Baked Vegetable and Egg Casserole
Baked Vegetable and Egg Casserole is a tasty, easy dish packed with healthy veggies—perfect for a simple and hearty meal.
Ingredients
- 8 large eggs
- ½ cup milk or non-dairy milk
- 1 cup chopped broccoli steamed or blanched
- 1 cup diced bell peppers
- ½ cup chopped onion
- 1 cup spinach fresh or thawed if frozen
- 1 cup shredded cheese cheddar, mozzarella, or mix
- 1 tsp garlic powder
- Salt and pepper to taste
- Optional: chili flakes herbs like parsley or basil
Instructions
- Preheat oven to 375°F (190°C).
- Prepare a baking dish (about 9x9 inches) by greasing or lining with parchment.
- Steam or sauté veggies slightly to soften and remove excess moisture.
- In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper.
- Fold in the chopped veggies and shredded cheese.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes, or until the eggs are set and the top is lightly golden.
- Cool slightly, slice into squares, and serve warm or at room temperature.