This Easy Breakfast Egg Casserole is a perfect breakfast for Christmas, or any holiday or family gathering. It’s even great for a healthy meal prep breakfast. You’ll want this recipe in your saved collection!

This post is in partnership with Ohio Poultry Association. All opinions are my own.

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This recipe is the perfect combination. It’s easy. It’s healthy. It will feed a crowd OR work as a make-ahead meal prep breakfast.

Which means it’s perfect for Christmas AND will bring you into the New Year with those healthy goals staying in check.

Oh, and it’s delicious.

Want to help your kids (and you?!) add vegetables to their breakfast? This Easy Breakfast Egg Casserole is just what you need. Eggs and cheese are an amazing vehicle for sneaking some extra veggies in.

Let’s face it. We allll need more veggies in our life.

Vegetables aren’t the only thing bringing nutritional value to this easy Breakfast Egg Casserole. Nope. EGGS are the main ingredient and they are nutritional powerhouses.

Why Eggs Should Be The Star of Your Holiday Breakfast

Healthy and delicious collide when it comes to eggs. Doesn’t that make them the perfect choice for your holiday breakfast?

Eggs are one of the most important ingredients in your holiday recipes! They add moisture, color, flavor, and nutritional value.
One egg contains 6 grams of high-quality protein, which will keep you full and energized, not sluggish, throughout the day!
Eggs are one of the few foods that are a naturally good source of vitamin D.
One large egg has 13 essential vitamins and minerals. 13!

Tips for Making a Delicious Breakfast Egg Casserole

Chop your vegetables into small pieces. This helps with keeping the egg and vegetable ratio perfect with each bite.
Precook the vegetables to ensure they are fully softened.
Pour the egg mixture on top of the vegetables mixture. This helps the egg mixture soak into the ingredients and ensures the dish is moist and delicious.

Breakfast Egg Casserole Ingredients

This recipe has a short ingredient list and it’s easy to make. That’s a win! I’ll admit I chose my vegetables based on having a festive red and green color for Christmas. You can easily substitute other vegetables, just keep the ratios the same.

12 large eggs
1 cup chopped onion
1 cup chopped red bell pepper
1 1/2 cups chopped broccoli florets
1 cup red bell pepper
1 cup half and half or whole milk*
1 cup shredded sharp cheddar*
1 teaspoon salt
1 teaspoon garlic powder

*non-dairy milk and cheese can be substituted to make this a dairy-free breakfast casserole.

Can I Make My Easy Breakfast Egg Casserole Ahead of Time?

Glad you asked! The answer is yes, yes you can. There are a couple of different suggestions I have based on your needs.

You can prepare the casserole the night before you want to bake it. Just cover it tightly after you prepare it to the point in the recipe where it is ready to bake and refrigerate it overnight. The next morning, uncover and bake it. You will need to add a few minutes to the baking time since you’re starting with a cold casserole.
You can bake the casserole and then freeze it. You can freeze it whole if you’re preparing this for a holiday breakfast. Just prepare the casserole as directed, allow it to cool, and then cover it tightly in the baking dish. When you’re ready to bake it, pull it from the freezer and add 15-20 minutes to the baking time.
For a meal prep breakfast, cut the Breakfast Egg Casserole into individual servings. Store in the refrigerator and heat in the microwave over several days OR freeze the individual servings to reheat as needed.

I hope you love this versatile casserole as much as I do!