Veggie Egg Casserole



  • 3 cups of chopped vegetables of your choice (fresh spinach, brussels sprouts, bell pepper, mushrooms, yellow onion, broccoli)
  • 1 cup of red potatoes, chopped
  • A dozen eggs
  • 1 cup of skim milk
  • 1 Tablespoon of tabasco chipotle sauce
  • 1 tsp of cracked black pepper
  • 2 pinches of salt
  • Optional Cheese: goat cheese, shredded skim mozzarella cheese, etc.
  • Other Optional Ingredients to make different variations: pesto, sun dried tomatoes, olives, and even fruit 🙂 such as blueberries!


  1. Spray your crockpot with olive oil or canola oil (make sure you get the outer edge “corners).
  2. Prep your chopped veggies and potato and place them into the crockpot.
  3. In a bowl, whisk together your eggs, tabasco chipotle sauce, skim milk, and black pepper.
  4. Add the egg mixture to the crockpot and mix the vegetables well.
  5. Cook your casserole on LOW for 8 hours overnight (or 3-4 hours on HIGH).
  6. Either turn over your crockpot onto a plate and cut into pieces or scoop your casserole right out of your crockpot.

Optional: sprinkle your warm single serving of veggie egg casserole with your choice of cheese.

No one said you couldn’t have egg casserole for Lunch or Dinner too!
Find this post featured in my post, Week 8 Crockpot Meals: Make Your Overnight Fuel!, where you can find another overnight crockpot breakfast meal as well! 

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s