Veggie-Packed Egg Casserole Recipe

why make this recipe

Veggie-Packed Egg Casserole is a fantastic dish to start your day right. It is not only packed with fresh vegetables, but it is also high in protein thanks to the eggs. This recipe is perfect for breakfast, brunch, or even a simple dinner. It is easy to make and can feed a crowd, making it ideal for family gatherings or meal prep for the week. Plus, you can customize it with your favorite veggies or cheeses!

how to make Veggie-Packed Egg Casserole

Ingredients

For the Vegetables:

1 tbsp Olive Oil
1 large Yellow Onion, diced
2 Bell Peppers (any color, we love a mix of red and orange), diced
8 oz Cremini Mushrooms, sliced
5 oz Fresh Spinach, roughly chopped
3 cloves Garlic, minced
1/2 tsp Salt
1/4 tsp Black Pepper

For the Egg Mixture:

12 Large Eggs
1/2 cup Milk (whole, 2%, or an unsweetened plant-based milk like almond or soy)
1 tsp Dried Oregano
1/2 tsp Smoked Paprika
1/2 tsp Onion Powder
1/2 tsp Salt
1/2 tsp Black Pepper

For Assembly:

1 cup Shredded Cheddar Cheese (or a blend of cheddar and mozzarella, or feta for a tangy twist)
Non-stick cooking spray or butter for greasing the dish
Optional for garnish: Fresh parsley or chives, chopped

Directions

First things first, preheat your oven to 375°F (190°C). Thoroughly grease a 9×13 inch baking dish with non-stick cooking spray or a thin layer of butter. This will prevent the eggs from sticking and make serving and cleanup a breeze.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the diced yellow onion and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until the onions become translucent and the peppers begin to soften. This initial step builds a deep flavor base for the entire dish.
Add the sliced cremini mushrooms to the skillet. Continue to cook for another 5-8 minutes. The mushrooms will initially release a lot of water; keep cooking until that water has evaporated and the mushrooms start to brown and caramelize. This is a crucial step to avoid a soggy casserole. Once the mushrooms are browned, add the minced garlic, 1/2 tsp of salt, and 1/4 tsp of black pepper. Sauté for just one more minute until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.
Add the fresh spinach to the skillet in handfuls. It will look like a mountain, but it wilts down significantly. Stir continuously until all the spinach has wilted, which should only take about 2-3 minutes. Remove the skillet from the heat and set it aside to cool slightly. If you notice any excess liquid in the bottom of the pan, carefully drain it off.
In a large mixing bowl, crack all 12 large eggs. Add the milk, dried oregano, smoked paprika, onion powder, 1/2 tsp of salt, and 1/2 tsp of black pepper. Whisk everything together vigorously until the mixture is smooth, pale yellow, and slightly frothy. A good whisking incorporates air, which helps make the final casserole light and fluffy.
Spread the cooked vegetable mixture evenly across the bottom of your prepared baking dish. Sprinkle about half (1/2 cup) of the shredded cheese over the vegetables. This creates a delicious, cheesy layer at the base.
Slowly and evenly pour the whisked egg mixture over the vegetables and cheese in the baking dish. Use a spatula to gently press down on the veggies to ensure they are fully submerged in the egg.
Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top of the egg mixture. Place the baking dish in the preheated oven on the middle rack.
Bake for 30-40 minutes. The casserole is done when the center is set (it shouldn’t jiggle when you gently shake the pan) and the top is golden brown. A knife or toothpick inserted into the center should come out clean. Ovens can vary, so start checking around the 30-minute mark.
This is an important final step! Remove the casserole from the oven and let it rest on a cooling rack for at least 10 minutes before slicing and serving. This allows the casserole to set up completely, making it much easier to cut into clean squares.

how to serve Veggie-Packed Egg Casserole

Serve this casserole warm, garnished with fresh parsley or chives if desired. It pairs perfectly with a light salad or some toasted bread for a complete meal. You can also serve it with your favorite hot sauce for an extra kick!

how to store Veggie-Packed Egg Casserole

Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, simply slice a piece and warm it in the microwave or oven until heated through. You can also freeze individual portions for up to 2 months. Just make sure to wrap them well!

tips to make Veggie-Packed Egg Casserole

Feel free to use your favorite vegetables based on what you have on hand.
For more flavor, add some cooked sausage or bacon if you prefer a non-vegetarian version.
To make it even fluffier, separate the egg whites from the yolks, whip them until soft peaks form, and then gently fold them back in.

variation

You can substitute different cheeses such as feta or goat cheese for a tangier taste. Adding herbs like fresh basil or thyme can also enhance the flavor, and you can try using seasonal vegetables to keep things interesting!

FAQs

Can I make this casserole ahead of time?
- Yes! You can prepare it a day in advance and store it in the fridge overnight. Just bake it in the morning for a fresh breakfast.
Can I use egg whites instead of whole eggs?
- Absolutely! You can use egg whites to make a lighter version, just keep the ratio to about 1/2 cup of egg whites for each whole egg replaced.
What can I serve with this casserole?
- This casserole goes well with fresh fruit, yogurt, or a simple green salad for a balanced meal.