Description
This Veggie Loaded Breakfast Casserole is a wholesome and energizing morning meal packed with nutritious eggs, fresh vegetables, and melted cheese. Baked to golden perfection, it offers a delicious combination of flavors and textures that will keep you satisfied throughout the day.
Ingredients
Scale
Main Ingredients
- 6 eggs
- 1 cup milk
- 2 cups diced vegetables (bell peppers, spinach, onions)
- 1 cup shredded cheese
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Mix Eggs and Milk: In a large bowl, whisk together the eggs and milk until the mixture is smooth and slightly frothy, which will help create a fluffy texture.
- Add Vegetables and Seasonings: Stir in the diced bell peppers, spinach, onions, shredded cheese, salt, black pepper, garlic powder, and paprika thoroughly to ensure even distribution of flavors.
- Prepare Baking Dish: Grease a baking dish with butter or cooking spray to prevent sticking, then pour the prepared mixture evenly into the dish.
- Bake: Place the baking dish in the oven and bake for 30 to 35 minutes until the casserole is set in the center and the top is golden brown.
- Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes before slicing. Serve warm for a hearty breakfast.
Notes
- You can customize the vegetable mix by adding mushrooms, tomatoes, or zucchini.
- For a dairy-free version, substitute milk and cheese with plant-based alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
- Use a toothpick to check doneness; it should come out clean when inserted in the center.
