Have you realized that scarfing down a piece of toast in the morning just isn't cutting it? If the most important meal of the day isn't filling you up, we've got a protein-packed dish on deck that will keep you satiated. This pesto and roasted red pepper egg casserole comes from culinary creator and founder of Jenn Eats Goood, Jenn Lueke, who swears by the hunger-busting format. "I've been whipping up these big egg casseroles for breakfast meal prep since college, when I switched to a protein-packed breakfast with plenty of veggies! Now they’re my go-to for just about everything — group trips, bachelorette weekends, even vacations," Lueke writes in her book Don't Think About Dinner.
Whether you're embarking on a bustling group vacay or just looking for an easy breakfast to make at home, you'll appreciate how easily this meal comes together. You'll simply whisk eggs with milk and salt before adding baby spinach and roasted red peppers (store-bought, jarred ones work well here). Then, whisk the pesto of your choice until light and airy, and dollop it onto your egg mixture. Place the dish in the oven and bake for approximately 30 minutes.
"Feeling extra hungry? Toss in some cooked chicken sausage, which adds both substance and protein," Lueke suggests. "However you spin it, this one’s a keeper!"
Pesto and Roasted Red Pepper Egg Casserole Recipe
Gluten-free, dairy-free, and vegetarian
Serves 8
Prep time: 10 minutes
Cook time: 35 minutes
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 (or try my Dairy-Free Walnut Pesto recipe below)
Instructions
- Preheat the oven to 350°F. Lightly oil a 9 × 13-inch baking dish and set aside.
- 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.
- 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. (Don’t skip the whisking; if the pesto isn’t whipped it will sink!) Gently spread the pesto with a rubber spatula into a thin layer over the egg mixture. This doesn’t have to be perfect, but again you’re avoiding having the pesto sink to the bottom of the pan.
- Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
- Let cool for about 5 minutes in the baking dish so the eggs can firm up before serving. To serve, slice into 8 pieces.
"Goood" to know: You can swap the milk for 1 cup 4% small-curd cottage cheese for a higher-protein, extra-fluffy egg casserole. Just blend with the eggs and salt on high speed instead of whisking to incorporate.
Dairy-Free Walnut Pesto
Gluten-free, dairy-free, and vegetarian
Ingredients
- 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
- 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.
Store It: Refrigerate in a sealable container for up to 7 days or freeze for up to 3 months (thaw in the refrigerator overnight and bring to room temperature for 1 hour before use); oil separation and slight discoloration are normal. Mix the pesto well before use.
From the book DON’T THINK ABOUT DINNER. Copyright © 2026 by Jenn Lueke. To be published on January 13, 2026 by William Morrow, an imprint of HarperCollins Publishers. Reprinted by permission.
