Breakfast Casserole

- 6 large eggs - 1 cup milk (dairy or non-dairy) - 1 teaspoon salt - 1/2 teaspoon black pepper

Start your mornings with a savory breakfast casserole that's both quick and easy to make! This delicious recipe is packed with eggs, cheese, and fresh veggies, perfect for families or meal prep. Discover the step-by-step guide, tips for perfect texture, and fun variations to suit your taste. Ready to whip up this delightful dish?

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Ingredients

6 large eggs

1 cup milk (dairy or non-dairy)

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

1 cup fresh spinach, chopped

1/2 cup crumbled feta cheese

1 cup diced tomatoes (fresh or canned)

1/2 cup diced bell peppers (any color)

1 cup cubed bread (day-old bread works well)

1/2 cup shredded mozzarella cheese

Instructions

Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish with cooking spray or olive oil.

In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and dried oregano until well combined.

Stir in the chopped spinach, crumbled feta cheese, diced tomatoes, and bell peppers into the egg mixture.

Add the cubed bread to the mixture and gently fold everything together until the bread is coated.

Pour the entire mixture into the prepared baking dish, spreading it evenly.

Sprinkle the shredded mozzarella cheese on top of the casserole.

Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is golden brown.

Allow the casserole to cool for about 5-10 minutes before slicing into portions.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

- Presentation Tips: Serve warm, garnished with fresh parsley or basil. A dollop of sour cream or Greek yogurt on top adds an extra layer of creaminess.