Description
A hearty vegetarian breakfast casserole packed with vegetables and cheese for a satisfying morning meal.
Ingredients
Scale
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 bell pepper, diced
- 1 small onion, diced
- 1 cup spinach, chopped
- 1 cup mushrooms, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a pan and sauté onions, bell pepper, mushrooms, and spinach until softened.
- In a bowl, whisk eggs, milk, salt, and black pepper.
- Grease a baking dish and spread the sautéed vegetables evenly.
- Pour the egg mixture over the vegetables.
- Sprinkle shredded cheese on top.
- Bake for 30-35 minutes or until the eggs are set.
- Let it cool for 5 minutes before serving.
Notes
- You can substitute any vegetables you prefer.
- For a creamier texture, use half-and-half instead of milk.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 200mg
Keywords: vegetarian breakfast casserole, egg bake, healthy breakfast