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
Easy Breakfast Egg Casserole whole pan one piece out

Easy Breakfast Egg Casserole

  • Author: Maryea
  • Total Time: 1 hour
  • Yield: 12 servings 1x


This is an easy and healthy Breakfast Egg Casserole that works equally well as a holiday or meal prep breakfast. It’s filled with protein and veggies!


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


  1. Preheat the oven to 350 degrees.
  2. Spray a 9X13 inch baking dish with cooking oil.
  3. In a medium skillet, heat the oil over medium heat. Add the vegetables and sprinkle with salt and pepper. Sauté until softened, about 5 minutes. Transfer the vegetables to the baking dish and spread them out evenly.
  4. In a large bowl, whisk together the eggs, half and half, salt, and garlic powder.
  5. Pour the egg mixture over the vegetables.
  6. Bake, uncovered, in the preheated oven for 25 minutes. Add the cheese to the top of the casserole and continue baking another 10-15 minutes, until the cheese is melted a knife inserted into the center comes out clean.
  7. Allow to cool before slicing and serving. Enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: breakfast recipes
  • Method: oven
  • Cuisine: American


  • Serving Size: 1/12 of recipe
  • Calories: 158
  • Sugar: 2.3 grams
  • Fat: 11.2 grams
  • Saturated Fat: 4.9 grams
  • Carbohydrates: 4.4 grams
  • Fiber: 0.8 grams
  • Protein: 9.7 grams

Keywords: Breakfast Egg Casserole