Baked Vegetable and Egg Casserole
A nutritious and versatile dish combining eggs and various vegetables, perfect for breakfast, brunch, or a quick dinner.
Ingredients
Vegetables
- 2 cups spinach, chopped Rich in vitamins A, C, K, and iron
- 1 cup bell peppers, diced High in vitamin C and antioxidants
- 1 cup zucchini, diced Low in calories, rich in potassium
- 1 cup mushrooms, sliced Source of B vitamins and minerals
Eggs and Dairy
- 6 large eggs The perfect protein source
- 1 cup cheese, shredded (cheddar, mozzarella, or your choice) Choose your favorite cheese for flavor
Base
- 2 cups Yukon Gold potatoes, diced Provides a creamy texture and helps bind the casserole together
Seasonings
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder Optional for extra flavor
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Grease a 9x13 inch baking dish with cooking spray or olive oil.
- Layer the diced potatoes in the bottom of the baking dish.
- Add layers of chopped spinach, bell peppers, zucchini, and mushrooms.
Assembly
- In a bowl, beat the eggs with salt, pepper, and garlic powder. Pour this mixture over the layered vegetables.
- Sprinkle the shredded cheese on top.
- Bake in the preheated oven for about 30-35 minutes, or until the eggs are fully set and the top is golden.
Serving
- Allow the casserole to cool for a few minutes before slicing.
- Serve warm, enjoy with a side of fresh fruit or salad.
Notes
Customize with your favorite vegetables and cheeses. Store leftovers in airtight containers for up to five days.