Vegetable-Packed Breakfast Egg Casserole
Vegetable-Packed Breakfast Egg Casserole is loaded with tender potatoes, sweet sautéed peppers and onions, and ribbons of spinach bound in fluffy baked eggs with melting Cheddar throughout. Each bite balances creamy, cheesy richness with fresh veggie brightness. It’s perfect for a weekend brunch spread, holiday morning, or prepping hearty breakfasts to reheat during the week.
- Prep20 mins
- Cook1 hr
- Serves12
- DifficultyEasy
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Vegetable-Packed Breakfast Egg Casserole, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 55 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 0 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 90 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 19
- Heart Health
- 70
- Metabolic
- 28
- Digestive
- 20
- Inflammatory
- 43
- Performance
- 44
- General Wellness
- 1
Assemble all ingredients and preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with parchment paper.
- 2
Place the potatoes on the baking sheet and toss with olive oil, salt, and several grinds of pepper. Spread them out evenly on the sheet and roast until tender and browned, 20 to 25 minutes.
- 3
Lower the oven temperature to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with olive oil. In a large bowl, whisk together the eggs, milk, and 1/4 teaspoon salt. Set aside.
- 4
Meanwhile, heat olive oil in a large skillet over medium heat. Add the onion and season with 1 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the onion is soft and translucent, 5 to 8 minutes.
- 5
Add the bell peppers and garlic; cook, stirring occasionally, for 2 minutes.
- 6
Add the spinach and 1/2 of the green onions and toss until the spinach is just wilted.
- 7
Arrange the potatoes in an even layer in the prepared baking dish. Top with 1 cup Cheddar cheese, then the sautéed vegetables. Pour the egg mixture over and sprinkle with the remaining 1/2 cup Cheddar cheese and green onions.
- 8
Bake in the preheated oven until the eggs are set, 40 to 45 minutes.
- 9
Let stand for 5 minutes before slicing and serving.
- Calories 321.46 kcal Moderate 16%
- Protein 17.63 g Good Source 35%
- Carbohydrate 27.38 g 10%
- Total Fat 16.54 g High 21%
- Saturated Fat 6.97 g High 35%
- Trans Fat 0.03 g High --
- Cholesterol 255.88 mg High 85%
- Sodium 595.99 mg High 26%
- Dietary Fiber 3.61 g Moderate 13%
- Total Sugars 4.54 g --
- Added Sugars 0.11 g Low Source 0%
- Calcium 303.65 mg Good Source 23%
- Iron 2.67 mg Moderate 15%
- Potassium 759.48 mg Moderate 16%
- Vitamin A 191.45 mcg Good Source 21%
- Vitamin C 21.74 mg Good Source 24%
- Vitamin D 1.39 mcg Low Source 7%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Garlic 🧄
- Onions 🧅
About This Recipe
Vegetable Packed Breakfast Egg Casserole is made with 13 ingredients and serves 12. It takes about 1 hr 20 mins and is rated easy. Key ingredients include Black Pepper, Diced Potatoes, Diced Yellow Onion, and Eggs. Each serving provides about 321.46 kcal, and is a good source of protein.
Recipe Questions
- What is Vegetable-Packed Breakfast Egg Casserole made of?
- The main ingredients are Black Pepper, Diced Potatoes, Diced Yellow Onion, Eggs, Extra-Virgin Olive Oil. The full list of 13 is above.
- How long does it take to make Vegetable-Packed Breakfast Egg Casserole?
- About 1 hr 20 mins in total: 20 mins to prepare and 1 hr to cook.
- How many calories are in one serving?
- One serving provides about 321.46 kcal. The full nutrition breakdown is above.
- Is Vegetable-Packed Breakfast Egg Casserole easy to make?
- This recipe is rated easy, with 13 ingredients and 9 steps.
- Is Vegetable-Packed Breakfast Egg Casserole healthy?
- Vegetable-Packed Breakfast Egg Casserole has an easyChef Pro health score of 45/100. Per serving, it provides 321.46 calories and 17.63 g of protein, or 35% of the Daily Value. It is a good source of calcium, vitamin A and vitamin C. Worth noting per serving: sodium at 595.99 mg (26% of the Daily Value) and saturated fat at 6.97 g (35% of the Daily Value). It contains Eggs, Milk, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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The calculation evaluates nutrients, calorie density, processing level, and how well the food supports your selected health goal. Protein, fiber, vitamins, minerals and other beneficial nutrients can strengthen the score. High amounts of sodium, saturated fat, added sugar and other nutrients may lower it.
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