Lunch - Breakfast

Easy Vegetable Egg Casserole

This delicious vegetable egg casserole is a fantastic addition to any brunch or breakfast spread. Packed with nutritious veggies and protein-rich eggs, it's a wholesome and satisfying dish that will impress your guests or family members.

Yields 10 Servings
Prep + Chill Time 5 mins Cook Time 40 mins Total Time 45 mins

To make this savory egg bake, simply whisk together eggs, milk, your favorite vegetables such as bell peppers, spinach, tomatoes, and onions, and a sprinkle of cheese. Pour the mixture into a baking dish and bake until golden and set.

The best part about this dish is that it can be made ahead of time and frozen for future meals. When you're ready to enjoy it, simply thaw a slice in the refrigerator overnight and then reheat it in the oven until it's piping hot. Serve with a side of fresh fruit or a green salad for a complete and delicious meal.

Whether you're hosting a brunch gathering or looking for a convenient make-ahead breakfast option, this easy vegetable egg casserole is sure to become a favorite in your recipe collection.


  • 1 Tbsp extra-virgin olive oil
  • 1 red bell pepper, diced small
  • 1 yellow onion, diced small
  • 2 cups broccoli florets, finely chopped
  • 1/2 cup low-fat milk
  • 12 Large Rosemary Farm eggs
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 cup reduced-fat sharp cheddar cheese
  • 1 cup pico de gallo


  1. Preheat the oven to 375°F and coat a 9×13-inch baking dish with non-stick cooking spray.
  2. Heat the oil in a large non-stick skillet over medium heat. Add the peppers and onions; cook, stirring often, until just softened, 4 minutes. Stir in broccoli and 2 tablespoons water, cover and cook 1 minute. Remove the skillet lid and cook until water is fully evaporated, about 1 minute. Transfer mixture to the glass baking dish, spreading it out evenly to cover the bottom.
  3. Whisk the milk, eggs, salt and black pepper together in a medium bowl. Stir in ½ cup cheese. Pour egg mixture over the top and cover with remaining ½ cup cheese.
  4. Bake until edges are set and top is golden, 30 to 35 minutes. Cool in the baking dish on a wire rack for 10 minutes before slicing. Garnish with pico de gallo.

Note: The USDA recommends cooking egg dishes to 160 degrees Fahrenheit.

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