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Easy Vegetable Egg Casserole

Easy Vegetable Egg Casserole
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Easy Vegetable Egg Casserole

Looking for a crowd-pleasing dish that’s easy to whip up? Try this veggie-loaded savory egg bake! It also freezes well – just allow to cool, cut into slices and transfer to a freezer-safe container. Enjoy within three months of freezing and be sure to reheat to an internal temperature of 160°F.

This recipe from American Egg Board - Recipes is an American Heart Association Heart-Check Certified Recipe.

Ingredients

Servings   10   Serving Size   1/10th of casserole

  • 1 tablespoon extra virgin olive oil
  • 1 red bell pepper, diced small
  • 1 yellow onion, diced small
  • 2 cups finely chopped broccoli florets
  • 1/2 cup low-fat milk
  • 12 large eggs
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup reduced-fat sharp Cheddar cheese (divided)
  • 1 cup pico de gallo

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 375°F and coat a 9x13-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 1/2 cup cheese. Pour egg mixture over the top and cover with remaining 1/2 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.

Nutrition Facts

Easy Vegetable Egg Casserole
CaloriesCalories
157 Per Serving
ProteinProtein
12g Per Serving
FiberFiber
1g Per Serving

Nutrition Facts

Calories 157
Total Fat 9.4 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 3.8 g
Cholesterol 230 mg
Sodium 491 mg
Total Carbohydrate 7 g
Dietary Fiber 1 g
Sugars 4 g
Protein 12 g
 

Looking for a crowd-pleasing dish that’s easy to whip up? Try this veggie-loaded savory egg bake! It also freezes well – just allow to cool, cut into slices and transfer to a freezer-safe container. Enjoy within three months of freezing and be sure to reheat to an internal temperature of 160°F.

This recipe from American Egg Board - Recipes is an American Heart Association Heart-Check Certified Recipe.

Nutrition Facts

Easy Vegetable Egg Casserole
CaloriesCalories
157 Per Serving
ProteinProtein
12g Per Serving
FiberFiber
1g Per Serving
×
Calories 157
Total Fat 9.4 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 3.8 g
Cholesterol 230 mg
Sodium 491 mg
Total Carbohydrate 7 g
Dietary Fiber 1 g
Sugars 4 g
Protein 12 g

Ingredients

Servings   10   Serving Size   1/10th of casserole

  • 1 tablespoon extra virgin olive oil
  • 1 red bell pepper, diced small
  • 1 yellow onion, diced small
  • 2 cups finely chopped broccoli florets
  • 1/2 cup low-fat milk
  • 12 large eggs
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup reduced-fat sharp Cheddar cheese (divided)
  • 1 cup pico de gallo

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 375°F and coat a 9x13-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 1/2 cup cheese. Pour egg mixture over the top and cover with remaining 1/2 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.
 

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