Garden Veggie Egg Casserole

A delightful twist on the classic egg casserole, this garden veggie version is packed with fresh vegetables and herbs, making it a perfect choice for a wholesome breakfast or brunch. This nutrient-rich dish is designed to please your taste buds while supporting a healthy lifestyle.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

8 large eggs

1 cup of whole milk

1/2 cup of shredded cheddar cheese

1/2 cup of crumbled feta cheese

1 cup of chopped spinach

1/2 cup of diced bell pepper

1/4 cup of chopped green onions

1/2 cup of cherry tomatoes, halved

1 teaspoon of salt

1/2 teaspoon of black pepper

1 tablespoon of olive oil

1/4 teaspoon of garlic powder

1/4 teaspoon of dried oregano

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with olive oil.

2. In a large bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.

3. Stir in the shredded cheddar cheese, crumbled feta cheese, chopped spinach, diced bell pepper, chopped green onions, and halved cherry tomatoes.

4. Pour the egg mixture into the prepared baking dish and spread it out evenly.

5. Sprinkle the dried oregano over the top of the casserole for added flavor.

6. Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is golden brown.

7. Remove from the oven and let the casserole cool for a few minutes before slicing and serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual servings in the microwave on medium power 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.