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Veggis Breakfast Casserole (Easy, Cheesy, and Actually Worth Waking Up For)

This veggie breakfast casserole is packed with eggs, cheese, and colorful vegetables, baked into one cozy, sliceable situation that feeds a crowd and doesn’t require you to stand at the stove flipping anything. You prep it, bake it, and suddenly you’re the person who “made brunch.”
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 7 people
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 large eggs
  • 1 ½ cups milk
  • 2 cups shredded cheese cheddar, mozzarella, or a blend
  • 3 cups chopped vegetables see options below
  • 3 cups cubed bread day-old preferred
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
Vegetable Options (mix and match):
  • Bell peppers
  • Spinach
  • Mushrooms
  • Onions
  • Zucchini
  • Broccoli
Optional:
  • ½ teaspoon dried herbs Italian seasoning or thyme
  • Red pepper flakes if you want a little kick

Method
 

Step 1: Prep the Oven and Dish
  1. Preheat your oven to 375°F.
  2. Grease a 9x13-inch baking dish. Do not skip this unless you enjoy scraping baked egg off glass like it’s a personality trait.
Step 2: Cook the Vegetables
  1. This step matters more than people think.
  2. If you’re using vegetables with a lot of moisture (mushrooms, zucchini, spinach), sauté them in a pan for 5–7 minutes until softened and any excess liquid cooks off.
  3. Why? Because watery casserole is not the goal.
  4. Let them cool slightly.
Step 3: Build the Base
  1. Spread the cubed bread evenly in the prepared baking dish.
  2. Top with the cooked vegetables, then sprinkle the cheese over everything.
  3. You’re building layers. We’re being intentional.
Step 4: Make the Egg Mixture
  1. In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until smooth.
  2. Pour the mixture evenly over the bread and vegetables.
  3. Press everything down gently so the bread absorbs the liquid. This is how you get that soft, custardy texture instead of dry chunks.
Step 5: Bake
  1. Bake uncovered for 40–45 minutes, or until the center is set and the top is lightly golden.
  2. If it starts browning too quickly, loosely cover with foil for the last 10 minutes.
Step 6: Rest (Yes, You Have To)
  1. Let the casserole sit for 10–15 minutes before slicing.

Notes

Use sturdy bread.
Soft sandwich bread works, but slightly stale or crusty bread holds texture better.
Don’t skip cooking watery veggies.
This is the difference between a perfect casserole and a soggy situation.
Season enough.
Eggs need salt. Don’t be shy.
Let it rest before cutting.
If you slice too early, it won’t hold its shape.