmesan cheese over the top. Bake 35 to 40 minutes or until just set and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Sprinkle with fresh parsley.
tip:
This breakfast casserole can be assembled and baked the same day. Adjust the bake time to 30 to 35 minutes and check for doneness.
notes
I like to use fresh baby spinach leaves, but if you substitute frozen spinach, be sure to thaw and squeeze out excess moisture.