Description
Brunch is the perfect time to gather friends and family, and this Easy California Egg Casserole makes it effortless. Bursting with fresh vegetables, melty cheese, and tender eggs, it’s a dish that’s both colorful and comforting. Inspired by the sunny flavors of California, this casserole combines bell peppers, spinach, cherry tomatoes, and zucchini for a light yet satisfying breakfast or brunch. Quick to assemble and versatile enough for any occasion, it’s perfect for a cozy weekend morning, holiday gatherings, or even a simple family breakfast that feels special.
Ingredients
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10 large eggs
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1 cup milk (whole or 2%)
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 cup cherry tomatoes, halved
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1 cup fresh spinach, chopped
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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1 small zucchini, diced
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1 cup shredded cheddar cheese
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½ cup shredded mozzarella cheese
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2 tablespoons olive oil or butter
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1 small onion, diced
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Optional: ½ teaspoon smoked paprika
Instructions
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Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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Heat olive oil in a skillet over medium heat. Sauté onion, bell peppers, and zucchini for 5–7 minutes until tender. Stir in spinach and cook 1–2 more minutes until wilted. Remove from heat.
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In a large bowl, whisk eggs, milk, salt, pepper, garlic powder, and onion powder until smooth.
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Spread sautéed vegetables evenly in the prepared baking dish. Scatter cherry tomatoes over the vegetables. Pour egg mixture evenly on top.
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Sprinkle cheddar and mozzarella cheese over the casserole. Dust with smoked paprika if desired.
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Bake for 35–40 minutes, or until eggs are set and cheese is golden. Insert a knife into the center to check doneness—it should come out clean.
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Let casserole cool 5–10 minutes before slicing. Garnish with fresh herbs if desired.
Notes
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Swap or add vegetables based on what’s available or in season.
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Use whole milk or half-and-half for a richer texture.
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Assemble the casserole the night before for an easy morning bake.
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Store leftovers in an airtight container in the fridge for 3–4 days or freeze individual portions for later.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes