Easy & Comforting Vegetable & Feta Breakfast Casserole Everyone Will Love

Let me guess. You want a breakfast that feels cozy, tastes amazing, and doesn’t require you to wake up at dawn flipping pans like a short-order cook. Same. That’s exactly why I keep coming back to this Vegetable & Feta Breakfast Casserole. It saves my mornings, feeds a crowd without drama, and somehow still feels a little fancy. FYI, this recipe works whether you plan a relaxed weekend brunch or prep breakfasts for the week ahead. I first made this casserole on a lazy Sunday when friends showed up earlier than expected (rude, but forgiven). I tossed veggies, eggs, and feta together, baked everything in one dish, and boom—instant hero status. Since then, this healthy breakfast casserole has become my go-to for brunch gatherings, meal prep weeks, and those “I can’t think before coffee” mornings. What makes this recipe special? It balances flavor and nutrition without trying too hard. The veggies add freshness, the eggs bring protein, and the feta cheese adds that salty bite we all secretly crave. Plus, you can prep it as a breakfast casserole make ahead or even turn it into a breakfast casserole overnight. Who doesn’t love a breakfast that basically cooks itself? 🙂 If you need breakfast ideas for a crowd, crave a savory breakfast casserole, or want something that works for meal prep, you’re in the right place. Ready to bake smarter, not harder?

Ingredients

• 10 large eggs – fresh eggs make the texture fluffy and rich
• 1 cup crumbled feta cheese – salty, tangy, and totally essential
• 1 ½ cups diced bell peppers – use a colorful mix for extra flair
• 1 cup chopped spinach – fresh or frozen (thawed and drained)
• 1 small onion, diced – yellow or red both work well
• 1 cup shredded zucchini – squeeze out excess moisture
• ½ cup milk – dairy or unsweetened plant-based
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• ¼ teaspoon chili flakes (optional) – for a gentle kick

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Heat olive oil in a skillet over medium heat. Sauté the onion and bell peppers for 3–4 minutes until softened.
3. Add zucchini and spinach to the skillet. Cook for another 2 minutes, then remove from heat.
4. In a large bowl, whisk the eggs, milk, salt, pepper, oregano, and chili flakes.
5. Stir the cooked vegetables into the egg mixture.
6. Fold in the feta cheese gently. IMO, don’t overmix—you want pockets of feta.
7. Pour everything into the prepared baking dish.
8. Bake uncovered for 35–40 minutes, until the center sets and the top turns lightly golden.
9. Let the casserole rest for 10 minutes before slicing. Trust me, patience pays off.

Variations

This vegetarian breakfast casserole loves flexibility. You can tweak it based on mood, fridge contents, or whatever you forgot to grocery shop for.

• Hashbrown Base: Add a layer of shredded hashbrowns for an overnight breakfast casserole with hashbrowns. It turns extra hearty.
• Mediterranean Twist: Add olives, sun-dried tomatoes, and a pinch of thyme.
• Dairy-Free Option: Swap feta for a plant-based alternative and use almond milk.

Serving & Tips

I usually serve this egg and vegetable breakfast bake with fresh fruit or a simple green salad. It balances the richness and makes brunch feel intentional, not accidental. Want carbs? Toast or warm pita works beautifully.

For storage, refrigerate leftovers in an airtight container for up to 4 days. This makes it perfect for breakfast casserole for meal prep. You can also freeze individual slices and reheat them on busy mornings. Ever wondered why future-you always appreciates meal prep? Because morning-you barely functions.

Hosting brunch? Bake this the night before, refrigerate, and reheat gently in the oven. That’s why people love a breakfast casserole overnight. Less stress, more coffee time.

Final Thoughts

This Vegetable & Feta Breakfast Casserole feels like that reliable friend who always shows up on time. It tastes great, adapts easily, and doesn’t demand constant attention. I’ve served it at family brunches, weekday mornings, and casual gatherings, and it never disappoints. If you want easy brunch ideas or healthy brunch recipes that don’t feel boring, this one deserves a spot in your rotation. Now tell me—are you making it for guests or secretly hoarding it for yourself? :/

FAQs

Can I make this breakfast casserole ahead of time?

Yes, absolutely. This recipe works perfectly as a breakfast casserole make ahead. Assemble everything, cover it tightly, and refrigerate overnight before baking.

Is this considered a healthy breakfast casserole?

Yes. It packs protein, vegetables, and healthy fats without relying on heavy processed ingredients. You control the salt and fat levels easily.

Can I freeze this casserole?

You can freeze it after baking. Slice it first, wrap portions individually, and freeze for up to two months. Reheat in the oven or microwave.

What makes this a good brunch casserole recipe?

It feeds a crowd, looks great on the table, and tastes even better the next day. Plus, it fits both casual mornings and special occasions without effort.