Egg Casserole with Vegetables
A hearty and nutritious egg casserole loaded with fresh vegetables and cheese, perfect for a crowd or family dinner.
Equipment
- 1 9x13 inch baking dish greased
- 1 mixing bowl large
- 1 whisk
Ingredients
Base Ingredients
- 12 large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese
Vegetables
- 1 bell pepper diced
- 1 cup cherry tomatoes halved
- 1/2 cup chopped spinach
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish and set aside.
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
- Stir in the diced bell pepper, cherry tomatoes, and chopped spinach into the egg mixture.
- Pour the egg mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Place the casserole in the preheated oven and bake for 45-50 minutes, or until the eggs are set and the top is golden brown.
- Allow the casserole to cool for a few minutes before slicing. Serve warm for best results.
Serving
- Cut the casserole into 8 slices. Serve each slice with a side salad or bread.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Make sure to whisk the eggs thoroughly for a fluffy texture. Ingredient Substitutions: Use any cheese you prefer. How to Serve: Pair with a fresh salad. Storage & Freshness: Best consumed within 3 days. Make-Ahead Tips: Prepare the night before and bake in the morning.