Name: Vegetable Egg Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 10 large eggs; 1/2 cup whole milk; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup asparagus (chopped into 1-inch pieces); 1 cup baby spinach (roughly chopped); 1/2 cup cherry tomatoes (halved); 1/2 cup zucchini (diced); 1/4 cup green onions (sliced); 1/2 cup shredded Gruyère or cheddar cheese; 2 tablespoons olive oil; nonstick cooking spray

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There’s just something magical about starting your day with a freshly baked Vegetable Egg Casserole Recipe: it’s colorful, hearty, and packed with a garden’s worth of flavor! This dish beautifully blends tender veggies, silky eggs, and gooey cheese, creating a meal that’s as inviting as it is nourishing. Whether you’re feeding a crowd at brunch or looking to meal-prep breakfasts for the week, this casserole is always a winner—simple to make, easy to customize, and guaranteed to leave everyone asking for seconds.

Vegetable Egg Casserole Recipe - Recipe Image

Ingredients You’ll Need

The secret to a memorable Vegetable Egg Casserole Recipe lies in a handful of fresh, simple ingredients that each bring something special to the table. Each one enhances the finished casserole’s flavor, texture, and visual appeal—making every bite a treat!

10 large eggs: The foundation of the casserole, giving it a creamy, fluffy structure.
1/2 cup whole milk: Adds richness and helps create a silky-smooth egg mixture.
1 cup asparagus (chopped): Offers a bright, crisp bite and gorgeous green color.
1 cup baby spinach (chopped): Brings extra nutrients and a mild, earthy flavor.
1/2 cup cherry tomatoes (halved): Juicy bursts of sweetness that balance out the savory flavors.
1/2 cup zucchini (diced): Adds moisture and a tender texture to each slice.
1/4 cup green onions (sliced): Delivers mild onion flavor and a pop of freshness.
1/2 cup shredded Gruyère or cheddar cheese: Melts into gooey ribbons, giving a creamy, cheesy finish.
2 tablespoons olive oil: Perfect for sautéing veggies and adding a hint of richness.
1 teaspoon garlic powder: Rounds out the flavors with subtly savory notes.
1/2 teaspoon salt: Essential for seasoning every layer of the casserole.
1/4 teaspoon black pepper: Provides gentle warmth and depth.
Nonstick cooking spray: Prevents sticking so your casserole slices come out perfectly every time.

How to Make Vegetable Egg Casserole Recipe

Step 1: Prep the Oven and Baking Dish

Begin by preheating your oven to 375°F. Lightly grease a 9×13-inch baking dish with nonstick spray—this ensures effortless serving and minimal cleanup later. Getting the basics right from the start makes the entire process smoother!

Step 2: Sauté the Vegetables

Heat the olive oil in a skillet over medium heat. Add the asparagus and zucchini, then sauté for 3 to 4 minutes until they start to soften—you want them tender but still vibrant. Toss in the chopped spinach and cook for one more minute, just until it wilts. Remove the skillet from heat and breathe in that savory aroma!

Step 3: Whisk the Egg Mixture

In a large bowl, whisk together the eggs, whole milk, garlic powder, salt, and black pepper until well blended. This step ensures every bite of your Vegetable Egg Casserole Recipe is seasoned and fluffy, not bland or uneven.

Step 4: Combine Everything

To the bowl with the eggs, gently fold in the sautéed veggies, cherry tomatoes, green onions, and cheese. Mix until the vegetables and cheese are evenly dispersed, giving you beautiful pops of color and flavor throughout.

Step 5: Assemble and Bake

Pour the egg and vegetable mixture into your prepared baking dish, spreading everything into an even layer (don’t forget to scrape out every last drop—no flavor left behind!). Slide the dish into the oven and bake for 30 to 35 minutes, until the eggs are fully set and the top turns a sun-kissed golden brown. Let it cool slightly before slicing to help everything hold together perfectly.

How to Serve Vegetable Egg Casserole Recipe

Garnishes

A shower of fresh chopped herbs—like chives, parsley, or even a hint of dill—brightens up the finished casserole and makes it feel extra special. Scatter a few more halved cherry tomatoes on top, or a sprinkle of extra shredded cheese if you’re feeling decadent.

Side Dishes

This Vegetable Egg Casserole Recipe shines next to buttered toast, a crisp green salad, or roasted potatoes. For a weekend brunch, try pairing it with a citrusy fruit salad and maybe some smoky veggie sausage for extra flair.

Creative Ways to Present

Cut the casserole into neat squares for grab-and-go breakfast sandwiches, or use biscuit cutters for fun, round servings that kids will love. For a brunch buffet, arrange the pieces on a serving platter with colorful garnishes for that wow-factor presentation.

Make Ahead and Storage

Storing Leftovers

Transfer any extra slices of casserole to an airtight container, and tuck them in the fridge. The flavors continue to meld over the next couple of days, making leftovers just as delicious—if not more!

Freezing

This Vegetable Egg Casserole Recipe is freezer-friendly too. Simply wrap individual slices tightly in plastic wrap, then foil, and store in a freezer-safe bag for up to two months. This is a lifesaver for busy mornings or unexpected guests.

Reheating

To reheat, pop slices in the microwave for quick convenience, or warm them in a low oven if you prefer the edges a bit crispy. Just be sure not to overdo it, so the casserole stays tender and fluffy.

FAQs

Can I use different vegetables in this Vegetable Egg Casserole Recipe?

Absolutely! Feel free to swap in bell peppers, mushrooms, leeks, or even small broccoli florets. Just stick to about the same total quantity for best results.

What’s the best way to make this recipe dairy-free?

Skip the cheese and use your favorite unsweetened non-dairy milk. A splash of oat milk or almond milk works beautifully, and you can add in some nutritional yeast for a touch of cheesiness.

Can I prepare the casserole in advance?

Yes, you can assemble the entire casserole, cover it well, and keep it in the fridge overnight. Bake it off the next morning for a fuss-free, hot breakfast—perfect for entertaining!

How do I know when the casserole is done cooking?

The center should feel set and spring back gently when touched. You can also insert a toothpick into the middle; it should come out clean with just a few moist crumbs.

What size pan should I use if I want to halve the recipe?

If you’re making a smaller batch of the Vegetable Egg Casserole Recipe, use an 8×8-inch baking dish and reduce the baking time by about 5–10 minutes to ensure it cooks evenly.

Final Thoughts

Whether you’re new to casseroles or already a fan, this Vegetable Egg Casserole Recipe might quickly become your favorite breakfast (or dinner) trick. Its flexibility, vibrant color, and unbeatable comfort make it impossible not to love. Give it a try—you’re in for a real treat!

Vegetable Egg Casserole Recipe

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4.7 from 14 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Vegetable Egg Casserole is a delightful and nutritious dish perfect for a satisfying breakfast or brunch. Packed with a medley of fresh spring vegetables, eggs, and cheese, this flavorful casserole is easy to make and can even be prepared ahead of time.

Ingredients

Scale

Egg Mixture:

10 large eggs
1/2 cup whole milk
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Vegetables:

1 cup asparagus (chopped into 1-inch pieces)
1 cup baby spinach (roughly chopped)
1/2 cup cherry tomatoes (halved)
1/2 cup zucchini (diced)
1/4 cup green onions (sliced)

Others:

1/2 cup shredded Gruyère or cheddar cheese
2 tablespoons olive oil
nonstick cooking spray

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Instructions

Preheat and Prep: Preheat the oven to 375°F. Grease a 9×13-inch baking dish with nonstick spray.
Sauté Vegetables: In a skillet, sauté asparagus and zucchini until tender. Add spinach and cook until wilted. Remove from heat.
Mix Egg Mixture: In a bowl, whisk eggs, milk, garlic powder, salt, and pepper. Stir in sautéed vegetables, cherry tomatoes, green onions, and cheese.
Bake: Pour mixture into the baking dish. Bake for 30–35 minutes until set and golden.
Serve: Let cool slightly before slicing and serving.