Description
This Spring Vegetable Egg Casserole is a delightful dish that combines the freshness of spring vegetables with the heartiness of eggs and cheese, perfect for a weekend brunch or a special breakfast treat.
Ingredients
Scale
Egg Mixture:
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Vegetables:
- 1 tablespoon olive oil
- 1 small red bell pepper, diced
- 1 small zucchini, diced
- 1 cup asparagus, cut into 1-inch pieces
- 1/2 cup cherry tomatoes, halved
- 3 green onions, sliced
- 2 cloves garlic, minced
Instructions
- Preheat Oven: Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Sauté Vegetables: In a skillet, cook bell pepper, zucchini, asparagus, and garlic until tender. Add cherry tomatoes and green onions.
- Prepare Egg Mixture: In a bowl, whisk eggs, milk, salt, and pepper. Stir in cheeses.
- Assemble Casserole: Spread vegetables in the baking dish, pour egg mixture over them.
- Bake: Bake for 25-30 minutes until set and golden. Rest before serving, garnish with basil.
Notes
- This casserole can be made ahead and reheated, perfect for brunch.
- Try different seasonal vegetables like spinach, mushrooms, or peas.
- For added protein, include cooked chicken sausage or turkey bacon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 4g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 225mg
