Baby-Friendly Breakfast Casserole
Baby-Friendly Breakfast Casserole with shredded veggies, eggs, and a few other simple ingredients. Easy to warm up and toddler approved!
Baby-Friendly Breakfast CasseroleJump to Recipe
When our little dude got the okay from the doctor to start eating solids (around 5-6 months old, I think), I was pretty pumped, as you might expect. I had visions of cooking and blending magical bowls of nutritious food that would delight his new tastebuds.
What actually happened was something pretty unexpected but I guess not completely uncommon. Basically, he wasn’t into pureed foods. I mean, he would eat them, but he was very indifferent. Whether it was fruit, veggie, or even some light meat mixtures, he wasn’t excited about them.
This, of course, put a pretty large dent in my food blogger ego. But hey, isn’t that what kids are good at? CURVE BALLS.
Maybe a month after trying various purees with minimal luck, he got some early teeth and started showing interest in what Betsy and I were eating. So I gave him some.
It turns out that the whole time he just wanted to feed himself. Now he eats really well, but he wants to feed himself which is partly fun but mostly messy.
The mornings are the worst because everybody has somewhere to be but everybody really just wants to go back to bed. Feeding T breakfast was the biggest challenges of the day for us until I figured out this breakfast casserole trick!
I keep it really basic and don’t add any spices or anything. It’s largely just veggies that he has already had and I know he will like mixed with eggs and bread. It reheats beautifully in a few seconds and he can feed himself while mom and dad try to get their act together.
- Want a grown-up casserole? Try this Vegetarian Strata or this Broccoli Breakfast Casserole!
Baby-Friendly Breakfast Casserole
- 1 cup shredded vegetables
- 1 cup bread
- ½ cup shredded cheddar cheese
- 6 large eggs
- ¼ cup milk
- Butter for pan
- Preheat oven to 350 degrees F.
- Butter an 8×8 baking dish (or spray with nonstick spray if you want).
- Spread out shredded veggies in the bottom of the baking dish. Top with crumbled bread and cheddar cheese.
- Whisk together eggs and milk and pour over veggies and bread. Let sit for a few minutes to soak in.
- Bake the casserole for 20-25 minutes at 350 degrees F. until middle is set.
- Reheat casserole by cutting it into bite-sized pieces and microwaving it for 15 seconds on high.
- Casserole will keep in the fridge for 5-7 days.
Did you make this?
Snap a photo and tag @macheesmo so I can see your work.
Mandatory Baby Food Note
Okay. This should go without saying, but obviously don’t blindly feed your baby this casserole because you read it on a blog. (Even if that blog happens to be amazing.) Check with your doc first to make sure you get the okay.
Also, I recommend introducing all the foods to your kiddo individually A) to make sure there are no issues and B) to make sure they like them. It would suck to make this whole casserole and then realize that your kid hates eggs.
The Easy Baby-Friendly Breakfast Casserole
This casserole is nothing fancy but it’s probably the first breakfast casserole your kid will have so they will love it.
I used some shredded carrot and red pepper because our guy loves those veggies. You can use any veggie, really. I recommend shredding it because it’s easier for them to eat it that way.
Spread the veggies out in a baking dish that has been lightly buttered or oiled.
Then I added some crumbled stale bread and cheddar cheese. This gives the casserole some bulk, but again, you can alter it if your kid isn’t eating bread or cheese yet. No biggy!
Then whisk together the eggs and milk and pour it in!
Let this sit for a few minutes so the eggs can soak in before baking it.
Bake this thing at 350 degrees F. for 20-25 minutes until the center is set. It shouldn’t get crispy really, but should have more of a fluffy texture for easier baby eating.
Reheating the Casserole
The nice part about this casserole is that it keeps great for a week (5 days at least). For heating, I would just chop up a chunk of the casserole into bite-sized cubes and microwave them for 15 seconds.
- Want some dinner casserole options? Try this Rice and Bean Casserole or this Ultimate Broccoli Casserole!
T loves starting his day with this casserole and Porter the Dog doesn’t mind it too much either. I’d say he ends up with 30% of all casseroles!
14 Responses to “Baby-Friendly Breakfast Casserole” Leave a comment
Hi Nick! So, I don’t have kids, but I love that you shredded the veggies for this – I don’t like big chunks of veggies in egg casseroles (not sure why, just always bugs me). I’m thinking that shredding the veg would really improve the texture of the casserole –
Hey April! Yea… It’s actually a decent adult casserole also, but if I were making it for adults I’d probably add some spices to it (salt and pepper for starters), but it’s a good base for any casserole for sure. I love the shredded veg in it also. I’d probably add way more veg if I were serving it for a brunch or something.
One thing I did when my son was learning to feed himself was to put an old shower curtain on the floor underneath his high chair. Then I could just take it outside and hose it off. Saved me a lot of cleaning.
I love this! I hope you come up with many more baby-friendly recipes in the future.
I’m an 83-yo devotee of your blog and creative culinary ideas, but this one really tops it for me. I make fritattas for my brunch almost daily with lots more veggies and not shredded, of course, but figure your baby-proof, feed-yourself recipe with a touch of “bread pudding” is a real winner, for which I shall experiment with many variations from now on. AND THANK YOU, SIR!
I make something similar every weekend in silicone muffin liners. Grab and go two on my way to work. Easy re-heat at the office.
I’m back…..YOU inspired me. My three versions…* Remember to first coat/spray baking dish with Smart Balance pan spray, so nothing sticks. (1) Served as bruschetta, made with mixture of eggs and grocery-store mild or hot tomato veggie salsa. (2) Stove Top Stuffing “pizza” crust (as one would with graham cracker pie crust), baked crispy; remaining in baking dish, now spread with favorite tomato sauce, and topped with any combination of veggies/meat/sausage/chicken/turkey and cheese with egg mixture. Bake to lightly browned, as with pizza. Score/cut diagonally in two different directions using pizza cutter to form diamond wedges. Remove and serve separately on plate/platter as horderves/finger food/snack. (3) Bake personally favorite veggie and egg mixture, as in your original casserole. With cookie cutter size of English Muffin, serve on toasted English Muffin WITH BACON as breakfast/brunch/lunch/snack/light supper . BUON APPETITO!
Liam (17 months) is a huge fan of your frittata recipes since he started eggs but we will be giving this a try tomorrow! Love this!
Now you have to have him modeling with every dish you make.
I’m so jealous–mornings are so crazy here getting my 12 yr old to middle school, the 4th grader to school and my 18 month old expects to eat every damn day! And he’s freaking allergic to eggs…how dare he! We’re a dedicated, 3 dozen a week, eggs are a food group family and this isn’t working for me.
For the casserole you should try doing it in muffin tins–they’re freezable and depending on how good your guy is at taking bites they *love* getting handed a big something to gnaw on. Our go to is baked oatmeal muffins–I’ve worked out a no egg version that he loves.
And Theo is beautiful–he looks so much like your wife.
Ha! Thanks September. :)
We don’t have kids either but make egg/veg dishes often. I will be adding some bread next time!!!
PS) Theo is gorgeous
Thanks Felicity! He’s a pretty fun dude right now. :)