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4.4 from 192 votes

Egg Vegetable Casserole

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

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

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

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.