Egg and cheese breakfast casserole with butternut squash, bell pepper and leeks {vegetarian, gluten-free}

In my house, we're big on breakfast-for-dinner. We also love breakfast in the morning, at brunch, and for light lunches. Whether I'm feeding a crowd, or just want to cook once and make enough for several breakfast portions during the week, I love egg and cheese casseroles. Mix in any vegetables you have on hand (use up leftover steamed or roasted vegetables, if you have those). Stir in some beans, or shrimp, or roast chicken. Play with color. For this casserole, I started with half of a butternut squash left from a soup-making day. Using the large-holed side of a box grater, I (carefully!) shredded the squash so it would cook quickly and evenly. Red bell pepper added sweetness and color, and the one leek (also left from soup-making) contributed its own sweet onion flavor. In my egg casseroles, I often prefer a store-bought low-fat Italian cheese blend; you can swap in shredded mozzarella and provolone mixed with a bit of parmesan cheese. Served with crusty bread and a simple green salad, this vegetarian dish would be perfect for Meatless Monday.

Egg and cheese breakfast casserole with butternut squash, bell pepper and leeks

From the pantry, you'll need: eggs, shredded cheese, thyme, kosher salt, black pepper.

Serves 5-6.

Ingredients

1 cup chopped leeks, white and light green parts only (1 large or 2 small leeks)
1-1/2 cups shredded butternut squash (grate on large holes of a box grater)
1 medium red bell pepper, diced
8 large eggs
2 Tbsp milk (nonfat or 1%)
7 oz shredded cheese (I use low-fat Italian cheese blend)
1 Tbsp dried thyme leaf or 2 Tbsp fresh thyme
2 Tbsp chopped fresh flat-leaf parsley
1/4 tsp kosher salt
1/2 tsp fresh black pepper
Cooking spray

Directions

Preheat oven to 375°F. Spray a 9x13 inch casserole dish with cooking spray, and set aside.

Place the leeks, squash and bell pepper in a microwave-safe glass bowl. Add 1 tablespoon of water. Cover the bowl with plastic wrap, and be sure to leave a small vent. Microwave on high for 2 minutes. Uncover, drain off any liquid, and spread the vegetables in the prepared casserole dish. Set aside to cool for 5 minutes.

In a large bowl, whisk the eggs until slightly frothy. Add the milk, cheese, thyme, parsley, salt and pepper, and stir to combine.

Pour the egg mixture over the vegetables. Use a spatula to stir everything gently, making sure the vegetables and cheese are distributed evenly throughout the dish.

Bake for 35 minutes, until the casserole is slightly puffed and just starting to brown. Remove from the oven, and let sit for 5 minutes before serving.

Serve hot or at room temperature.

[Printer-friendly recipe.]

More egg and cheese casseroles, for breakfast or dinner:
Broccoli, mushroom, egg and cheese casserole
Greek spinach, artichoke and feta egg and cheese casserole
Egg and cheese casserole with leeks, red pepper and  bacon
Kale, mushroom and caramelized onion breakfast casserole
Swiss chard, mozzarella and feta egg bake, from Kalyn's Kitchen
Baked egg breakfast casserole with mushrooms, spinach and salsa, from Cookin' Canuck
Crustless brie, vegetable and egg bake, from Recipe Girl
Eggs Benedict casserole, from Chew Out Loud

Egg and cheese breakfast casserole with butternut squash, bell pepper and leeks

From the pantry, you'll need: eggs, shredded cheese, thyme, kosher salt, black pepper.

Serves 5-6.

Ingredients

1 cup chopped leeks, white and light green parts only (1 large or 2 small leeks)
1-1/2 cups shredded butternut squash (grate on large holes of a box grater)
1 medium red bell pepper, diced
8 large eggs
2 Tbsp milk (nonfat or 1%)
7 oz shredded cheese (I use low-fat Italian cheese blend)
1 Tbsp dried thyme leaf or 2 Tbsp fresh thyme
2 Tbsp chopped fresh flat-leaf parsley
1/4 tsp kosher salt
1/2 tsp fresh black pepper
Cooking spray

Directions

Preheat oven to 375°F. Spray a 9x13 inch casserole dish with cooking spray, and set aside.

Place the leeks, squash and bell pepper in a microwave-safe glass bowl. Add 1 tablespoon of water. Cover the bowl with plastic wrap, and be sure to leave a small vent. Microwave on high for 2 minutes. Uncover, drain off any liquid, and spread the vegetables in the prepared casserole dish. Set aside to cool for 5 minutes.

In a large bowl, whisk the eggs until slightly frothy. Add the milk, cheese, thyme, parsley, salt and pepper, and stir to combine.

Pour the egg mixture over the vegetables. Use a spatula to stir everything gently, making sure the vegetables and cheese are distributed evenly throughout the dish.

Bake for 35 minutes, until the casserole is slightly puffed and just starting to brown. Remove from the oven, and let sit for 5 minutes before serving.

Serve hot or at room temperature.

[Printer-friendly recipe.]

More egg and cheese casseroles, for breakfast or dinner:
Broccoli, mushroom, egg and cheese casserole
Greek spinach, artichoke and feta egg and cheese casserole
Egg and cheese casserole with leeks, red pepper and  bacon
Kale, mushroom and caramelized onion breakfast casserole
Swiss chard, mozzarella and feta egg bake, from Kalyn's Kitchen
Baked egg breakfast casserole with mushrooms, spinach and salsa, from Cookin' Canuck
Crustless brie, vegetable and egg bake, from Recipe Girl
Eggs Benedict casserole, from Chew Out Loud

Comments

I'd like to know if the Egg and Cheese Breakfast Casserole with Butternut Squash, bell pepper and leeks can be put together and kept in the fridge overnight, then cooked in the morning.

Many thanks!

Lynn, whatI would recommend is preparing all of the vegetables and adding them to the casserole dish. Cover and refrigerate. In a separate container, prepare the eggs and cheese, and refrigerate. In the morning, while the oven is heating, pour the egg mixture into the casserole, and bake.