Cheesy Vegetable Egg Bake Casserole

Description

Cheesy Vegetable Egg Bake Casserole is a hearty, protein-rich breakfast casserole loaded with fluffy eggs, melted cheese, colorful vegetables, and savory seasonings. This easy baked casserole is perfect for busy mornings, weekend brunches, holiday breakfasts, or meal prep because it can be made ahead and reheated throughout the week. Fresh spinach, bell peppers, onions, and cheese create a delicious combination of flavors while keeping the casserole moist, tender, and satisfying. The golden, bubbly cheese topping adds the perfect finishing touch, creating a lightly crisp surface with a soft, creamy center. This versatile recipe can easily be customized with your favorite vegetables or cooked meats, making it an excellent way to use ingredients already in your refrigerator. Serve warm with fresh fruit, toast, roasted potatoes, or a simple green salad for a complete meal the entire family will enjoy.

Ingredients For the Egg Base

• 10 large eggs
• ½ cup whole milk
• ½ cup heavy cream
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning

For the Vegetables

• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 cup broccoli florets, finely chopped
• 1 tablespoon olive oil

For the Cheese

• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

For Garnish

• Fresh chopped parsley
• Freshly cracked black pepper

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray.

Step 2: Cook the Vegetables

Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook for 4–5 minutes until softened. Stir in the broccoli and cook for another 2 minutes. Finally, add the spinach and cook just until wilted. Remove from the heat and allow the vegetables to cool slightly.

Step 3: Prepare the Egg Mixture

In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, garlic powder, onion powder, and Italian seasoning until smooth and slightly frothy.

Step 4: Add the Cheese

Mix the cheddar, mozzarella, and Parmesan cheese into the egg mixture, reserving about ½ cup of cheddar for the topping.

Step 5: Combine Everything

Fold the cooked vegetables into the egg mixture, stirring gently until evenly distributed throughout.

Step 6: Fill the Baking Dish

Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the reserved cheddar cheese over the top.

Step 7: Bake

Bake for 35–40 minutes, or until the casserole is puffed, lightly golden, and the center is fully set. Insert a knife into the middle; it should come out clean.

Step 8: Rest

Allow the casserole to cool for 10 minutes before slicing. This helps the casserole hold its shape and makes serving easier.

Step 9: Serve

Cut into squares and garnish with chopped parsley and freshly cracked black pepper. Serve warm with toast, avocado, fruit, or breakfast potatoes.

Tips & Notes

• Sautéing the vegetables first removes excess moisture and prevents a watery casserole.
• Freshly grated cheese melts more smoothly than pre-shredded cheese.
• Add cooked bacon, diced ham, turkey sausage, or shredded chicken for extra protein.
• You can substitute Swiss, Monterey Jack, feta, or pepper jack cheese for different flavors.
• Refrigerate leftovers in an airtight container for up to 4 days or freeze individual portions for up to 2 months.

Q&A

Q: Can I make this casserole the night before?
Yes. Assemble the casserole, cover it, and refrigerate overnight. Bake it fresh the next morning.

Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much liquid as possible before adding it.

Q: How do I know when it’s done?
The center should be firm, no longer jiggly, and a knife inserted into the middle should come out clean.

Servings & Nutrition

Servings: 8

Approximate Nutrition Per Serving

• Calories: 285
• Protein: 19g
• Carbohydrates: 6g
• Fat: 20g
• Saturated Fat: 9g
• Fiber: 1g
• Sugar: 3g
• Sodium: 460mg