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Egg Casserole with Vegetables and Cheese

This egg casserole combines beaten eggs with colorful chopped vegetables and shredded cheese, baked until puffed and golden on top. The dish develops a fluffy, airy texture with a slightly crispy crust, presenting a vibrant, inviting appearance. It is a versatile baked dish that serves as a hearty breakfast or brunch main course.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 6 large eggs beaten
  • 1 cup shredded cheese cheddar or preferred variety
  • 1 cup mixed vegetables diced bell peppers, spinach, or zucchini
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons milk optional for extra fluffiness
  • 1 tablespoon olive oil for greasing the baking dish

Equipment

  • Mixing bowl
  • Baking dish
  • Whisk
  • Knife
  • Cutting board
  • Oven

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil and set aside.
  2. Chop and measure the vegetables into small, uniform pieces. Add them to a large mixing bowl.
    6 large eggs
  3. In a separate bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined and slightly frothy.
    6 large eggs
  4. Pour the beaten eggs into the mixing bowl with vegetables. Add the shredded cheese and stir until evenly incorporated.
    6 large eggs
  5. Pour the mixture into the prepared baking dish. Spread evenly with a spatula.
    6 large eggs
  6. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole has puffed up slightly. Inspect the edges, which should be crispy and bubbling slightly around the sides.