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Egg Vegetable Casserole
4.4 from 192 votes

Egg Vegetable Casserole

This Egg Vegetable Casserole is a hearty baked dish combining a large number of eggs whisked with milk and seasonings, layered with sautéed bell peppers, onions, spinach, and fresh tomatoes, then mixed with melted mozzarella cheese. Baked until golden and set, it provides a custardy texture with savory vegetables and melty cheese throughout. The casserole can be topped with Parmesan cheese for additional flavor and served as a filling breakfast or brunch option.

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

Ingredients

  • 18 egg
  • milk splash, skim
  • salt to taste
  • black pepper to taste
  • Spike seasoning
  • olive oil
  • 1/2 red pepper diced
  • 1/2 yellow bell pepper diced
  • 1/2 red onion diced
  • 1 cup spinach chopped, fresh
  • 3 Roma tomato diced
  • 1 cup mozzarella cheese shredded
  • Parmesan Cheese shredded

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Bake in a 350 degree oven for about 35-40 minutes or until the eggs are set and golden.
  4. Sprinkle the casserole with Parmesan cheese if you wish.