Healthy High-Protein Pesto Egg Casserole for Brunch

The Casserole That Saves Mornings

Mornings can be so busy. I used to skip breakfast. Then I felt tired by ten o’clock. This pesto egg casserole changed that for me.

It is a protein-packed breakfast that keeps you full. You make it once and eat all week. It is the best easy breakfast casserole for meal prep breakfast. Do you ever feel rushed in the morning?

Why Pesto Makes It Special

Store-bought pesto is fine. But homemade tastes like a summer garden. My dairy-free walnut pesto is so simple. You just buzz everything in a food processor.

The walnuts make it creamy without cheese. *Fun fact: Nutritional yeast gives it a cheesy flavor!* This matters because good food should make everyone feel welcome. It makes this a delicious dairy-free egg casserole. Have you ever tried nutritional yeast?

A Little Story About Red Peppers

I love the red peppers in this egg casserole recipe. They are sweet and colorful. I once used a whole jar because I loved them so much. My grandson said it looked like Christmas!

I still laugh at that. The spinach hides in there, I promise. Kids don’t even notice it. This pesto and roasted red pepper casserole is a sneaky win. What’s your favorite colorful vegetable to cook with?

Putting It All Together

Making this is like a little kitchen dance. Whisk the eggs, stir in the peppers and spinach. Then, you dollop that green pesto on top. Doesn’t that smell amazing?

Gently swirl it with a spoon. Into the oven it goes. In half an hour, you have a golden, high-protein breakfast. This matters because cooking should feel joyful, not hard. It is a perfect gluten-free breakfast casserole, too.

Your New Brunch Best Friend

Let it cool for five minutes after baking. This helps it firm up for perfect slices. Then you have eight pieces of heaven. It’s a fantastic vegetarian breakfast casserole for a crowd.

Serve it warm from the oven. Or pack a slice for later. This pesto egg casserole is always there for you. Will you try making it this weekend?

Ingredients:

Instructions

Step 1: First, turn your oven to 350°F. Grease your baking dish lightly. This gets everything ready for our easy breakfast casserole. I like to do this first thing. It reminds me of Sunday mornings with my grandkids. Doesn’t that smell amazing already?

Step 2: Crack all twelve eggs into a big bowl. Whisk them until they’re sunny and smooth. Pour in the milk and salt. Now, stir in those beautiful red peppers and green spinach. (Whisking the eggs well first makes the final casserole so fluffy!).

Step 3: Pour your mix into the dish. Spread the veggies evenly. Now for the fun part—the pesto! Give it a stir and drop spoonfuls on top. Gently swirl it with a spatula. This makes a pretty, marbled top for your pesto and roasted red pepper casserole.

Step 4: Bake your protein-packed breakfast for 30-35 minutes. It’s done when a toothpick comes out clean. The waiting is the hardest part! I still laugh at how I used to peek every five minutes. What’s your favorite part of a weekend breakfast? Share below!

Step 5: Let your high-protein breakfast rest for 5 minutes. This helps it set perfectly. Then, slice it into eight hearty pieces. This egg casserole recipe is great hot. It’s also wonderful later as a meal prep breakfast!

Creative Twists

Serving & Pairing Ideas

This dairy-free egg casserole is a full meal. I love a slice with fresh fruit salad on the side. For a heartier plate, add roasted potatoes or simple buttered toast. A sprinkle of fresh herbs on top makes it look fancy. This gluten-free breakfast casserole is so versatile. Which would you choose tonight?

Keeping Your Casserole Happy and Fresh

Let’s talk about storing your lovely pesto egg casserole. First, let it cool completely. Then cover it tight or put slices in containers. It will keep in the fridge for about four days. You can also freeze it for up to two months. Wrap slices well so they don’t get freezer burn.

I remember my first time freezing a casserole. I didn’t wrap it well enough. It tasted like my freezer smelled! Now I use two layers of wrap. To reheat, warm slices in the oven or a toaster oven. This keeps the texture nice. The microwave can make it a bit rubbery.

Batch cooking this easy breakfast casserole is a lifesaver. It means a protein-packed breakfast is ready on busy mornings. This simple act saves you time and stress. It turns a good morning into a great one. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

We all face little problems when we cook. Here are three easy fixes. First, a watery casserole. Always drain your jarred red peppers very well. Squeeze out that extra liquid with your hands. This matters because it keeps your egg casserole recipe from getting soggy.

Second, eggs that are not mixed well. Whisk them until you see no yellow streaks. I once rushed this step. My baked eggs had strange white patches! Third, pesto that sinks. Dollop it on top and gently swirl. Do not mix it all the way through. This gives you lovely flavor pockets in every bite.

Fixing these small issues builds your cooking confidence. It also makes your vegetarian breakfast casserole taste perfect every time. Which of these problems have you run into before?

Your Quick Questions, Answered

What is the best way to layer a pesto egg bake?

Pour your egg mix with veggies into the dish first. Then, dollop your pesto on top. Gently spread it into a thin layer. Do not stir it in. This lets the pesto create a beautiful, flavorful top on your pesto and roasted red pepper casserole. It also prevents the pesto from sinking to the bottom during baking.

Can I use cottage cheese instead of ricotta in a brunch bake?

This specific egg casserole recipe does not use ricotta. But for other bakes, yes, you can! Blend cottage cheese until smooth first. This gives a similar creamy texture. It is a great way to add more protein to your meal prep breakfast. It works wonderfully in many high-protein breakfast dishes.

How do you keep an egg bake from getting soggy?

The key is removing extra moisture. Always drain jarred peppers and pat them dry. Chop and squeeze your spinach lightly too. Let the baked casserole rest for five minutes before cutting. This lets everything set. These steps ensure your gluten-free breakfast casserole is perfectly firm, not wet.

Can pesto egg bake be made ahead of time?

Absolutely! This is a fantastic make-ahead dish. Assemble the entire dairy-free egg casserole the night before. Cover it and keep it in the fridge. In the morning, just pop it in the oven. You may need to add a few extra minutes to the bake time since it will be cold.

What are some high-protein additions to a brunch bake?

You can add many things to boost protein. Try diced cooked ham, crumbled cooked sausage, or black beans. A fun fact: nutritional yeast in the pesto also adds protein! These additions turn it into a powerhouse protein-packed breakfast that will keep you full and happy all morning long.

Is pesto egg bake suitable for a keto diet?

Yes, it can be! This recipe is naturally low in carbs. Just check your pesto ingredients for added sugar. Use a milk with no sugar for the egg mix. Then you have a perfect high-protein breakfast for a keto lifestyle. It is delicious and fits your diet needs.

Which tip will you try first?

From My Kitchen to Yours

I hope you love making this pesto egg casserole. It is one of my favorite dishes to share. There is nothing better than a warm, easy breakfast casserole for the people you love. I would love to hear all about your cooking adventure in your own kitchen.

Have you tried this recipe? Tell me how it went for you. Did your family enjoy it? Share your story in the comments below. I read every single one. Thank you for letting me share my kitchen with you today.

Happy cooking!
—Marina Caldwell

Pesto Egg Brunch Bake with Protein

Author: Marina Caldwell Cooking Method:Baking Cuisine:American Courses:Breakfast Brunch Main

Difficulty:BeginnerPrep time: 15 minutesCook time: 35 minutesRest time: 5 minutesTotal time: 55 minutesServings:8 servingsCalories:290 kcal Best Season:Summer

Description

A flavorful and protein-packed egg casserole swirled with dairy-free pesto, roasted red peppers, and spinach. Perfect for brunch or meal prep.

Ingredients

• Olive oil for the pan
• 12 large eggs
• ¾ cup milk of your choice
• ½ teaspoon kosher salt
• 1 cup thinly sliced roasted red peppers, drained if using jarred
• 3 cups firmly packed baby spinach, finely chopped (about 4 ounces)
• ¾ cup store-bought dairy-free pesto

Dairy-Free Walnut Pesto

• 2 cups packed fresh basil (about 2 1⁄2 ounces)
• 1⁄4 cup nutritional yeast
• 2 tablespoons roughly chopped unsalted raw walnuts
• 1 garlic clove
• Juice of 1⁄2 lemon
• 3⁄4 teaspoon kosher salt
• 1⁄2 teaspoon ground black pepper
• 1⁄3 cup olive oil

Instructions

1. Preheat the oven to 350°F. Lightly oil a 9 × 13-inch baking dish and set aside.
2. In a large bowl, whisk the eggs until no streaks remain. Whisk in the milk and salt until combined. Stir in the roasted red peppers and spinach.
3. Pour the egg mixture into the prepared baking dish and use a spatula to evenly disperse the vegetables. Lightly whisk the pesto and dollop heaping tablespoons on top of the egg mixture. Gently spread the pesto with a rubber spatula into a thin layer over the egg mixture.
4. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
5. Let cool for about 5 minutes in the baking dish so the eggs can firm up before serving. To serve, slice into 8 pieces.
6. For the Dairy-Free Walnut Pesto: In a food processor, combine the basil, nutritional yeast, walnuts, garlic, lemon juice, salt, and black pepper and pulse until a sand-like texture forms, about 30 seconds. With the machine running on low speed, slowly stream in the oil until a smooth and uniform sauce forms, about 1 minute.

Notes

For a homemade pesto, use the provided Dairy-Free Walnut Pesto recipe. You can prepare the pesto a day ahead and store it covered in the refrigerator. The casserole can be assembled the night before, covered, and refrigerated; add 5-10 minutes to the baking time if baking cold from the fridge.

Keywords:Egg Bake, Casserole, Pesto, Dairy-Free, Brunch, High-Protein