Description
This easy baked veggie egg casserole is packed with protein and fresh vegetables—perfect for breakfast, brunch, or a light dinner.
Ingredients
- 10 large eggs
- ½ cup milk (or heavy cream for richness)
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets, chopped
- ½ cup bell peppers, diced
- ½ cup onions, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- ½ teaspoon oregano or Italian seasoning
- 2 tablespoons olive oil or butter
- Fresh parsley or chives for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a pan, heat olive oil or butter. Sauté onions, bell peppers, and garlic until soft (about 3 minutes). Add broccoli and cook for another 2 minutes.
- In a large bowl, whisk together eggs, milk, salt, pepper, paprika, and oregano. Stir in shredded cheese.
- Pour the egg mixture into the baking dish. Evenly spread the sautéed vegetables over it. Top with cherry tomatoes.
- Bake for 25–30 minutes, or until the eggs are set and golden on top.
- Garnish with chopped parsley or chives. Let it cool for a few minutes before slicing and serving.
Notes
This dish is highly customizable—use any seasonal veggies or leftover meats. Can be made ahead and reheated for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American