Description
A delicious and nutritious baked vegetable and egg casserole that is perfect for breakfast or brunch.
Ingredients
- 8 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chopped bell peppers (any color)
- 1 cup chopped spinach (fresh or frozen)
- 1 cup diced tomatoes (fresh or canned, drained)
- 1/2 cup chopped onion
- 1 cup shredded cheese (cheddar or your choice)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Instructions
-
Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with olive oil. -
Whisk the base.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. -
Add vegetables and seasonings.
Stir in the chopped bell peppers, spinach, diced tomatoes, onion, garlic powder, and oregano until evenly mixed. -
Pour into baking dish.
Transfer the mixture into the greased baking dish and spread evenly. -
Top with cheese.
Sprinkle the shredded cheese evenly over the top of the casserole. -
Bake.
Bake uncovered for 30–35 minutes, or until the eggs are set and the top is lightly golden. -
Cool and serve.
Let the casserole rest for 5–10 minutes before slicing. Serve warm and enjoy!
Notes
- For added flavor, consider mixing in cooked sausage or bacon for a heartier dish.
- You can substitute the vegetables with any of your favorites, such as zucchini or mushrooms.
- For a dairy-free version, use a plant-based milk and cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg