Go Back
–+ servings
Ranis

Baked Vegetable and Egg Casserole: A Tasty Delight!

A delicious and nutritious baked vegetable and egg casserole that is perfect for breakfast or brunch.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

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

Method
 

  1. Preheat oven to 350°F (175°C).Lightly grease a 9×13-inch baking dish with olive oil.
  2. Whisk the base.In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
  3. Add vegetables and seasonings.Stir in the chopped bell peppers, spinach, diced tomatoes, onion, garlic powder, and oregano until evenly mixed.
  4. Pour into baking dish.Transfer the mixture into the greased baking dish and spread evenly.
  5. Top with cheese.Sprinkle the shredded cheese evenly over the top of the casserole.
  6. Bake.Bake uncovered for 30–35 minutes, or until the eggs are set and the top is lightly golden.
  7. Cool and serve.Let the casserole rest for 5–10 minutes before slicing. Serve warm and enjoy!

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 5gProtein: 14gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 9gCholesterol: 370mgSodium: 400mgFiber: 1gSugar: 3g

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.

Tried this recipe?

Let us know how it was!