Description
This hearty veggie egg bake casserole is perfect for a cozy weekend breakfast, a festive brunch, or a nutritious family meal. Packed with colorful vegetables, creamy eggs, and melted cheese, it’s a crowd-pleasing dish that’s easy to prepare and full of flavor. Whether you’re hosting a brunch or meal-prepping for the week, this casserole is sure to impress.
Ingredients
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10 large eggs
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1 cup milk (whole, 2%, or plant-based)
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon smoked paprika (optional)
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1 cup shredded cheddar cheese
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1/2 cup shredded mozzarella cheese
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1 medium red bell pepper, diced
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1 medium green bell pepper, diced
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1 small zucchini, diced
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1 cup fresh spinach, chopped
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1/2 cup cherry tomatoes, halved
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1/4 cup chopped green onions
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1/2 cup mushrooms, sliced
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2 tablespoons fresh parsley, chopped
Instructions
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Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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Dice the bell peppers, zucchini, and mushrooms. Halve the cherry tomatoes and chop the spinach and green onions. Set aside.
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In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, onion powder, and smoked paprika until smooth.
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Evenly layer the vegetables in the prepared baking dish. Sprinkle the green onions on top.
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Add the shredded cheddar and mozzarella cheeses over the vegetables, reserving a small handful for topping.
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Pour the egg mixture over the vegetables and cheese, ensuring it’s evenly distributed.
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Bake for 35–40 minutes, or until the eggs are fully set and the top is golden brown. A knife inserted in the center should come out clean.
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Allow the casserole to cool for 5–10 minutes, then sprinkle with fresh parsley and the reserved cheese before serving. Cut into squares and serve warm.
Notes
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Make ahead: Assemble the casserole the night before and refrigerate. Bake in the morning, adding 5–10 minutes to the cooking time if baking from cold.
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Vegetable swaps: Use broccoli, kale, asparagus, or any favorite vegetables. Frozen vegetables should be thawed and drained first.
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Cheese variations: Try gouda, feta, or pepper jack for a unique flavor.
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Gluten-free: This recipe is naturally gluten-free.
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.
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Dairy-free option: Substitute plant-based milk and cheese for a lactose-free casserole.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes