God bless cheese, and God bless bread. One thing to love about the 21 Day Fix is that you don’t have to exclude these favorites from your diet – you get to embrace them (and eat them responsibly, of course!). This 21 Day Fix Make-Ahead Cheesy Breakfast Casserole is all of my favorite things…bread, cheese, sun-dried tomatoes, more bread.
This is my mom’s recipe, and it’s a healthy spin on a much-less-healthy version…but I feel like it’s just as delicious. You can eat this guilt-free, but what I also love about it is that you can serve this to guests and they won’t think for one second that you’re feeding them “diet” food.
21 Day Fix Cheesy Make-Ahead Breakfast Casserole
This make-ahead casserole is perfect for holidays!
A couple quick notes about this recipe: it makes great leftovers (I’m eating some as I write this), and there are lots of modifications you can make (like cutting yellows in half and adding green) – see notes on that at the bottom of the directions.
Add some salsa or hot sauce to step it up a notch!
Prep time: 20 minutes
Cook time: 1 hour
Serves: 6
Note: The actual cooking time for this recipe will vary depending on your oven – mine seems to need longer than everyone else’s, so be sure to keep an eye on it!
Ingredients:
- 6 slices whole wheat bread, cubed
- 4 teaspoons extra virgin olive oil
- 1 medium red onion, diced (1/2 cup)
- 1/2 cup diced green bell pepper
- 2 cups fresh broccoli florets (cut off any thick stems)
- 1/3 cup sun-dried tomatoes, drained and diced
- 12 large eggs
- 1/2 cup lowfat milk
- 3/4 cup grated cheddar cheese
- salt and pepper, to taste
- optional: hot sauce or salsa for serving
If you’re following Weight Watchers and want to keep the points down, make these changes (this will take the points per serving from 6 to 4):
- Reduce cheese to 1/2 cup
- Use 3 slices of bread instead of 6
- Replace milk with almond milk
Directions:
Heat oven to 400 degrees farenheit. Spray 3 qt casserole dish, or large deep pie dish, with non-stick spray.
On a large baking sheet, toss bread cubes with 1 tablespoon olive oil. Spread in single layer and bake until golden brown, about 10 minutes. Set aside and reduce oven to 350.
Heat remaining teaspoon of oil in a skillet. Cook onions until translucent, about 3-4 minutes. Add bell peppers and cook additional minute. Remove from heat. Add sun-dried tomatoes and broccoli. Toss and set aside.
In a large mixing bowl, beat eggs with milk, salt, and pepper. Add bread cubes and toss until coated. Add veggie mixture. Pour into baking dish.
Cover and refrigerate overnight, or bake at 350 farenheit until center is set, about 40-45 minutes.
Sprinkle cheese over the casserole and return to oven until just melted (just a couple of minutes).
Remove from oven and let stand for 10 minutes before serving.
Here are some simple modifications you could make:
Use three slices of bread instead of six to reduce container counts to 1/2 a yellow per serving.
Swap out the veggies – as we were photographing this, we kept talking about things that would be yummy to add – mushrooms, mild poblano peppers, and salsa or hot sauce as a topping to name a few!
21 Day Fix Cheesy Make-Ahead Breakfast Casserole
Ingredients
- 6 slices whole wheat bread cubed
- 4 tsps extra virgin olive oil
- 1 red onion medium, diced
- 1/2 c green bell pepper diced
- 2 c broccoli florets cut off any thick stems
- 1/3 c oil-packed sun-dried tomatoes diced
- 12 eggs large
- 1/2 c lowfat milk
- 3/4 c cheddar cheese grated
- salt and pepper to taste
- optional: hot sauce or salsa for serving
Instructions
- Heat oven to 400 degrees farenheit. Spray 3 qt casserole dish, or large deep pie dish, with non-stick spray.
- On a large baking sheet, toss bread cubes with 1 tablespoon olive oil. Spread in single layer and bake until golden brown, about 10 minutes. Set aside and reduce oven to 350.
- Heat remaining teaspoon of oil in a skillet. Cook onions until translucent, about 3-4 minutes. Remove from heat. Add bell peppers and cook additional minute. Reove from heat. Add sun-dried tomatoes and broccoli. Toss. Set aside.
- In a large mixing bowl, beat eggs with milk, salt, and pepper. Add bread cubes and toss until coated. Add veggie mixture. Pour into baking dish.
- Cover and refrigerate overnight, or bake at 350 farenheit until center is set, about 40-45 minutes.
- Sprinkle cheese over the casserole and return to oven until just melted (just a couple of minutes).
- Remove from oven and let stand for 10 minutes before serving.
Notes
- Reduce cheese to 1/2 cup
- Use 3 slices of bread instead of 6
- Replace milk with almond milk
Nutrition
21 Day Fix Container counts, per serving (makes six servings):
- 1 red
- 1 yellow (okay technically more like 1.1 because of the milk…but you can decide how to count that!)
- .5 green
- .75 teaspoon
- .5 blue
- .25 purple
Weight Watchers Freestyle Points: 6 per serving
To make this more Weight Watchers-friendly, with a points value of just 4 per serving, make these changes:
- Reduce cheese to 1/2 cup
- Use 3 slices of bread instead of 6
- Replace milk with almond milk
And if you’re into breakfast (who isn’t?!), here are some other posts I think you’ll love:
- Pumpkin French Toast
- Fajita Breakfast Casserole
- Southwestern Breakfast Casserole
- Mason Jar Egg Casseroles
Would this recipe work with almond milk?
Yep, definitely!
Can this recipe be put in the freezer? Baby is on the way and want to prep some meals.
Yes! And congrats on baby! <3