This Fajita Veggie Breakfast Casserole Recipe is healthy, full of veggies and protein, perfect for meal prep, and so easy to make with no chopping at all!
Breakfast casseroles are kind of my thing.
Mostly because I’m not a morning person so you won’t catch me cooking right after waking up, but also because I know how important a healthy, protein-rich breakfast is in my weight loss maintenance (you can read about my 100-pound weight loss journey here).
I’ve found I make much better food choices all day long when I make sure I have both protein and veggies in my breakfast.
So, that’s exactly what I included in this casserole!
It’s great for a breakfast for a crowd or a make-ahead breakfast for your family.
And the best part is, there is so little prep – no chopping, dicing, sauteing, or slicing. This is just a dump, stir, whisk, and bake casserole.
How To Make Fajita Veggie Breakfast Casserole
First, gather all of your ingredients.
You’ll notice that I use frozen peppers and onions instead of fresh. I love using them fresh, but when I am looking for an easy, healthy breakfast to meal prep, already prepped and chopped veggies are such a time-saver!
Grease a 13×9 glass pan and stir together the hash browns, peppers & onions, green chiles, and cheese.
Then whisk together your eggs, milk, taco seasoning, salt, & pepper.
Now, pour the egg mixture over the potatoes and veggies.
Just a word of caution – pour slowly! There is plenty of room in the pan for this whole recipe, but when you pour eggs too quickly, they can pool on top of the potato mixture and spill over the side of the pan (not that I’m speaking from experience or anything…).
See? Plenty of room! And all ready to go in the oven.
Now bake it, uncovered, for 90 minutes or so, until the eggs are set.
That’s all there is to it!
Now, you can either eat it fresh out of the oven or you can dish it out into glass meal prep containers, let it cool, and store it in the refrigerator until you are ready to eat it.
I love topping the breakfast casserole with salsa (mango salsa is my favorite!) and eating it with a side of fruit.
Enjoy this healthy make-ahead breakfast casserole to make your mornings go more smoothly while you still stay on track!
Can I Substitute…
Fresh vegetables for the frozen peppers and onions?
You certainly may, but you may need to decrease your baking time because there will be less moisture in the veggies.
Can I add meat?
Absolutely, yes! I love adding cooked chicken sausage or crumbled turkey breakfast sausage to this casserole. It adds even more flavor and protein!
Sure! That should work just fine.
Homemade Taco Seasoning?
Absolutely! I like homemade best, but the store-bought varieties work just fine, as well.
Looking For More Healthy Breakfast Ideas?
- Healthy Biscuit Breakfast Casserole
- Healthier Fluffy Pancakes
- Gingerbread Baked Oatmeal
- Single-Serving Spinach Scrambled Eggs
- Sweet Potato Breakfast Casserole
- Peanut Butter Blueberry Overnight Oats
- Apple Cinnamon Quinoa Bites
- Whole Wheat Zucchini Bread
- 26oz Frozen shredded hash browns
- 20 oz frozen pepper & onion blend (yellow onions, red bell peppers, green bell peppers)
- 4oz can medium diced green chiles, drained
- 1/2 cup shredded sharp cheddar cheese
- 18 eggs
- 1/2 cup skim milk
- 1/4 cup taco seasoning
- salt & pepper, to taste
- optional - salsa for serving
- Preheat oven to 350 degrees.
- Spray a glass 13x9 pan.
- In the greased pan, stir together the hashbrowns, pepper mixture, green chiles, and cheese until combined.
- In a separate mixing bowl, whisk eggs, milk, taco seasoning, salt, & pepper.
- Slowly pour egg mixture into greased pan.
- Bake covered for 1 hour 30 minutes, or until eggs are fully set.
**If you decide to substitute fresh vegetables for the frozen peppers and onions, your casserole may be cooked in less time because there will be less moisture.
Nutrition Information:Serving Size: 1/12th
Amount Per Serving: Calories: 311Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 283mgSodium: 723mgCarbohydrates: 23gFiber: 3gSugar: 1gProtein: 13g