Who doesn’t love breakfast? This easy breakfast casserole recipe is great for a simple and vegetarian breakfast, brunch, or even dinner! Cheesy eggs and colorful peppers make it both delicious and appealing, and it can bake during busy mornings while the family rushes to get ready. Serve this easy breakfast casserole recipe with fresh fruit and toast or muffins for a nutritious and delectable meal!

Any information in the post is for general information purposes only and is NOT medical advice. Please consult a healthcare professional for individual medical and nutrition advice.

My family loves breakfast food any time of day. Breakfast, brunch, or “brinner”, it’s always good! I try to ask for input from my kids for meal ideas, and my son’s most frequent dinner request (besides pizza, or course!) is “brinner.” And why not? Breakfast foods are usually cheap, nutritious, fast, and easy to make. If we can eat cold pizza for breakfast, surely some eggs would be OK for dinner, right?

Eggs are an incredibly versatile food, that sometimes get a bad rep. However, I like to include them during weekly meal plans as they are a cheap source of protein. Each egg contains about the same amount of protein as an ounce of meat at about half the cost. But, that’s not the only benefit of eggs. Eggs are also a source of many vitamins and minerals such as vitamin B12, folic acid, selenium and choline.

This recipe is quite adaptable and can be made in a variety of ways to accommodate different tastes. The cheddar cheese, for example, can be switched out for some Swiss, mozzarella, or feta. The peppers and onion can be omitted (for picky kids perhaps?) or even swapped for some spinach, mushrooms, tomatoes, or any combination of vegetables you prefer. Sometimes I will even add diced ham for a more savory flavor. I do, however, recommend against adding high fat meats such as bacon or sausage. In my personal experience, the dish becomes greasy and soggy, and is just not appetizing.

This is my favorite recipe to make for holiday mornings, like Christmas and Easter. I make the dish the night before, cover in foil, and store in the refrigerator until morning. Once morning comes this goes straight from the fridge to my (unheated!) oven. It’s a great way to provide a healthy, hot breakfast for my family while still being able to participate in the holidays. My kids prefer to have fresh fruit and muffins as side dishes, but toast works just as well. Leftovers? No problem! This reheats nicely for a quick breakfast on busy work or school mornings.

Easy Breakfast Casserole Recipe

Ingredients

• 12 whole, large eggs
• 1/3 cup skim milk
• 8 ounces shredded cheddar cheese
• 1/2 green pepper, diced
• 1/2 red bell pepper, diced
• 1/3 cup diced onion

Directions

1. Lightly grease a 9 x 13 pan, and add the peppers, onion, and cheese. Gently toss to mix and spread evenly in the pan.
2. In a large mixing bowl, combine eggs and milk and whisk together well.
3. Pour the mixture over the cheese and vegetables, then cover with aluminum foil
4. Bake at 325^o F for 70-80 minutes or until cooked throughout

Time Saving Tip: Use liquid eggs in place of whole eggs for faster preparation, omitting the milk. Simply read the directions on the container to determine the amount to use.

*Nutrition Information (About 8 servings per dish)

• 235 Calories
• 16.5 g Total Fat
• 8.5 g Saturated Fat
• 15 g Protein
• 309 mg Sodium
• 4 g Total Carbohydrate
• 0 g Fiber

*Nutrition information is approximate and based on the products that I buy in my home. Information will vary based on the products purchased in your home.