Baked Vegetable Egg Casserole Recipe
Today, we’re excited to share a nutritious and flavorful recipe for Baked Vegetable Egg Casserole. This dish combines fresh vegetables with eggs and cheese, making it a perfect choice for breakfast, lunch, or dinner. Let’s dive into this easy and delicious recipe!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
1 carrot (grated)
1 zucchini (grated)
1/2 head of cabbage (finely chopped)
Olive oil
Sea salt and black pepper (to taste)
4 eggs
20g (1/2 cup) green onion (chopped)
1.5g (1/4 tsp) salt
3g (1/2 tsp) sugar
Green pepper rings (for garnish)
Grated Feta cheese (for topping)
INSTRUCTIONS:
Prepare the Vegetables:
Grate 1 carrot and 1 zucchini. Finely chop 1/2 head of cabbage.
Saute the Vegetables:
Heat a little olive oil in a large pan over medium heat. Add the grated carrot, zucchini, and chopped cabbage. Season with sea salt and black pepper. Sauté for 1 to 2 minutes until slightly tender.
Prepare the Egg Mixture:
In a large bowl, crack 2 eggs. Add 20g of chopped green onion, 1.5g of salt, and 3g of sugar. Mix well. Pour the sautéed vegetables into the egg mixture and stir to combine.
Assemble and Bake:
Preheat your oven to 190°C (375°F). Grease a baking pan with olive oil. Pour the vegetable and egg mixture into the pan. Crack the remaining 2 eggs and mix them into the pan. Stir gently to combine. Arrange green pepper rings on top and sprinkle grated Feta cheese. Bake for 15 minutes, or until eggs are set and cheese is melted and golden brown. Cool slightly before serving.
Serving Suggestions:
This casserole is perfect on its own or served with a side salad or some crusty bread.
Cooking Tips:
Ensure vegetables are not overcooked during sautéing, as they will continue to cook in the oven.
Feel free to add other vegetables or herbs to suit your taste.
Nutritional Benefits:
Packed with vegetables for essential vitamins and minerals.
Eggs and cheese provide a good source of protein, making this a balanced meal.
Dietary Information:
Vegetarian: Yes
Gluten-Free: Yes
Dairy-Free: No (contains cheese; can be substituted with a dairy-free alternative)
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
Easy to make and versatile.
Packed with flavor and nutrients.
A healthy and satisfying dish for any time of day.
Thank you for trying out our Baked Vegetable Egg Casserole recipe! We hope you enjoyed this wholesome and delicious dish.
Can I use different vegetables?
Yes, you can substitute or add vegetables like bell peppers, spinach, or mushrooms.
Can I make this casserole ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator until ready to bake.
Can I freeze this casserole?
Yes, it can be frozen. Store it in an airtight container for up to 2 months. Reheat in the oven.
What can I use instead of mozzarella cheese?
You can use any cheese of your choice or a dairy-free alternative.
How do I know when the casserole is done?
The casserole is done when the eggs are set and the cheese is melted and golden brown.
Can I add meat to this casserole?
Yes, you can add cooked chicken, beef, or sausage for extra protein.
How do I make this recipe dairy-free?
Use a dairy-free cheese alternative and omit the cheese or replace it with a plant-based option.
What can I serve with this casserole?
It pairs well with a fresh salad, crusty bread, or steamed vegetables.
Can I use egg substitutes?
Yes, you can use egg substitutes like flax eggs or chia eggs if needed.
How long should I bake the casserole?
Bake for about 15 minutes or until the eggs are fully set and the cheese is golden.