Description
A delightful casserole combining eggs, vibrant vegetables, and rich cheese for a hearty breakfast.
Ingredients
Scale
- 8 large eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 medium zucchini, diced
- 2 cups fresh spinach
- Salt, to taste
- Pepper, to taste
- 1 tsp oregano
- 1 tsp basil
- 1 cup diced tomatoes
- Feta cheese, for topping (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent, about 3-4 minutes. Add bell peppers, zucchini, and spinach; cook for 5-7 minutes. Season with salt, pepper, oregano, and basil.
- In a large bowl, whisk together eggs and whole milk. Stir in cheddar cheese and the cooked vegetable mixture until well combined.
- Pour mixture into the prepared baking dish. Top with diced tomatoes and sprinkle with feta cheese if desired. Bake for 30-35 minutes until set and golden. Cool slightly before slicing and serving.
Notes
Feel free to mix and match vegetables. This casserole can be made ahead and stored in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 35
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 400mg