Veggie Breakfast Casserole

Packed with veggies and tons of protein plus cheese, of course. Easy to make for breakfast or to make ahead to heat up on those busy weekday mornings.

Prep time: 15 min  |  Cook time: 30-40 min  |  Total: 45-55 min



Olive oil

1 medium onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 cup sliced mushrooms

1 cup diced cherry tomatoes

12 eggs

¼ cup Hiland Dairy heavy cream (or Hiland Dairy Milk)

1 teaspoon kosher salt

½ teaspoon ground pepper

½ cup shredded mozzarella cheese



  1. Preheat the oven to 375 degrees. Spray a 9×13 baking dish with nonstick cooking spray and set aside.

  2. Heat a medium sized pan over medium heat and drizzle olive oil in the pan. Add the diced onion and cook for 2-3 minutes. Add the red and green bell peppers plus mushrooms to the pan. Cook for another 2-3 minutes until the mushrooms start to get softer.

  3. Remove from the heat and pour veggies into the baking dish, set aside to cool slightly while you prepare the eggs.

  4. In a medium size bowl, whisk together the eggs, Hiland Dairy heavy cream or milk plus the salt and pepper. Whisk until thoroughly combined.

  5. Next add the sliced cherry tomatoes over top of the cooked veggies in the baking dish. Then pour the egg mixture over top of everything.

  6. Sprinkle mozzarella cheese over top of the dish. Bake for 30-40 minutes or until the egg mixture is set and the edges are starting to turn golden brown.

  7. Remove from the oven and sit for a few minutes before slicing and serving. Enjoy!