There’s something undeniably comforting about a warm, hearty casserole, especially one packed with nutritious vegetables and fluffy eggs. This Recipe for Egg Vegetable Casserole is not only simple to prepare but also a great way to kickstart your day or even serve as a delightful brunch option for gatherings. With 18 eggs, fresh veggies, and a cheesy finish, this dish promises to be a crowd-pleaser. Let’s dive in and explore why you’ll want to add this casserole to your regular meal rotation!
Why This Recipe Is Reliable
This Recipe for Egg Vegetable Casserole is a reliable choice for several reasons. Firstly, it’s incredibly versatile—feel free to use whatever vegetables you have on hand. Secondly, the combination of eggs and fresh produce makes it a protein-packed meal, perfect for fueling your day. Lastly, it can be made ahead of time and stored, making it an excellent option for busy mornings or meal prep enthusiasts.
Ingredient Breakdown
To make this delicious casserole, gather the following ingredients:
- 18 eggs – The star of the show, providing rich flavor and protein.
- Splash of skim milk – Adds creaminess without too many calories.
- Salt and pepper to taste – Essential for seasoning.
- Spike seasoning – A unique blend that enhances the overall flavor.
- Olive oil – For sautéing the vegetables and adding healthy fats.
- 1/2 red pepper, diced – Adds sweetness and color.
- 1/2 yellow pepper, diced – Complements the red pepper with a different flavor profile.
- 1/2 red onion, diced – Provides a savory base.
- 1 cup of fresh spinach, chopped – Adds a nutrient boost and vibrant green color.
- 3 Roma tomatoes, diced – Brings juiciness and freshness.
- 1 cup mozzarella cheese, shredded – Melts beautifully for a cheesy topping.
- Parmesan cheese, shredded – For added depth and flavor.
Equipment at a Glance
Before you get started, make sure you have the following equipment:
- Large mixing bowl – For whisking the eggs and combining ingredients.
- Skillet – To sauté the vegetables to perfection.
- 9×13 inch baking dish – Ideal for baking the casserole.
- Whisk – For blending the eggs and milk thoroughly.
- Knife and cutting board – For chopping vegetables.
Directions: Recipe for Egg Vegetable Casserole
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
Step 2: Sauté the vegetables
In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced red and yellow peppers, red onion, and a pinch of salt. Sauté for about 5 minutes until the vegetables are tender. Stir in the chopped spinach and diced Roma tomatoes, cooking for an additional 2-3 minutes until the spinach wilts. Remove from heat.
Step 3: Prepare the egg mixture
In a large mixing bowl, crack all 18 eggs. Add a splash of skim milk, salt, pepper, and a generous sprinkle of Spike seasoning. Whisk until the mixture is well combined and frothy.
Step 4: Combine ingredients
Add the sautéed vegetables to the egg mixture and stir gently to combine. Fold in the shredded mozzarella and Parmesan cheese, ensuring the mixture is evenly distributed.
Step 5: Bake the casserole
Pour the entire mixture into a greased 9×13 inch baking dish. Spread it out evenly and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes or until the eggs are set and the top is golden brown.
Step 6: Cool and serve
Once baked, remove the casserole from the oven and let it cool for a few minutes. Cut into squares and serve warm. Enjoy your delicious and nutritious Recipe for Egg Vegetable Casserole!
Flavor-Forward Alternatives
Looking to switch things up? Consider these alternatives:
- Add cooked sausage or bacon – For a heartier meal, incorporate your favorite cooked meat.
- Experiment with different cheeses – Try feta or cheddar for a different flavor profile.
- Incorporate herbs – Fresh herbs like basil or parsley can elevate the dish.
- Use seasonal vegetables – Zucchini, broccoli, or mushrooms can be great additions.
Notes from the Test Kitchen
When testing this Recipe for Egg Vegetable Casserole, we found that allowing it to cool for a few minutes makes it easier to cut and serve. Feel free to prepare the vegetable mixture ahead of time and store it in the refrigerator. This will save you time on busy mornings!
Leftovers & Meal Prep
This casserole is perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven. It also freezes well; simply wrap it tightly and store for up to 3 months. When you’re ready to eat, thaw overnight in the refrigerator and reheat until warmed through.
Reader Questions
Can I use egg whites instead of whole eggs?
Yes, you can substitute egg whites for whole eggs to reduce fat and cholesterol. Just keep in mind that the texture and flavor may differ slightly.
What can I serve with this casserole?
This casserole pairs beautifully with a fresh green salad, fruit salad, or even some toasted bread for a complete meal.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole the night before, cover it, and store it in the refrigerator. Just pop it in the oven in the morning for a quick breakfast.
How do I know when the casserole is done baking?
The casserole is done when the eggs are set in the center and the top is golden brown. A knife inserted in the center should come out clean.
Final Bite
This Recipe for Egg Vegetable Casserole is a delightful way to enjoy a hearty meal that’s as nutritious as it is delicious. The combination of fresh vegetables, fluffy eggs, and melty cheese creates a comforting dish that can be enjoyed any time of the day. Whether you’re serving it for breakfast, brunch, or even a light dinner, it’s sure to satisfy. Give it a try and watch it become a staple in your home!
Recipe for Egg Vegetable Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced red and yellow peppers, red onion, and a pinch of salt. Sauté for about 5 minutes until the vegetables are tender. Stir in the chopped spinach and diced Roma tomatoes, cooking for an additional 2-3 minutes until the spinach wilts. Remove from heat.
- In a large mixing bowl, crack all 18 eggs. Add a splash of skim milk, salt, pepper, and a generous sprinkle of Spike seasoning. Whisk until the mixture is well combined and frothy.
- Add the sautéed vegetables to the egg mixture and stir gently to combine. Fold in the shredded mozzarella and Parmesan cheese, ensuring the mixture is evenly distributed.
- Pour the entire mixture into a greased 9x13 inch baking dish. Spread it out evenly and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes or until the eggs are set and the top is golden brown.
- Once baked, remove the casserole from the oven and let it cool for a few minutes. Cut into squares and serve warm. Enjoy your delicious and nutritious Recipe for Egg Vegetable Casserole!
Notes
- Allow the casserole to cool for a few minutes for easier cutting.
- Prepare the vegetable mixture ahead of time for quick meal prep.
- This casserole stores well in the refrigerator for up to 4 days.
