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This healthy breakfast casserole is the perfect back to school breakfast idea! Breakfast is the most important meal of the day. You’ve heard that before. I know my Mom told me that every morning as I was growing up, and I’ve passed that bit of wisdom on to my kids too. But, it’s definitely not always easy on busy mornings.
Healthy Breakfast Casserole
Studies show that kids who eat breakfast do better in school than kids that don’t. That makes sense to me for not only kids but adults too. After all, you can’t run your car for long on an empty tank of gas. I know on my busiest days it can be really tempting to just grab a pastry or something high in carbs. I know it’s not a great idea, but when you’re pressed for time it happens.
This healthy breakfast casserole doesn’t take long at all to prepare especially if you do all of the chopping and grating ahead of time. While we usually use just vegetables and cheese in ours, you can definitely add leftover ham, bacon or sausage if you want to. Just be sure that you cook them the night before to save time in the morning.
If you want a light breakfast casserole, leave out the meat and instead add spinach, frozen broccoli, chopped red and green peppers, and a handful of mushrooms.
Healthy breakfast casserole make ahead tip
To save time in the morning, make sure you do the meal prep the night before. I chop the vegetables and put them in the refrigerator in a plastic container. I also make sure to shred the cheese ahead of time and store that in the refrigerator. I don’t buy shredded cheese at the store because they coat the cheese to prevent it from sticking. It only takes a few minutes to shred cheese if you use a food processor.
Of course, you can serve this healthy breakfast casserole with hash browns and call it dinner if you want to.
Yields 1 casserole
This healthy breakfast casserole recipe is a family favorite for busy mornings.
15 minPrep Time
25 minCook Time
40 minTotal Time
- 2 tsp olive oil
- 8 ounces diced mushrooms
- 1 cup chopped peppers
- 12 eggs
- 2 tbsp milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup shredded cheese
- Preheat oven to 350 degrees. Spray casserole pan with cooking spray and set aside.
- Put olive oil in skillet over medium heat and cook peppers and mushrooms for 3-4 minutes.
- Crack 12 eggs and pour into large bowl. Whisk together with milk.
- Add vegetables to bowl with eggs and milk. Add salt and pepper.
- Pour into oiled pan. Sprinkle the cheese on top.
- Cook for 20-25 minutes or until knife comes out clean.
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.