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
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.
Notes
- You can prepare the casserole a day ahead and refrigerate before baking.
- Substitute any spring vegetables you have on hand, like peas or leeks.
- For a dairy-free option, skip the cheese and use non-dairy milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 285mg
