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Instructions
Step 1: Prepare the Vegetables
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil or butter over medium heat.
- Add the chopped onion, bell pepper, and zucchini to the pan. Sauté for about 5-7 minutes, until the vegetables are softened and slightly golden.
- Add the spinach to the skillet and cook for another 2 minutes, until wilted. Remove from heat.
Step 2: Make the Creamy Sauce
- In a mixing bowl, whisk together the eggs, milk (or cream), garlic powder, onion powder, salt, and pepper.
- Stir in half of the shredded cheddar cheese and all of the Parmesan cheese. This will make the sauce creamy and cheesy.
Step 3: Assemble the Casserole
- Grease a 9×9-inch (or similar-sized) baking dish with cooking spray or butter.
- Spread the sautéed vegetables evenly across the bottom of the dish.
- Pour the egg mixture over the vegetables, making sure it’s evenly distributed.
- Sprinkle the remaining shredded cheddar cheese on top for a cheesy, golden finish.
Step 4: Bake and Serve
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the top is golden and bubbly.
- Let the casserole cool for a few minutes before slicing and serving. Garnish with fresh herbs if desired.
Tips & Variations
✔ Vegetable Options: Feel free to swap or add vegetables like mushrooms, tomatoes, broccoli, or asparagus to suit your taste.
✔ Add Protein: For extra protein, add cooked bacon, sausage, or diced chicken to the casserole before baking.
✔ Make Ahead: This casserole can be assembled the night before and refrigerated overnight. Simply bake it the next day!
✔ Dairy-Free: Use non-dairy milk and vegan cheese to make this casserole dairy-free.
This Baked Egg and Vegetable Casserole with cheese and creamy sauce is the perfect combination of rich, savory, and fresh flavors. Whether you’re preparing it for a weekend brunch or as a weeknight dinner, it’s a dish that will please everyone at the table. Enjoy the comforting goodness in every bite! 🍳🧀
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