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Leftover Veggie and Cheese Breakfast Egg Casserole

This breakfast casserole is a versatile, baked dish that transforms leftover vegetables, cheese, and bread into a warm, hearty meal. The eggs create a custardy texture that firms up as it bakes, resulting in a golden, slightly crispy top with a soft interior. Perfect for making ahead and enjoying a comforting start to the day.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 8 large eggs preferably farm-fresh for richness
  • 1 cup milk whole milk works best, but almond or oat milk are good substitutes
  • 1 cup cheese shredded cheddar, mozzarella, or feta
  • 2 cups leftover bread cubed or torn into bite-sized pieces
  • 1 cup leftover vegetables roasted peppers, sautéed spinach, or other cooked veggies
  • 1 tablespoon fresh herbs chopped parsley or chives
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon smoked paprika or cayenne optional, for added depth

Equipment

  • 9x13 inch baking dish
  • Whisk
  • Large mixing bowl
  • Sharp knife or crumbling tool
  • Spatula or spoon
  • Oven thermometer (optional)

Method
 

  1. Preheat your oven to 180°C (350°F) and lightly grease your baking dish with butter or oil.
  2. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and smoked paprika until the mixture is smooth and slightly frothy, about 30 seconds.
  3. Spread the cubed bread evenly into the prepared baking dish, creating a base layer.
  4. If using raw vegetables, sauté them lightly in a pan until tender and water evaporates, about 5 minutes, then layer them over the bread.
  5. Sprinkle your choice of shredded cheese evenly over the bread and vegetables, then scatter chopped herbs on top for freshness.
  6. Pour the egg mixture evenly over the layered ingredients, pressing down gently with a spatula to ensure everything is soaked.
  7. Let the casserole sit for 10 minutes to allow the bread to soak up the custard, or proceed directly to baking if in a hurry.
  8. Bake in the preheated oven for 35-40 minutes, until the top is golden brown and crispy, and the center is set but still slightly jiggly.
  9. Remove from the oven and let rest for 5-10 minutes; this helps the casserole firm up and makes slicing easier.
  10. Slice into squares, serve warm, and enjoy the comforting, cheesy, veggie-filled breakfast.