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.

Make Ahead Veggie Breakfast Casserole Recipe | Little Spice Jar (7)

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


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.

Why is my breakfast casserole soggy? ›

Your vegetables could be to blame

According to Allrecipes, the vegetables you selected are the most common culprit for your watery casserole, due to the high percentage of moisture that some of them contain in their raw form which seeps out as they cook down in your dish.

Do you freeze breakfast casserole before or after baking? ›

Cover the casserole and store it (unbaked) in the refrigerator overnight or up to one day. Bake in the morning, according to recipe instructions. To freeze breakfast casserole prepare the recipe and add to your pan. Cover well with plastic wrap and then tinfoil and freeze for 2-3 months.

Can I bake an egg casserole and reheat it? ›

Bake the casserole for only 30 minutes. Cool to room temperature. Wrap tightly with foil or plastic wrap and refrigerate overnight, then reheat in a 375 F oven for 30 minutes the next morning until the casserole is browned and heated through.

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

Yes, you can. Raw eggs are fairly stable in the freezer, especially when beaten or mixed with other ingredients. Check to see what else is in the casserole, though.

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

Putting a casserole together a day or so before baking ensures that everything is ready to go when dinner time rolls around. That means no rushing at the last minute. Along with greater convenience, making a casserole ahead of time also results in a richer, deeper taste.

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

The version written below with sausage, mushrooms, bell peppers, spinach, and cheddar cheese is generally the most popular with guests. You can assemble the entire dish and refrigerate for up to 24 hours before baking.

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.

Why do you have to refrigerate breakfast casserole overnight? ›

The casserole is covered and refrigerated overnight to allow the liquid ingredients to be absorbed into the bread. This is a perishable mixture and should be cooked the morning or day after assembly. Bake in an oven set no lower than 325 °F. Most recipes suggest 350 °F.

Can you refrigerate a breakfast casserole 2 days ahead? ›

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.

Can you bake two breakfast casseroles at the same time? ›

Can I cook two casseroles in the oven at the same time? Of course you can, put them in side by side, midway through cooking turn them both around, if you can't get them side by side put one on top rack and one on the bottom rack, midway through cooking switch racks and turn them around.

How do you know when breakfast casserole is done? ›

However, when it comes to knowing definitively that your casserole is done, Kitchen Seer states there is really only one way: A food thermometer. You will need to ensure the internal temperature is at a minimum of 165 degrees F. If you don't have a thermometer, it may be time to invest in one.

Why is my egg casserole not done in the middle? ›

High heat cooks the outside faster than the inside, leaving the middle uncooked. Reducing the temperature distributes heat more evenly, allowing the middle to cook through. If uncooked in the center then cover at the same temperature and ad 15 minutes before checking again.

Can you make a casserole with raw egg and leave it uncooked overnight in fridge? ›

Yes! You can assemble this casserole the night before, wrap it tightly and then refrigerate until the next morning. Then, bake according to recipe directions.

How long to cook a casserole that has been refrigerated? ›

Plan 15 to 20 minutes additional heating time for the refrigerated cold casserole. Heat until it's hot and steamy throughout (165 °F as measured by a food thermometer).

Do you cover a casserole with foil when baking? ›

The best way to bake a casserole can depend on the specific recipe you are using, but generally speaking, covering the casserole with foil for part of the cooking time can help the food cook evenly and prevent it from drying out.

Should you cover casserole with aluminum foil? ›

Loosely placing or tenting a sheet of foil over a dish can prevent the top from browning while the rest of your dish continues to bake. If you're looking to create more steam in the baking process, sealing the dish tightly with a foil lid will do the trick.

Should you put a lid on a casserole? ›

A tight-fitting lid on your casserole dish ensures the dish doesn't lose moisture during the long cooking process.

How long should a casserole be in the oven for? ›

The time a casserole takes to cook will vary from 2-2½ hours for chuck, blade and thick flank, up to 4 hours for shin, leg and neck. Pork cuts for braising and casseroling normally take 1½ hours, and lamb much the same.


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