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.

7 Veggie Pesto Breakfast Casserole

5 from 1 vote
Author: Nick Evans
Servings: 6 Servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
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
  • ½ red pepper, chopped
  • ½ green pepper, chopped
  • 1 leek, chopped
  • 1 cup broccoli florets
  • 1 cup grated carrots
  • 2 cups shredded frozen potatoes
  • ½ cup sweet corn
  • ¼ cup pesto
  • 8 large eggs
  • ½ cup milk
  • Salt and pepper
  • Hot sauce, for serving

Instructions

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

Nutrition

Serving: 1piece | Calories: 275kcal | Carbohydrates: 24g | Protein: 12g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 222mg | Sodium: 216mg | Potassium: 666mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4846IU | Vitamin C: 52mg | Calcium: 108mg | Iron: 2mg
Course: Breakfast & Brunch, Main Dishes
Cuisine: American

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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