7 Veggie Pesto Breakfast Casserole: This breakfast casserole has about as many veggies as you can pack into one dish. Rather than cheese, I like to stir in pesto for a big flavor boost! Eat a good breakfast, people! | macheesmo.com
Happy Mornings

7 Veggie Pesto Breakfast Casserole

Sometimes I get carried away. This started as a breakfast casserole that I could serve my little dude. I thought I would put some veggies in it, whisk up a few eggs, and freeze the casserole in small portions for quick breakfasts.

But, instead of a few veggies, I put basically all the veggies. I also put a bunch of pesto in it because… I seriously have no idea why.

I gave a chunk of it to the dude for a taste test. He looked at me like I had lost my mind.

It was maybe a bit much for a one year old, but it was just right for an adult. So much flavor. So much texture in this pesto breakfast casserole.

Yield
Serves 6.
Prep Time
Total Time

Just a moment please...

Yum

7 Veggie Pesto Breakfast Casserole

This breakfast casserole has about as many veggies as you can pack into one dish. Eat a good breakfast, people!

Ingredients

2 tablespoons olive oil
1 cup sliced mushrooms
1/2 red pepper, chopped
1/2 green pepper, chopped
1 leek, chopped
1 cup broccoli florets
1 cup grated carrots
2 cups shredded frozen potatoes
1/2 cup sweet corn
1/4 cup pesto
8 large eggs
1/2 cup milk
Salt and pepper
Hot sauce, for serving
Print Recipe  

Directions

1) Preheat oven to 375 degrees F. Slice mushrooms, chop peppers, rinse and chop leeks, and cut off broccoli florets. Whisk eggs with milk and set aside.

2) In a large skillet over medium heat, add olive oil along with mushrooms, peppers, leeks, broccoli, and carrots. Cook for 6-7 minutes until veggies soften and mushrooms release their liquid.

3) Add in shredded potatoes and corn to the skillet and cook for a few more minutes. Season with salt and pepper.

4) Spread the veggies out in a 9×13 baking dish and dot with pesto. Then pour in egg mixture and spread it around so the eggs are even. Season with salt and pepper.

5) Bake the casserole for 40-45 minutes until eggs are puffed and cooked through and edges are browned a bit.

Cool the casserole for a few minutes, slice, and serve with hot sauce!

Pesto Breakfast Casserole

The veggie Lineup

How could you not love these colors!? These are five of the seven veggies in the final casserole. I didn’t count the red and green peppers as separate veggies because that would be straight up cheating.

7 Veggie Pesto Breakfast Casserole

Some of the veggies…

Add a little olive oil to a skillet along with those veggies. Cook them for a few minutes until they soften. Your goal here is to cook out a lot of the liquid in the veggies so your casserole doesn’t get watered down.

7 Veggie Pesto Breakfast Casserole

Cook it down a bit.

Next, add the potatoes and corn. I used frozen for both and it worked great!

Toss those in the skillet and season with salt and pepper.

You could leave the potatoes out if you wanted a sturdier casserole. They actually lighten it up a bit by spreading out the eggs.

7 Veggie Pesto Breakfast Casserole

MORE Veg.

Once everything is warmed together, spread the filling out in a 9×13 casserole dish and dot the whole thing with pesto.

7 Veggie Pesto Breakfast Casserole

Mucho pesto.

Finishing the Casserole

There’s barely room for eggs in this dish. It’s crazy.

But pour them in anyway.

7 Veggie Pesto Breakfast Casserole

Egg time.

You’ll have to use a spoon to mush around the veggies so the eggs distribute evenly. I just love the colors in this dish.

7 Veggie Pesto Breakfast Casserole

Ready to bake!

CHEESE NOTE: I almost always add cheese to an egg casserole like this, but I thought this had plenty of flavor. If you wanted to add cheese, I would do a sharp cheddar or maybe just some Parmesan.

Bake this guy for 40-45 minutes at 375 degrees F.

7 Veggie Pesto Breakfast Casserole baking

YUM.

Let this cool a bit and then slice it up and serve it up. I like how the pieces stay together nicely. It’s a sturdy casserole!

Oh. ALSO: Hot sauce = Essential.

7 Veggie Pesto Breakfast Casserole: This breakfast casserole has about as many veggies as you can pack into one dish. Rather than cheese, I like to stir in pesto for a big flavor boost! Eat a good breakfast, people! | macheesmo.com

7 Veggie Pesto Breakfast Casserole: This breakfast casserole has about as many veggies as you can pack into one dish. Rather than cheese, I like to stir in pesto for a big flavor boost! Eat a good breakfast, people! | macheesmo.com

7 comments on “7 Veggie Pesto Breakfast Casserole

  1. I HAVE ALL OF THESE INGREDIENTS except for frozen hash browns but I can grate some taters.

    ….I will be making this.

  2. YES! Looking through my pantry I came across a tube of pesto I never used and always wanted to. BOOM! Problem solved.

  3. Sounds yummy. Thanks for providing a breakfast casserole without cheese. I have a friend that visits often but doesn’t eat cheese, so this will be perfect (I think cheese would be a great addition though)

  4. Hi Nick,

    I’ve been looking for make ahead and heat breakfasts like this. If you were to make it ahead and freeze, at what point in the process would you freeze, before baking? Also, if I separate out into smaller portions like in a muffin tin, would that change the bake time?

    Thanks,
    Jenny

    1. Hey Jenny! I froze some of mine by baking it completely, then letting it cool, cutting it into individual pieces and wrapping/freezing those. They I just reheated them in the microwave for 45 seconds or so. Worked great!

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