ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content

Veggie Breakfast Casserole

Pack in the veggies with this hearty veggie breakfast casserole. Loaded with colorful bell peppers, juicy tomatoes, and creamy cheese, it's a satisfying and healthy way to start your day.

Tasty Team
64% would make again

Under 30 minutes

Veggie Breakfast Casserole

Under 30 minutes


for 8 servings

  • 4 cups sweet potato (800 g), peeled, diced, divided
  • 1 cup mushroom (75 g), divided
  • 2 red bell peppers, diced, seeded, divided
  • 1 cup broccoli floret (150 g), divided
  • 1 cup tomato (200 g), diced, divided
  • ½ white onion, divided
  • 2 cups spinach (80 g), divided
  • 8 eggs
  • 4 egg whites
  • ¾ cup milk (175 g)
  • pepper, to taste
  • salt, to taste
  • 1 cup shredded cheddar cheese (100 g)

Nutrition Info

  • Calories 383
  • Fat 17g
  • Carbs 35g
  • Fiber 4g
  • Sugar 14g
  • Protein 20g

Estimated values based on one serving size.


  1. Layer half of the sweet potatoes on the bottom of a greased slow cooker.
  2. Layer half of the mushrooms, red bell peppers, broccoli florets, tomatoes, onions, and spinach.
  3. Repeat the layers with the remaining sweet potatoes, mushrooms, red bell peppers broccoli florets, tomatoes, onions, and spinach.
  4. In a large bowl or measuring cup, whisk together the eggs, egg whites, milk, salt, and pepper.
  5. Pour the egg mixture over the vegetables.
  6. Top with cheddar cheese.
  7. Cover and cook on low for 6-8 hours.
  8. Carefully remove lid and serve hot.
  9. Enjoy!
  10. Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.
Veggie Breakfast Casserole