Egg Vegetable Casserole

Name: Egg Vegetable Casserole
Prep time: 10 min
Total time: 50 min
Yield: 1 serving
Ingredients: 18 eggs; Splash of skim milk; salt and pepper to taste; Spike seasoning; olive oil; 1/2 red pepper; 1/2 yellow pepper; 1/2 red onion; 1 cup of fresh spinach; 3 roma tomatoes; 1 cup mozzarella cheese; Parmesan Cheese

User Reviews

4.4

192 reviews

Good

Prep Time
10 mins
Total Time
50 mins
Course
Breakfast
Cuisine
Canadian, Vegetarian, gluten-free

Egg Vegetable Casserole

Iris Warren

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We love this Egg Vegetable Casserole because it feeds a crowd!

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Ingredients

18 eggs
Splash of skim milk
salt and pepper to taste
Spike seasoning
olive oil
1/2 red pepper diced
1/2 yellow pepper diced
1/2 red onion diced
1 cup of fresh spinach chopped
3 roma tomatoes diced
1 cup mozzarella cheese shredded
Parmesan Cheese shredded

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Instructions

In a large bowl, whisk together the 18 eggs. Add a splash of milk. Add salt and pepper to taste. We also used Spike seasoning, 1-2 teaspoons. If you don't have this, try Italian seasoning instead.
In a large skillet, saute the peppers and onion in a little bit of olive oil. Add in the spinach for a minute or two. Pour the eggs in a greased 9 by 13 Pyrex dish. Add in the sauteed veggies and tomatoes. Stir everything in the pan. Stir in mozzarella cheese. Make sure everything is distributed evenly.
Bake in a 350 degree oven for about 35-40 minutes or until the eggs are set and golden.
Sprinkle the casserole with Parmesan cheese if you wish.