Description
A healthy and colorful vegetable egg casserole packed with zucchini, bell pepper, broccoli, and carrots. Perfect for brunch, meal prep, or a light dinner — and easily made vegetarian or vegan!
Ingredients
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup broccoli florets
- 1/2 cup grated carrots
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 3 eggs or flax eggs (vegan)
- 1/2 cup shredded cheese or vegan alternative
- 1/2 cup milk or almond milk
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
- Prep all vegetables: slice, dice, and chop them evenly.
- Sauté onion and garlic in olive oil until fragrant, about 2–3 minutes.
- In a large bowl, whisk together eggs (or flax eggs), milk, oregano, salt, and pepper.
- Add vegetables and the sautéed onion/garlic to the egg mixture. Stir gently to combine.
- Pour the mixture into the prepared casserole dish and top with shredded cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 10–15 minutes until golden and set.
- Let rest for 5 minutes before slicing and serving.
Notes
You can swap or add vegetables like spinach, mushrooms, or tomatoes. Keeps well in the fridge for 3–4 days. Great for breakfast meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Vegetarian