My Sunday Morning Secret
I love a lazy Sunday. The sun comes in my kitchen window. It is the perfect time for this casserole. I make it the night before. Then I just pop it in the oven.
My grandkids call it “Grandma’s Confetti Cake.” But it is not a cake! It is full of eggs and veggies. I still laugh at that. The best part? It makes the whole house smell like home. Doesn’t that smell amazing?
Why This Dish Matters
This matters because it is a hug on a plate. It feeds a crowd with no fuss. Everyone gets their veggies first thing. That is a win for any parent.
It also matters because it saves your morning. You can talk to your family. You are not stuck at the stove. I learned that the hard way with my own busy kids!
A Little Story for You
Once, I used a green pepper instead of red. My grandson Leo made a face. He said it looked like Christmas. Now we use red pepper for color. It makes him smile.
That is the fun of cooking. You can change things. Use what you have. No spinach? Try kale. The recipe is your friend. What vegetable would you add to yours?
Let’s Get Cooking
First, cook your onion and pepper. That sizzle is a happy sound. Then add the zucchini and spinach. The pan gets so colorful!
Mix everything in a big bowl. The eggs, milk, cheese, and hash browns. *Fun fact: Those frozen hash browns save you so much time. No grating needed!* Stir it all together. It looks messy, but that is okay.
Your Turn in the Kitchen
Pour your mix into the dish. Slide it into the hot oven. Now, wait for the magic. It puffs up and turns golden. Let it rest for five minutes after. This keeps it from falling apart.
Do you like a softer or crispier top? I like mine a little crispy. Tell me which you prefer. And please, share a picture if you make it. I would love to see your “confetti cake.”
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow onion | 1 small | Diced |
| Red bell pepper | 1 | Diced |
| Zucchini | 1 | Diced |
| Baby spinach | 1 cup | Chopped |
| Frozen hash browns | 2 cups | Thawed |
| Olive oil | 1 tablespoon | |
| Eggs | 8 large | |
| Milk | ½ cup | Dairy or non-dairy |
| Salt | 1 teaspoon | |
| Black pepper | ½ teaspoon | |
| Garlic powder | ½ teaspoon | |
| Cheddar cheese | 1 cup | Shredded |
| Mozzarella cheese | ½ cup | Shredded |
| Cooking spray | as needed |
My Cozy Morning Casserole
Good morning, sunshine! Let’s make a breakfast hug in a dish. This casserole is my weekend favorite. It’s full of colorful veggies and gooey cheese. I love how it makes the whole kitchen smell like home. It reminds me of my grandkids running in, asking what’s for breakfast. Doesn’t that smell amazing? Let’s get started together.
Step 1: First, turn your oven on to 375 degrees. Grease your big baking dish lightly. This stops everything from sticking. I use the spray, but a little butter works too. My dish is old and chipped, but I love it. It has seen many family meals.
Step 2: Now, let’s wake up those veggies! Heat your oil in a pan. Toss in the onion and red pepper. Listen to that gentle sizzle. It’s a happy sound. After a few minutes, add the zucchini and spinach. (A hard-learned tip: don’t cook the spinach too long. Just until it wilts and says hello!)
Step 3: Crack your eggs into a big bowl. Add the milk and your spices. Whisk it all up until it’s nice and smooth. I still laugh at that time I forgot the garlic powder. It just wasn’t the same! Now, stir in the cheeses, hash browns, and your cooked veggies.
Step 4: Pour your mixture into the waiting dish. Spread it out evenly. Slide it into the warm oven. Now, the waiting begins! It bakes for about 35-40 minutes. You’ll know it’s done when the top is golden. How can you tell the eggs are fully set? Share below!
Step 5: Patience, my dear! Let it sit for five minutes after baking. This lets everything settle. Then, cut yourself a big, warm square. Serve it right away. It’s perfect for a lazy Saturday. I hope it brings a smile to your table.
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Breakfast, Brunch
Let’s Mix It Up!
This recipe is like a friendly base. You can play with it! Here are three fun twists I’ve tried over the years. Each one tells a different story.
The “Clean Out the Fridge” Version: Swap in any veggies you have. Mushrooms or broccoli work wonderfully.
The “Little Kick” Version: Add a diced jalapeño with the onions. Use pepper jack cheese instead of mozzarella.
The “Fancy Brunch” Version: Use sweet potatoes instead of hash browns. Top with crumbled bacon after baking.
Which one would you try first? Comment below!
Serving It With Style
A warm slice is wonderful on its own. But I love to make a little plate. For a side, try fresh fruit or simple buttered toast. A dollop of salsa or sour cream on top is delicious. It adds a cool, creamy touch.
For drinks, orange juice is a classic partner. It’s bright and sweet. For the grown-ups, a mimosa feels like a celebration. Just a little bubbly with that juice. Which would you choose tonight?
Keeping Your Casserole Happy in the Fridge and Freezer
This casserole is a great friend to have on hand. Let it cool completely after baking. Then cover it tightly. It will be good in your fridge for about four days.
You can also freeze it for later. I cut the baked casserole into single pieces. I wrap each piece in foil. Then I put them all in a freezer bag. This way, you can grab just one serving. I remember doing this for my grandson’s early hockey practices.
To reheat, warm a slice in the microwave. Or put a frozen piece in the oven at 350°F until hot. Batch cooking like this saves your morning. It means a good breakfast is always ready for you. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Casserole Troubles
Sometimes our cooking needs a little help. Here are three common issues. First, a soggy bottom. This happens if the hash browns are still frozen. Make sure they are thawed and patted dry. It makes the texture just right.
Second, the eggs not setting. Your oven might run cool. I once served a wobbly casserole! Now I check it at 35 minutes. A knife should come out clean from the center. Getting it set matters for both safety and a nice slice.
Third, bland flavor. Do not skip the salt and seasonings. They wake up all the vegetables and eggs. Taste your egg mixture before adding the veggies. Good flavor makes everyone smile. Which of these problems have you run into before?
Your Breakfast Casserole Questions, Answered
Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your hash brown package to be sure.
Q: Can I make it ahead? A: Absolutely. Assemble it the night before. Cover and refrigerate. Bake it in the morning.
Q: What are easy ingredient swaps? A: Use any cheese you like. Try broccoli instead of zucchini. Use any color bell pepper.
Q: Can I make a smaller batch? A: Yes. Halve all the ingredients. Use an 8×8 inch baking dish. Bake time may be a little less.
Q: Any optional tips? A: A *fun fact*: adding a sprinkle of paprika on top makes it pretty and adds a tiny kick. Which tip will you try first?
From My Kitchen to Yours
I hope this recipe finds its way to your table. It is simple, cozy, and full of good things. I love knowing you are cooking in your own kitchen.
If you make it, I would love to see. Your photos make my day. You can share them with our cooking community. Have you tried this recipe? Tag us on Pinterest!
Thank you for letting me share this with you. Happy cooking!
—Anna Whitmore.
Easy Vegetable Breakfast Casserole Recipe
Description
Wake up to a hearty, healthy Vegetable Breakfast Casserole! Easy make-ahead recipe packed with eggs, cheese, and fresh veggies for a crowd-pleasing brunch.
Ingredients
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray to ensure easy removal and prevent sticking.
- Heat olive oil in a skillet over medium heat. Add diced onion and red bell pepper, sautéing for 3 to 4 minutes until softened. Add diced zucchini and cook for an additional 2 to 3 minutes. Stir in chopped spinach and cook until just wilted, then remove the skillet from heat.
- In a large bowl, whisk together eggs, milk, salt, black pepper, and garlic powder until well combined. Add shredded cheddar and mozzarella cheeses, thawed hash browns, and the sautéed vegetable mixture. Stir thoroughly to blend all ingredients evenly.
- Pour the combined mixture into the greased baking dish, spreading it evenly. Bake in the preheated oven for 35 to 40 minutes, or until the eggs are fully set and the top is golden brown.
- Allow the casserole to rest for 5 minutes after baking to let it set. Slice into portions and serve warm for a delicious and nourishing breakfast.
Notes
- For a make-ahead option, assemble the casserole the night before, cover, and refrigerate. Bake in the morning, adding a few extra minutes to the cooking time if needed.
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