Make Ahead Veggie Breakfast Casserole Recipe | Little Spice Jar (2024)

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A super simple veggie loaded breakfast casserole that’s easily customizable! I loaded mine with shredded potatohash browns, tons of fresh veggies, and a big dash of hot sauce! You can add crumbled sausage, shredded chicken, or anything else you please!

Make Ahead Veggie Breakfast Casserole Recipe | Little Spice Jar (1)


I am so excited to be bringing you one of my all-time favorite breakfast casseroles. It’s loaded with shredded potato hash browns and tons ofsauteéd spinach, bell peppers, and mushrooms. Not only is it a cinch to whip up, but it’s also totally customizable! Be it sausage, ground chicken/turkey, shredded rotisserie chicken, or meatless – with tons of veggies like I made it. The options are endless.

Once you’ve got your protein picked out, grab your favorite cheese and start shredding.Mozzarella, swiss, and sharp cheddar are just some of the cheeses that will pair well with this casserole.

BUT BUT BUT! More reasons to make it –> you can MAKE IT AHEADand just bake it off in the morning. How good would this be for Halloween, Thanksgiving, or Christmas breakfast? A nice hearty and veggie loaded casserole that’ll keep you and the little ones going all day long.

How to make a veggie breakfast casserole:

Make Ahead Veggie Breakfast Casserole Recipe | Little Spice Jar (2)

I kind of debated whether I should actually call this a ‘breakfast casserole recipe’ as it’s more of a guideline that can easily be adapted to yourfamily’s breakfast casserole needs.

Did I mention it makes a ton? Like 10-12 servings! The hubby and I enjoyed this casserole for a couple of days but it’s one of those that actually tastes better with time. And yeah, you bet it was dinner the next day. But loaded with veggies and eggs, it’s hearty and keeps you full for hours afterward.

I spiced mine up with a whole ¼ cup of Franks hot sauce. And it gave the casserole so much flavor. If you’ve got little ones, you can cut the hot sauce back to a couple oftablespoons or leave it out altogether. But even with the ¼ cup added into the breakfast casserole, I still splashed on a little more before gobbling it down!

Make Ahead Veggie Breakfast Casserole Recipe | Little Spice Jar (3)

Let’s talk about the breakfast casserole recipe.

It’s super simple, I promise.

I sautéed the veggies separately in a skillet before layering them in. If you decide to use any kind of protein, just sauté it before adding it into the casserole.

So it starts like this – just spray a 9×13 casserole dish down with a good coating of cooking spray. We want the hash browns on the bottom to get nice and colored. Then add in the hash brown, pack them in firmly. Next, whisk the eggs, salt and pepper, milk, and if you’re using it, hot sauce, in a bowl and set it aside. Saute and add your protein +veggies on top of the potatoes and drizzle on your egg mixture. Top it with your favorite cheese and that’s it! Let it all bake up for 45 minutes and you’ve got a perfect breakfast casserole that’s great for brunch or lazy Saturday mornings.

Sometimes I like to assemble the casserole from the night before and let it come to room temperature for about 20 minutes while I enjoy a cup of coffee and bake it off in the morning.

Lazy Saturday morning breakfasts are my favorite part of the whole week.

Make Ahead Veggie Breakfast Casserole Recipe | Little Spice Jar (4)

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Yield: serves 10-12

Veggie-Loaded Breakfast Casserole

Prep Time20 minutes

Cook Time45 minutes

Total Time1 hour 5 minutes

A super simple veggie loaded breakfast casserole that's easily customizable! I loaded mine with shredded potato hash browns, tons of fresh veggies, and a big dash of hot sauce! You can add crumbled sausage, shredded chicken, or anything else you please!

Make Ahead Veggie Breakfast Casserole Recipe | Little Spice Jar (5)


  • 2 tablespoons oil
  • 8-10 mushrooms, sliced
  • 2 teaspoon minced garlic
  • ½ red onion, diced
  • 2 bell peppers, diced
  • 2 cups packed baby spinach, roughly chopped
  • 20 ounces shredded potatoes, thawed
  • 10 eggs
  • ⅓ cup half and half or milk (see notes)
  • ¼ cup hot sauce (more or less to taste)
  • salt and pepper
  • 1 cup shredded cheese (see notes)


  1. In a large skillet over medium heat, heat 1 tablespoon of oil. Add the mushrooms and sauté them for 4 minutes or until they start to brown. Add a small pinch of salt along withe onions and garlic and let cook for 2 minutes. Remove to a plate. Add the second tablespoon of oil, if needed, and sauté the peppers for 1 minute. Add in the baby spinach and allow it to wilt, remove from heat, set aside.
  2. Generously spray a 9x13 baking dish with nonstick cooking spray. Lay the shredded potatoes in the bottom of the dish and press to make sure they are spread out evenly. Add the veggies (both the mushrooms and the pepper mixtures) over the potatoes, set aside.
  3. Position a rack in the center of the oven and preheat the oven to 375ºF if you are baking the casserole immediately.
  4. In a large bowl, whisk together the egg, half and half, hot sauce, and a big pinch of salt and pepper. Pour the egg mixture over the prepared veggies. Sprinkle the cheese over the topand another small pinch of salt and pepper.
  5. Bake the casserole, uncovered, until the cheese melts, and the top gets in and golden, 45-50 minutes. Allow the casserole to cool for 10 minutes before slicing and serving.


  • TO MAKE AHEAD - prepare the casserole as directed, cover with plastic wrap and refrigerate overnight or as required (not to exceed 24 hours) and allow it to come to room temperature for 20 minutes before baking.
  • The half and half can be replaced with any nondairy milk such as almond, soy, cashew, etc.
  • OTHER ADD INS - I kept this recipe vegetarian, but you can certainly add in browned sausage, ground turkey/beef, shredded chicken or ham. The cheeses I recommend for this casserole are cheddar (mild or sharp), mozzarella, and pepper jack, or swiss).

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!


Make Ahead Veggie Breakfast Casserole Recipe | Little Spice Jar (6)

*Please note: the nutritional factscalculated are an estimate based on the ingredientsI’ve used.If you’d like a more accurate count, please calculate them using the ingredients/brands you’ve used to prepare the recipe. The nutritional factsprovided are for 1/12th of the recipe, assuming you use⅓ cup milk and cheddar cheese.

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Make Ahead Veggie Breakfast Casserole Recipe | Little Spice Jar (2024)


Why is my breakfast casserole soggy? ›

Incorrect oven temperature - Casseroles that are baked at an oven temperature that is too low may not cook evenly, resulting in a soggy top and a firm or crunchy bottom. Too much liquid - Casseroles that have too much liquid may not be able to absorb all of the moisture, leading to a soggy top.

Do I bake my casserole covered or uncovered? ›

Uncovering the foods promotes browning and crisping, and reduces the amount of liquid in the finished dish. If a casserole looks soupy when it's ready to bake, bake it uncovered unless the ingredients include pasta or rice, which absorb liquid.

Do you have to refrigerate breakfast casserole before cooking? ›

Success Tip: Refrigerate Overnight

During this time, the flavors mingle together and the bread has a chance to soak up some of the liquid and flavor. Wake up and all you have to do is slide it into the oven. If you're in a rush, I do recommend at least 30 minutes in the refrigerator before baking, if you can spare it!

How do you spice up a casserole? ›

Add fresh chilli and coriander to a simple casserole to spice it up. Always add hardy, fresh herbs such as bay leaves and rosemary at the beginning of cooking, and throw in lighter herbs, such as parsley and tarragon, at the end so they keep their flavour.

What are the main ingredients of this casserole? ›

In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...

How long can uncooked breakfast casserole stay in the fridge? ›

Remove from heat and add the cooked vegetable mixture to the sausage in the prepared casserole dish and roughly stir together to distribute mixture evenly. Set aside. You can either bake breakfast casserole immediately or cover the dish with plastic wrap or foil and refrigerate for up to 24 hours to bake later.

How many days will a breakfast casserole last in the fridge? ›

Most recipes suggest 350 °F. Bake until the center of the casserole reaches an internal temperature of 160 °F as tested with a food thermometer. After baking, any leftovers must be refrigerated within two hours and can be kept three to four days in the refrigerator or frozen for about three months.

How do you thicken breakfast casserole? ›

Whisk together equal parts cornstarch and cold water in a small bowl. Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness.

Can you make a casserole with raw eggs ahead of time? ›

Can You Make Egg Casserole Ahead of Time? This easy egg casserole is the perfect make-ahead breakfast. Simply combine the ingredients the night before and place the mixture in a prepared baking dish, then cover it tightly with storage wrap or foil. In the morning, bake the casserole according to the recipe.

Is it better to cook casserole the day before or? ›

Make-ahead meals (especially baked casseroles) are terrific because you can completely assemble them in advance and bake them just before serving. They're the ultimate comfort food as they come bubbling hot and delicious straight from the oven to the table to the delight of family and friends.

How do you know when breakfast casserole is done? ›

How do you know when breakfast casserole is done? Just stick a knife into the center of your egg casserole recipe after 55 minutes of baking. If it comes out clean, your baked egg casserole is ready!

Can I leave breakfast casserole out overnight? ›

The USDA recommends that cooked eggs and egg dishes should be refrigerated within 2 hours of cooking and consumed within 3-4 days.

Is it safe to eat cooked eggs left out overnight? ›

Cooked eggs and egg dishes may be refrigerated for serving later but should be thoroughly reheated to 165° F before serving. Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F.

What are 5 components of a casserole? ›

Let's talk anatomy: A standard dinner casserole usually includes a protein, a starch, a vegetable, a sauce (or other binding ingredient), and cheese. But making a casserole is not an exact science, and you can definitely break away from this formula. Check out some fun side-dish casseroles and desserts below!

What are five basic components of most casseroles? ›

According to food blog High Heeled Homemaker, your basic casserole requires five ingredients: a protein, starch, vegetable, sauce, and cheese. If you have those five ingredients in your casserole dish, congratulations; you just made a casserole, whether it's a beloved recipe or a concoction of your own creation.

What are the 4 parts of a casserole? ›

Not every single casserole has all of them, but as a rule of thumb, here's what to look for: a starch, a binding agent or sauce, and a protein or vegetable. Many casseroles also have both vegetables and proteins, as well as a crunchy element to give some textural contrast, and cheese.

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