Garden Vegetable Egg Casserole
A delightfully savory and healthy egg casserole featuring fresh garden vegetables and herbs for a nutritious start to your day. Perfect for vegetarians and those seeking a wholesome breakfast option.
Prep time: 10 minutesCook time: 30 minutesServes: 6
Ingredients
8 large eggs
1 cup whole milk
1 cup shredded sharp cheddar cheese
1 cup diced bell peppers (red, yellow, or green)
1/2 cup chopped spinach
1/4 cup sliced green onions
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 teaspoon fresh thyme leaves
1 teaspoon fresh basil leaves, chopped
1 tablespoon butter (for greasing the baking dish)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Grease a 9x13-inch baking dish with butter.
3. In a large skillet, heat olive oil over medium heat. Add bell peppers and cook for 5 minutes until softened.
4. Add garlic and spinach to the skillet and cook for an additional 2 minutes. Remove from heat.
5. In a large bowl, whisk together eggs, milk, salt, and pepper.
6. Stir in the cooked vegetables, cheese, green onions, thyme, and basil into the egg mixture.
7. Pour the mixture into the prepared baking dish.
8. Bake in the preheated oven for 25-30 minutes or until the eggs are set and the top is golden brown.
9. Remove from oven and let it cool for 5 minutes before serving.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat individual servings in the microwave for 1-2 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
