Are you looking for a good meal planning recipe? Are you cooking for a crowd? Then this is the recipe for you – Veggie Egg Casserole.
This recipe is so easy! I would eat it for breakfast, lunch, or dinner. Just add a side salad and you are all set! Also, the recipe is very versatile. You can add any combination of vegetables that you want based on your tastes or even what you have in the fridge.
Veggie Egg Casserole
Recipe by: Jamie Boden at My Beautiful Ideal
- Cooking spray
- 1/2 tablespoon olive oil
- 1 package fresh mushrooms (whatever kind is your favorite will be fine)
- 5 cups fresh baby spinach (about one pre-packaged bag)
- 1 jar roasted red peppers, diced
- 2 cups shredded sharp cheddar cheese
- 1 dozen large eggs
- 1 cup milk (I used skim, but you can use any milk you want to)
- 2 teaspoons salt
- 1 teaspoon pepper
- Preheat the oven to 375 degrees.
- Spray a 9×13-inch baking dish (I used Pyrex) with cooking spray and set aside.
- Heat olive oil in pan over medium-high heat. Add the mushrooms and cook for 5 minutes.
- Add the spinach and cook until wilted.
- Add the roasted red peppers and cook for 2-3 minutes.
- Transfer the veggie mixture into the baking dish and spread into an even layer.
- Sprinkle the veggie mixture evenly with cheddar cheese.
- In a large bowl, whisk the eggs, milk, salt, and pepper together.
- Pour the egg mixture over the vegetables in the baking dish.
- Bake for 55 minutes. The top of the casserole should be golden brown and a knife stuck in the middle should come out clean.
For meal prep: Let the casserole cool completely and divide it into 6 food storage containers. The casserole will stay good in the fridge for 3-4 days.
For Ideal Protein Dieters: You can easily make this casserole with no cheese. Also, I consider a serving of this casserole to equal 3 ounces of protein and about 1 cup of vegetables.
Nutrition: Calories 202, Protein 24g, Carbohydrate 10g, Dietary Fiber 1g, Total Sugars 5g, Total Fat 8g.