Description
This Vegetable Egg Casserole is a healthy, make-ahead breakfast packed with colorful vegetables, protein-rich eggs, and gooey cheese. Perfect for brunch or meal prepping for busy mornings.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup mushrooms, chopped
- 1 cup fresh spinach, chopped
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onion, bell peppers, and mushrooms for 5–7 minutes until tender.
- Add spinach and cook for 1–2 minutes until wilted. Remove from heat and let cool slightly.
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Stir in the cooked vegetables and shredded cheese.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes or until the center is set and the top is golden brown.
- Let it cool for a few minutes before slicing and serving.
Notes
- Use any vegetables you have on hand like zucchini or broccoli.
- You can substitute cheese types based on your preference.
- This casserole can be made ahead and refrigerated overnight before baking.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 210mg
