Have I mentioned how much I love eggs? Probably. And, rest assured, my cholesterol levels are spectacular. Mix them with some gorgeous vegetables, especially from your garden, a bit of cream and a touch of cheese and hello easy meal.
Not only is this a great way to enjoy a good breakfast each day, it also makes an easy weeknight dinner and a tasty meatless Monday dish. This is a simple way to add veggies to your diet and amp up your antioxidant quotient for the day.
There are only a few constants in this recipe; the rest of it hinges on what veggies and cheese I have on hand. Play around with it and find out what you like most. It’s pretty tough to screw this up.
Baked Egg and Veggie Breakfast Casserole Recipe
Preheat oven to 375º
- 8 large eggs
- 4 egg whites
- 3-4 cups veggies, sliced, diced and, if needed, steamed
- 1/2 cup half and half or heavy cream
- 1 cup shredded cheese of your choice
- salt and pepper
Prepare a 9 x 11 (or so) baking dish by rubbing with olive oil or butter.
If you’re using any veggies that may require a little pre-steaming, do so now. I pre-steam thick asparagus or chunky broccoli, which is about the only thing, but if you’re adding any long-cooking veggies, such as carrots, I’d pre-steam them also, for just a few minutes. Most veggies, as long as they’re diced and sliced thinly enough, will cook in the baking time allowed. Be sure and let the veggies cool (or run under cold water and strain) before adding them to your egg mixture.
In a large bowl, whip eggs and egg whites until frothy. Add half and half or cream, cheese, and salt and pepper.
Add prepared veggies to bowl and stir.
Pour mixture into prepared baking dish.
Bake for 25-35 minutes – the center of the casserole will rise up slightly as it begins to fully cook. Remove from oven when casserole begins to brown very lightly at the edges.
Let cool in pan at least 20 minutes before slicing.
I love my egg casseroles! Here are some of the veggies I typically add:
- diced onions
- diced bell peppers
- sliced scallions, onions or leeks
- sliced mushrooms
- steamed diced asparagus
- steamed chopped broccoli
- chopped kale or spinach
- diced tomatoes
- fresh or frozen green peas
- fresh or frozen corn kernels
- thinly-sliced Brussels sprouts
I also love to add fresh parsley, basil or tarragon when they’re in season and growing rampant in my garden.
As far as the cheese goes, go with what you love – almost any melt-able cheese works well in this. I always add a touch of Parmesan for the salty deliciousness but take your pick. You can even stir in a little ricotta or fresh mozzarella for added creaminess.
If you like a little meat in your eggs, you can, of course, add some diced ham, prosciutto, salami, bacon or other meat of your choice – another great way to use leftovers.
I love my eggs over easy but I also loved them baked easy.
Don’t be afraid to play with your food! Enjoy.