Veggie Breakfast Casserole
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Ingredients
- 1 Tbsp Olive Oil
- 1 cup Baby Spinach, chopped
- 1 cup Zucchini, diced
- 1 cup Bell Peppers, diced (any color)
- 1/2 cup Mushrooms, sliced
- 1/2 cup Onion, chopped
- 8 Large Eggs
- 1/2 cup Heavy Cream (or unsweetened almond milk for a lighter option)
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Thyme
- 1/4 tsp Crushed Red Pepper Flakes
- 1/2 cup Shredded Cheddar Cheese (or use your favorite cheese)
- 1/2 cup Parmesan Cheese, grated
- Salt & Pepper to taste
- Olive Oil or Non-Stick Cooking Spray for greasing
Instructions
- Preheat oven to 350°F (175°C) and heavily grease a 9x13-inch baking dish with olive oil or non-stick spray.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Add the bell peppers, mushrooms, onion, and zucchini. Cook for about 5 minutes, until the vegetables are soft. Add spinach, and cook for another 2 minutes until the spinach wilts. Season with salt and pepper.
- In a large bowl, whisk together the eggs, heavy cream (or almond milk), oregano, thyme, red pepper flakes, and a pinch of salt and pepper.
- Spread cooked veggies evenly across greased baking dish. Sprinkle with shredded cheddar. Pour egg mixture evenly over top, making sure it covers all the ingredients. Sprinkle Parmesan cheese over top.
- Place dish in oven and bake for 35–40 minutes or until eggs are fully set and top is golden brown.
- Let casserole cool for 5 minutes before slicing and serving.
Notes
See Tips above recipe card for FAQ and substitutions.
DID YOU MAKE THIS RECIPE?
Please let us know how it turned out! Leave a comment and rating below! Recipe from Neutral Eating: https://neutraleating.com/veggie-breakfast-casserole/Servings: 6