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Easy & Energizing Breakfast Egg Casserole

Easy & Energizing Breakfast Egg Casserole

This healthy breakfast is the perfect way to start off a hectic day of shopping and holiday prep! It can be prepared in advanced and then baked before serving.


  • 2 cups of spinach, roughly chopped
  • 1 cup cherry or grape tomatoes, halved or quartered
  • ½ small green pepper, diced
  • ½ small red onion, diced
  • 2-3 cloves garlic, minced
  • 1-2 tablespoons olive oil
  • 8 large eggs
  • 1/4 cup of milk
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried basil
  • 2/3 cup shredded parmesan cheese


  1. Preheat oven to 350 degrees. Spray a pie plate or square baking dish with cooking spray. Heat olive oil in large frying pan over medium heat. Add garlic and onions and saute until onions begin to soften and turn translucent– about 8 minutes. Add green pepper and tomatoes and cook for 3 minutes. Add spinach and cook briefly, until spinach is completely wilted. Remove from heat and set aside.
  2. Whisk together the eggs, milk, basil, salt and pepper. Fold in the vegetable mixture and cheese. Pour into baking dish and bake until edged are golden brown and center is set – about 30 -35 minutes. Serve warm with a side of sliced fruit.

TIP: You can prepare this ahead of time if desired. Just cool the vegetables completely before adding to the egg mixture. Cover the baking dish tightly with plastic wrap and refrigerate up to 24 hours before baking.


This article appeared in the December 2023 edition of the HealthPerks newsletter.

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