How To Make Vegetable and Egg Breakfast Casserole Recipe
A delicious and healthy breakfast option packed with veggies and protein.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 diced onion
- 1 diced red bell pepper
- 1 diced zucchini
- 1 diced yellow squash
- 1 cup chopped spinach
- 8 large eggs
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
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Preheat the oven to 350°F (175°C).
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Grease an 8-inch square baking dish with olive oil.
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In a large skillet, heat the olive oil over medium heat.
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Add the onion and red pepper and cook until softened.
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Add the zucchini, yellow squash, and spinach. Cook until veggies are tender and the excess moisture has cooked off.
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Whisk together eggs, milk, garlic powder, thyme, salt and black pepper in a separate bowl.
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Add the cooked veggies to the baking dish spreading them evenly.
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Pour the egg mixture evenly over the veggie mixture.
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Bake for 35-40 minutes or until golden brown.
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Serve hot and enjoy!
Nutrition
- Calories : 223kcal
- Total Fat : 13g
- Saturated Fat : 3g
- Cholesterol : 395mg
- Sodium : 435mg
- Total Carbohydrates : 9g
- Dietary Fiber : 2g
- Sugar : 5g
- Protein : 17g
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