Vegetables at breakfast don’t have to mean sad tomatoes next to your eggs. A good veggie breakfast casserole proves you can load up on greens without skipping flavor or comfort. It’s the kind of dish that makes you feel like you’re winning before 9 a.m. It feeds a crowd, reheats like a champ, and sneaks in the good stuff without being boring. If your mornings need a little less chaos and a lot more color, this one’s worth a spot in your rotation.
Get the Recipe: Spring Veggie Breakfast Casserole
Ingredients
You’ll need 2 tablespoons of a light butter substitute, 1 bunch of finely chopped scallions, and 3 tablespoons of minced garlic for the aromatic base. The veggies include 6 ounces of fresh baby spinach and 9 ounces of asparagus spears, trimmed and halved. Combine these with 8 slices of whole wheat bread (cubed or torn), ¾ cup of fat-free shredded mozzarella cheese, and a creamy mixture of 6 eggs, ½ cup nonfat plain Greek yogurt, ½ cup fat-free milk, and 4 ounces of softened reduced-fat cream cheese. Season it all with ¾ teaspoon onion powder, 1 teaspoon Italian seasoning, and a pinch of kosher salt and black pepper to taste.
Sauté the Veggies
Heat butter substitute and garlic over medium-high heat until fragrant. Add spinach and scallions; cook until softened. Remove from heat and let cool slightly.
Mix the Egg Custard
In a bowl, beat cream cheese with eggs, then add yogurt, milk, seasonings, and shredded cheese. Stir in the cooled spinach mixture.
Assemble the Casserole
Grease a 9×13 dish. Layer half the asparagus, then bread pieces, and top with remaining asparagus. Pour custard over all and press down to soak. Add extra cheese on top if desired.
Chill and Bake
Cover and refrigerate overnight. Preheat oven to 375°F, then bake covered for 30 minutes. Uncover and bake an additional 20–30 minutes, until set and golden.
Variations and Substitutions
You can easily adapt this recipe based on your preferences or what’s in your kitchen. Swap Greek yogurt with sour cream in equal amounts, and use any milk you like—fat-free keeps it light. Add veggies like kale, artichokes, or whatever you have on hand, just pre-cook firmer ones first. If using frozen spinach, thaw and drain it well to avoid a soggy bake. For a richer version, go with full-fat cheese, cream cheese, whole milk, and even white bread. Cheddar makes a great cheese swap, too!
Tips and Tricks for Making Weight Watchers Spring Veggie Casserole
For the smoothest texture, be sure to soften the cream cheese before combining it with the eggs—this prevents any lumps and ensures an even, creamy mixture throughout the casserole. During baking, keep the dish covered for the first 30 minutes to avoid an overly browned top; if you want a bit more color at the end, simply broil it for a few minutes. Store any leftovers in an airtight container or cover the baking dish and refrigerate—just make sure to enjoy them within four days. These little tips help make this light, veggie-packed casserole even better!
Get the Recipe: Spring Veggie Casserole
