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Try this focaccia breakfast casserole for a savory spring brunch

Focaccia breakfast casserole
Focaccia breakfast casserole
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With Easter on the imminent horizon, many families and friends gather for brunch this time of year. For a single dish recipe to feed a group, try this Focaccia Breakfast Casserole.

Make your brunch an easier preparation and clean-up with a colorful casserole recipe. Start the day with a vegetarian meal -- this Focaccia Breakfast Casserole is a savory combination of bread cubes, eggs, cheese, bell pepper, mushrooms, tomato, spinach and fresh herbs. You can even seasonally alter the ingredients as well, such as varying asparagus, zucchini, artichokes, broccoli, etc.

With less butter, fat and meat, this is a modern casserole recipe in ways other than simply the merit of being vegetarian. For example, almond milk is substituted for standard milk, being recognizably more nutritious in comparison. Also, it is recommended to purchase pastured eggs for this Focaccia Breakfast Casserole, as well as for your other egg needs. Although pastured eggs are lesser known and admittedly more costly, they are much more sustainable and humane. The chickens are grass-fed and kept in open pastures, which leads to eggs that are proven to have more vitamins, and less fat and cholesterol. (Be sure to note that pastured eggs are different from and markedly more humane than cage-free chicken eggs.)

This Focaccia Breakfast Casserole is a fantastic recipe to share with your loved ones. With plenty of protein, filling starch, fresh produce, and zesty flavor, this is an enormously satisfying brunch recipe. Serve as is, or with a side of fresh fruit!


  • 3 cups focaccia bread, cubed
  • 2 cups mixed cheese, grated
  • 1/2 red bell pepper, diced
  • 1 1/2 cups mushrooms, sliced
  • 2 roma tomatoes, diced
  • 3 cups baby spinach, roughly chopped
  • 10 eggs
  • 3 cups almond milk
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tbsp fresh chives, minced
  • 2 tbsp fresh parsley, minced
  • 2 tbsp olive oil


In a large saute pan, heat the olive oil. Saute the bell pepper, mushroom and spinach for a few minutes until bell pepper is tender and spinach has wilted.

Whisk the eggs with the almond milk, salt, pepper and fresh herbs. Coat a 9x13-inch baking dish with cooking spray. Spread half the bread cubes in the dish. Sprinkle 1 1/2 cups of the cheese, followed by the bell pepper, mushrooms, tomato, spinach, and remaining bread cubes.

Pour the egg mixture evenly into the dish. Cover with foil and let rest for at least half an hour.

Meanwhile, preheat oven to 325 degrees. Sprinkle the remaining cheese on top, then bake for approximately 50 minutes. Let cool, then serve.

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