Need more veggies in your life? What about protein? Start your day with this healthy veggie breakfast casserole.

Veggie breakfast casserole
Okay, if you've been hanging around my website at all, chances are you've witnessed my love for a good casserole. There's a good reason: it's easy to make and easy to eat.
Easy to make? Well, casseroles are a prep-focused meal, so there aren't a bunch of highly technical cooking maneuvers you have to perform to pull them off. Once you get everything together, it's usually just a matter of waiting for everything to finish in the oven.
Easy to eat? Oh yes: when you're trying to keep track of your intake, it can be difficult to weigh out all the different pieces of your meal to get a full picture. With a casserole, you're getting a full dish in a single piece, and it's easy to get a handle on the nutrition.
Making this veggie breakfast casserole means combining sauteed veggies, hashbrowns, and an egg white mixture into a dish and baking in the oven. Sound like something you might be able to handle? Let's get to the details!
Ingredients for veggie breakfast casserole
Here's a list of everything that comes together to make a delicious veggie breakfast casserole:
- bell peppers
- hashbrowns
- onion
- spinach
- egg whites
- nonfat cottage cheese
- cheddar cheese shredded
- garlic powder
- onion powder
- salt
- pepper
- olive oil
- hot sauce
Not too bad, right? And it's all going into the same pan!

How to make a healthy breakfast casserole
I promised this was easy, right? Let's see what goes into creating this beautiful casserole:
- Gather & chop ingredients.
- Heat skillet on medium-high heat. Add olive oil to skillet.
- Add veggies. Cook until tender, about 8 minutes. Sprinkle with salt and pepper.
- Add in chopped spinach and cook until wilted, about 2 minutes. Set aside.
- Blend cottage cheese, egg whites, seasonings (& hot sauce, optional) in a blender.
- Grease a casserole dish with cooking spray.
- Pour the hashbrowns in an even layer in the dish. Pour egg white & cottage cheese mixture evenly over the hashbrown layer. Add the veggies into a layer next.
- Sprinkle the top with shredded cheese.
- Bake at 350 for 40 mins.
- Let cool and enjoy.
10 steps (including the final all-important "enjoy" step). That's all it takes! You can see why I'm so excited about this.

Veggie breakfast casserole substitutions
Casseroles are a good opportunity to get creative with substitutions. For example, you can use whole eggs (or a combination of yolks and whites), different veggies (hello mushrooms, broccoli, or whatever), or even different equipment (no blender? use a food processor or even a whisk and a bowl).
Obviously, making substitutes in the recipe will change the nutritional and flavor profile of the dish. But that's the fun part! If you have a favorite addition or tweak to this recipe, I'd love to hear about it!
Storage Tips
This veggie breakfast casserole will keep well in the fridge for up to 3 days. You can either cover the casserole dish with foil or transfer the sections to tupperware containers.
Alternatively, if you're feeling hungry, you might eat the whole thing in a morning!

How many calories does a breakfast casserole have?
This recipe clocks in at 201 kcal per serving, with 12g carbs, 18g protein, and 8g fat.
What to serve with healthy breakfast casserole
You can supplement this casserole with a bed of greens, a meat of choice, or even a pancake or waffle. And that's just assuming you're having it at breakfast, which, despite the name, is not a requirement!
What typically goes in a casserole?
The casserole is as boundless as it is bountiful. I've seen casserole for every season, every meal (including dessert), and every occasion. Yes, I grew up in the midwest.
When I put together a casserole, I try to think of a convenient way to get a bunch of my favorite ingredients to play nicely with each other. I think this veggie breakfast casserole is a success in that regard.
Why is my breakfast casserole runny?
I try to balance the ingredients so you end up getting a casserole that hits the sweet spot with moisture content. That said, there are a few variables that can affect how your final product turns out. If it's too runny, consider draining off excess liquid after cooking the veggies or cutting back on the cottage cheese.
More high-protein breakfast recipes
Need some more protein-packed breakfast options? I've got you covered:
Veggie Breakfast Casserole
Equipment
- oven
- casserole dish
- Blender
Ingredients
- 3 cups hashbrowns shredded
- 2 peppers chopped
- ½ onion chopped
- 6 cups spinach chopped
- 1.5 cups egg whites
- 1 cup nonfat cottage cheese
- ½ cup cheddar cheese shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- dashes of hot sauce
Instructions
- Gather & chop ingredients.
- Heat skillet on medium-high heat. Add olive oil to skillet.
- Add veggies. Cook until tender, about 8 minutes. Sprinkle with salt and pepper.
- Add in chopped spinach and cook until wilted, about 2 minutes. Set aside.
- Blend cottage cheese, egg whites, seasonings (& hot sauce, optional) in a blender.
- Grease a casserole dish with cooking spray.
- Pour the hashbrowns in an even layer in the dish. Pour egg white & cottage cheese mixture evenly over the hashbrown layer. Add the veggies into a layer next.
- Sprinkle the top with shredded cheese.
- Bake at 350 for 40 mins.
- Let cool and enjoy.
Hope Cimino says
Ahhhhhmazing!!!!!
Kristin says
Been having this for breakfast the past couple of days. Another great recipe!
Katherine powers says
This is fantastic!!! For breakfast, lunch, or dinner!!!
Erica says
Excellent breakfast and huge portion size for the macros. Kept me full until lunchtime.
Michelle Cole says
I make this for my two boys who are super picky when it comes to veggies—but they LOVE this recipe!
Rebecca says
So yummy and easy! Next time I would use a “higher quality” cottage cheese like the good culture brand so it’s less watery. I also added fake beef crumbles from Trader Joe’s to up the protein.
Stephanie Goelz says
So delicious and easy to make.
Tori Hays says
SO good!! And so easy!!
Jen says
This is one of my favorite ways to use up any leftover veggies I have for the week! I usually add tomato’s and leave out the cottage cheese. Sometimes I will also add some turkey sausage if I have it on hand! YUM! And it’s perfect for meal prep.
Jessica says
So GOOD! I’m a busy mom of 3 babies and this is perfect for breakfast meal prep.
Taylor says
Great for Breakfast, lunch or dinner! Super filling and packed with veggies and protein!!
Erika says
Made this and can’t wait to have it this week. Thank you for a great recipe.
Jennifer says
Do you happen to know an estimate of the gram per serving size?
Jordan Smith says
Hi Jennifer, I do not have the serving size in grams. I would recommend weighing the entire recipe and then dividing by the serving size to know what the grams would be! It will change person to person depending on the exact ingredients used, cook time, etc. Hope you enjoy!
Shirley says
Looks amazing I have high blood pressure and need to keep sodium low if I decide into 4 pieces each has 122.75mg is this a bit high?
Jordan Smith says
Hi Shirley! Everyone has different thresholds on sodium levels, so I would recommend checking with your Doctor to ask if a meal with this nutrition would be okay. Thanks!
Elizabeth says
Love that this sneaks in some vegetables without even having to think about it!!! Super versatile too!