Layered Vegetable and Egg Casserole
Introduction
This Layered Vegetable and Egg Casserole is the ultimate all-in-one meal — colorful, hearty, and bursting with nutrition. Imagine layers of tender vegetables, fluffy eggs, melted cheese, and aromatic herbs baked to perfection. It’s a dish that feels indulgent but is incredibly wholesome and easy to make.
Perfect for breakfast, brunch, or light dinner, this casserole is packed with protein and fiber to keep you energized throughout the day. Plus, it’s completely customizable — use whatever veggies you have on hand and create a delicious, nutrient-rich masterpiece every time.
Ingredients
(Serves 6)
8 large eggs
½ cup milk or cream
1 medium onion, finely chopped
1 red bell pepper, diced
1 zucchini, thinly sliced
1 small carrot, grated
1 cup spinach or kale, chopped
½ cup cherry tomatoes, halved
1 cup shredded mozzarella or cheddar cheese
1 tablespoon olive oil or butter
½ teaspoon garlic powder
½ teaspoon dried oregano or Italian herbs
Salt and black pepper, to taste
Fresh parsley or chives for garnish
Instructions
Preheat the Oven
Set your oven to 375°F (190°C). Grease a medium baking dish with a little olive oil or butter.
Sauté the Vegetables
Heat olive oil in a skillet over medium heat.
Add onions, bell pepper, zucchini, and carrots.
Sauté for about 5–7 minutes until slightly softened. Stir in spinach or kale until wilted.
Season lightly with salt, pepper, and herbs. Remove from heat.
Prepare the Egg Mixture
In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper until well combined.
Layer the Casserole
Spread half of the sautéed veggies evenly in the baking dish.
Sprinkle half of the cheese over them.
Pour half of the egg mixture.
Repeat with remaining veggies, cheese, and eggs, finishing with cheese on top.
Bake
Bake uncovered for 25–30 minutes, or until the eggs are fully set and the top is golden.
Let it cool for 5 minutes before slicing.
Serve
Garnish with fresh herbs and serve warm. Pairs beautifully with whole-grain toast or a simple green salad.
Tips for the Best Casserole
Use colorful veggies: Bell peppers, spinach, and carrots not only add flavor but also vibrant color.
Add protein: Mix in cooked chicken, turkey, or tofu for extra protein.
Make it dairy-free: Substitute cheese with nutritional yeast and use plant-based milk.
Meal prep: Slice and refrigerate portions — reheat easily in the microwave or air fryer.
Add spice: Sprinkle chili flakes or paprika for a subtle heat.
Serving Suggestions
Serve with avocado slices and whole-grain bread for a balanced breakfast.
Pair with a fresh tomato-cucumber salad for a light lunch.
Enjoy as a post-workout meal to replenish protein and nutrients.
Perfect for brunch buffets — serve in small squares or muffin cups for easy portions.
Nutrition Facts (Per Serving)
(Approximate values — based on 6 servings)
Calories: 210 kcal
Protein: 14 g
Fat: 13 g
Carbohydrates: 9 g
Fiber: 3 g
Sugar: 4 g
Vitamin A: 45% DV
Vitamin C: 40% DV
Calcium: 15% DV
Iron: 10% DV
Potassium: 500 mg
Final Thought
This Layered Vegetable and Egg Casserole proves that healthy food can be simple, colorful, and irresistibly delicious. With every forkful, you get the perfect mix of creamy eggs, melty cheese, and garden-fresh veggies — a true celebration of flavor and nutrition in one comforting dish.