Ah, nothing like breakfast casserole for dinner right? It’s easy to throw together and hands off while it cooks. When i’m not sure what to make for dinner, I almost always have eggs and some vegetables that need to be used before they spoil. So a veggie breakfast casserole is perfect to make on a weeknight for an easy dinner. Or even as meal prep on Sunday to feed you the rest of the week! I’d classify this as a dump dinner, because what I put in it changes all the time. I literally dump whatever I have in it. You can even add meat; sausage, bacon, leftover chorizo. Anything you’d like, really! It’s such a custom recipe that I think anyone could really make this their own. Below i’ve written out what I typically add in mine as a baseline, but feel free to add or remove any veggie or meat and pour a cup of tea to go along with it!
1/4 cup unsweetened almond milk
1 tsp kosher salt (Diamond Crystal preferably)
1/2 tsp pepper
1/4 tsp red chili flakes
1/2 tsp dried thyme
1/4 tsp paprika
2 tbs nutritional yeast (optional)
1 cup spinach leaves
1/2 white onion, finely diced
1 small bell pepper, finely diced
1 tsp lemon juice
1 tbs extra virgin olive oil or 1 tbs melted ghee or butter
Other Add Ins: Chopped broccoli florets, shredded carrots, bacon bits, fried chorizo, finely ground cooked sausage, kale, diced tomatoes, 1/2 cup Parmesan cheese, finely diced sweet potatoes (steamed), etc.
- Preheat your oven to 400 degrees and lightly grease a small baking pan (I used an 8×8, but if you use a larger casserole dish it will spread thinner and cook quicker in the oven). If you haven’t already, chop any vegetables you intend to add into the mix. Save for the spinach, I typically add the leaves in whole, but do as you’d like!
- In a bowl, whisk the milk, eggs, and spices together and then fold in the chopped vegetables. Pour into the casserole dish.
- Bake for 35-45 min, until a knife comes out clean in the middle. Cook time depends on the depth of your casserole dish and your oven. I stick it in for 40 min, test the middle and cook in additional 5 min increments if needed. Allow to cool before cutting and serve with hash browns, hot sauce, whatever your fancy!